This is a keep-and-cook recipe – make the batter, stick it in the fridge and bake just the cookies you want, when you want them. This means gorgeous warm cookies every day for a few days, which really, is pretty much the dream, right?! Of course, once you’ve chilled the dough, you can bake the cookies all at once, but I just love eating fresh, warm cookies until the mixture runs out! This one needs a little forward-thinking, as the mixture needs chilling time (don’t we all…?).
Chocolate Chip Cookies
Makes 12 large cookies
200g butter or baking spread – melted
200g caster sugar
200g light brown sugar
1 tsp vanilla extract
2 egg yolks
300g plain flour
1 tsp bicarbonate of soda
1 tsp salt
200g dark chocolate chips or chunks
- Melt your butter, if you haven’t already.
- Beat the butter and sugars on a medium speed for a few minutes until they are well combined and smooth.
- Add the eggs and vanilla extract and combine on a lower speed until well mixed.
- Combine flour, bicarbonate of soda and salt in a separate bowl.
- Add half of this flour mixture and mix.
- Add the rest of the flour mixture and mix until just combined.
- Mix in the chocolate chips/chunks.
- Put the bowl in the fridge for a couple of hours, or overnight.
- Preheat your oven to 190°C/170°C fan/gas mark 5. I have a fan assisted oven and usually pop it at 175°C.
- Using an ice cream scoop, measure out your cookie dough – however many you want to bake – roll into balls and flatten ever so slightly – just a little pat on the head!
- Pop them in the oven for around 11 minutes, until they’re just starting to turn golden.
- Remove from the oven and cool on the baking sheets for five minutes before removing to cooling racks. Actually, let’s be fair, they’re going straight into your mouth now. Enjoy!
Adapted from The Sprinkles Baking Book