Chocolate chip cookies

Chocolate chip cookies

By
From
Desserts
Makes
30

I call this ‘pastry chef’s chewing gum’ as I used to eat masses of this raw dough while working – strange, I know! I used to mould the soft mixture into balls and place them on a baking tray to firm up in the fridge, then once cold pile into a container and store in the fridge for up to a week. Whenever you want fresh cookies, take a ball, place onto the tray and bake.

Ingredients

Quantity Ingredient
110g butter, softened
110g light muscovado sugar
1 vanilla pod, seeds only
1 medium egg, lightly beaten
75g plain wholemeal flour
110g dark chocolate chips
50g toasted hazelnuts, chopped

Method

  1. Pre-heat the oven to 180ºC. Line two 28 x 35cm baking trays with baking parchment.
  2. Place the butter and sugar in a mixing bowl and beat together with an electric hand whisk until light and fluffy.
  3. Split the vanilla pod lengthways. Using the end of a teaspoon or a small sharp knife, scoop out the seeds. Beat the egg and the vanilla seeds into the mixture, then add the remaining ingredients and stir until thoroughly mixed.
  4. Take spoonfuls of the dough (about the size of a walnut) and arrange them on the baking trays, spaced well apart.
  5. Bake them on the shelf just above the centre of the oven for 10 minutes or until the cookies have turned a golden colour and feel firm in the centre when lightly pressed.
  6. As soon as the cookies are baked, remove then from the baking sheets using a palette knife. Cool them on a wire rack and, when cold, store in an airtight container.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again