Staff favourite
Chocolate Chip Cookies
Crisp edges, chewy centres, and enough chocolate in every bite.
Vegetarian
Slightly underbaking these is the whole trick — they firm up as they cool, and that’s what keeps the centre chewy instead of cakey.
Ingredients
- 225g butter, softened
- 200g soft brown sugar
- 100g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 350g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 300g chocolate chips
Method
- 1
Preheat the oven to 190°C (170°C fan) and line two baking trays with parchment.
- 2
Cream the butter and both sugars together until light and fluffy.
- 3
Beat in the eggs one at a time, then the vanilla.
- 4
Whisk the flour, bicarbonate of soda and salt together, then fold into the wet mixture.
- 5
Stir through the chocolate chips.
- 6
Scoop onto the trays, spaced well apart, and bake for 10-12 minutes until golden at the edges but still soft in the centre.
- 7
Cool on the tray for 5 minutes before moving to a wire rack.
