Chocolate chip cookie

200g unsalted butter melted and cooled

280g light brown sugar

80g caster sugar

1 large egg

1 tbsp of vanilla extract

350g plain flour

11/4 tsp bicarb of soda

1 tsp baking powder

1/2 tsp ground espresso powder

220g chocolate 1/2 milk, 1/2 dark

Few extra chocolate chunks for the tops of the cookies

method:

Preheat the oven to 170 degrees and lightly grease a baking tray and add baking paper

Place the melted and cooled butter in a bowl, add both sugars and whisk

Whisk in the egg and vanilla until glossy

In a separate bowl whisk the flour, bicarb, baking powder, espresso and a pinch of salt flakes together

Chop the chocolate roughly into small chunks

Add the flour mixture to the wet ingredients and using a wooden spoon mix till its just combined

Fold in the chocolate until evenly incorporated

Chill the dough for 15 minutes or until able to roll into balls

Roll each cookie, I weighed mine at 50g but if you prefer just roll 2 tbls of cookie mix, working them into a ball shape

Place rolled balls onto your baking tray and flatten them slightly with your hand

Place them 3 cm apart

Bake cookies for 9 minutes, tap the tray slightly on the oven door, to release air from the cookies (they will deflate slightly) then place them back in the oven for a remaining 4 minutes

Remove the cookies from the oven they should be golden brown with a crisp edge

I place a few more chocolate chunks on top of my freshly baked cookies and allow them to melt slightly whilst the cookies are cooling

Once cooled add a sprinkle more sea salt and serve

with love

x

delicious magazines classic chocolate chunk cookies

I found this recipe in a delicious magazine it’s easy, simple and they turn out perfect every time. I tweaked this recipe slightly by using half milk and half dark chocolate (personal preference), it’s up to you what chocolate you want to use. I also always save a few chunks of chocolate to place on top of the cookies once they’re out of the oven.