Jane Lawson 5/10/21 Jane Lawson 5/10/21

The best chocolate chip cookies

A wet Saturday called for a bit of baking, so my daughter and I set about making some cookies. I searched around online, but ended up on Nigella’s site as I think she is the queen of baking and always shares reliable recipes. I think her cookies are particularly good, however I didn’t think they would be THIS good! They’re literally my favourite cookie EVER! No exaggeration.

I adapted Nigella’s recipe slightly by using dark brown sugar instead of light and left out the extra egg yolk and vanilla essence. They’re super easy to make and a good one to do with kids; my 11 year old pretty much made these by herself, which she loved. I’m just her sous chef! In fact probably more kitchen porter / dishwasher to be honest.

Ingredients

Makes 16 large cookies

150g unsalted butter, soft
100g soft dark brown sugar
125g golden caster sugar
1 egg (fridge-cold)
300 g plain flour
½ teaspoon bicarbonate of soda
320g dark chocolate chips

Method

Preheat the oven to 170°C/150°C Fan/325°F.
Line a baking sheet with parchment.
Melt the butter in the microwave for 1-2 minutes, depending on how cold it is and then let it cool a bit.
Put the both the sugars into a bowl and pour in the melted butter, beat together.
Next beat in the egg until the mixture is light and creamy.
Mix the bicarbonate of soda into the flour and slowly add to the bowl, beating as little as possible - I add one large serving spoon of flour at a time. Then fold in the chocolate chips.
Use a tablespoon and scales to divide up the dough into 60g portions, rolling each one into a rough ball and then placing on the lined tray 8cm apart. We made two batches and kept the dough in the fridge while the first one cooked.
Bake for 15–17 minutes, allow to cool for 5 minutes and then transfer to a wire rack.