The other weekend I was having one of those days. If Hugh Grant wasn’t an option I was in need of something sugary, sweet and preferably containing chocolate. So, with that Joe and I turned to the kitchen shelf spilling with recipe books, plucked out Lily Vanilli’s Sweet Tooth (what else?) and hot footed it to Sainsbury’s to collect the handful of things missing from the cupboards for her chocolate chip cookies. Obviously post-bake these cookies were inhaled in a flash- but I couldn’t help but share the recipe to them, as they’re so quick, delicious and you can refrigerate the dough too for up to three days (meaning you can whip it out any time)!
You will need (for 28):
– 430g plain flour
– 1 1/2 tsp bicarbonate of soda
– Pinch of salt
– 240g unsalted butter at room temperature
– 230g light brown sugar
– 200g caster sugar
– 2 eggs
– 2/3 tsp vanilla extract
– 140g very dark chocolate
– Sprinkling of salt
– Two or three lined baking trays
1. Preheat the oven to 180 degrees (fan assisted). In a bowl, whisk together the flour, bicarb and salt and set aside.
2. Cream the butter and sugars together for two minutes, gradually add the eggs, then the vanilla. Now gently add the flour mix and fold in the chocolate. When the dough has come together, break off pieces and form them into balls the size of a gold ball.
3. Press your balls gently down onto your prepared baking trays, leaving a good 8cm between them. Sprinkle the top of each cookie with salt.
4. I then bake my cookies for about 12 minutes (in the recipe it says you can bake for 8, flatten them with a spatula, and then cook for another 3-5, but I prefer mine to rise a little). Remove the cookies from the oven and allow to cool on their trays for 10 minutes before leaving to cool completely on a wire rack. Enjoy!