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
Ingredients
200g butter or baking spread – melted
200g caster sugar
200g light brown sugar
1 tsp vanilla extract
1 egg
2 egg yolks
300g plain flour
1 tsp bicarbonate of soda
1 tsp salt
200g dark chocolate chips or chunks
Method
- 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
