Chocolate chip cookies

Chocolate chip cookies

By
From
Leiths How to Cook
Makes
15
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
120g butter
60g granulated sugar
90g soft light brown sugar
1 large egg
1 teaspoon vanilla extract
150g plain flour
1/4 teaspoon baking powder
150g milk chocolate chips

Method

  1. Heat the oven to 180°C. Line 2 large baking sheets with baking parchment.
  2. Using an electric whisk, beat the butter and sugars together until pale and fluffy. Beat the egg with a fork in another bowl to break it up and stir in the vanilla extract. Gradually beat the egg into the butter mixture.
  3. Sift in the flour and baking powder and stir in well, using a spatula, then stir in the chocolate chips.
  4. Drop tablespoonfuls of the mixture onto the prepared baking sheets, spacing them at least 4 cm apart as they will spread.
  5. Bake in the middle of the oven for 10–12 minutes, or until browning round the edges but still soft and chewy in the middle. Halfway through the cooking time, swap the top and bottom trays around in the oven, and at the same time turn the trays round so the back of the tray comes to the front, to ensure even cooking.
  6. Remove from the oven and leave the cookies to set for 1–2 minutes before carefully transferring them to a wire rack to cool. They will keep for a few days, stored in an airtight container.

Variation

  • Double chocolate chip cookies: Reduce the flour to 100 g and add 50 g sifted good quality dark cocoa powder with the flour.
Tags:
Leiths School of food and wine
cookery course
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