Classic Chocolate Chip Cookies

I decided that with this weeks heatwave, it was far too hot to be baking cakes . I *very sensibly* decided that in this heat, a recipe that was 90% chocolate was a better way to go…

I have a lot of cookie recipes on my site, but I thought it was about time I shared with you all my classic recipe I use to create and test new flavours

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What makes a perfect cookie?

It took me a really long time to get my basic cookie recipe exactly how I wanted it. I like a cookie that’s soft in the middle with a chewy and slightly crunchy edge. Whilst testing this recipe I learnt the following:

• You should chill the cookie for 1 hour, no more no less. Under chilling your cookie will make it come out flat and floppy, over chilling will make it come out thick and it won’t crisp at the edge

• Use a mixture of soft brown sugar and caster sugar. This keeps the cookie centre in the sweet spot between soft and chewy

• Don’t overdo the flour, or you’ll end up with cake…I learnt that one the hard way

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Method:

1. Cream the butter, caster sugar and brown sugar together until fluffy and lighter in colour.

2. Add your egg and your vanilla extract and mix these in until they're just incorporated into the dough.

3. Add both of your flours and mix again until a dough is formed. Add your chocolate chips and then mix these in too. It can sometimes be easier at this point to just get your hands in there as the dough can be quite stiff

4. Roll your dough into ping pong sized balls and place them on a lined tray

5. Pop them into the fridge and leave them to chill for at least 1 hour

6. At the end of the hour, heat your oven to 160c fan and remove your cookies from the fridge

7. Bake for 10-12 minutes and then remove your cookies from the oven. Your cookies should be going slightly golden, but will still have a soft centre

8. Leave the cookies on the side to cool

9. Melt your milk chocolate and dip each cookie to coat the bottom fully

10. Leave to set

11. Serve and enjoy!

These cookies will last about a week in a sealed container