Chocolate-Chip Cookies
There is an enduring love for a chocolate chip cookie; their popularity never seems to wane, not since their invention in 1930’s America.
SERVES
30
PEOPLE
PREP TIME
80
MINUTES
COOKING TIME
12
MINUTES
Ingredients
200g cold butter, cubed
140g light muscovado sugar
120g granulated sugar
240g plain flour
1 tsp bread soda
1 tsp fine sea salt
1 egg
2 tsp vanilla
1 tsp apple cider vinegar
340g dark chocolate chips
Method
Cream the butter and both types of sugar until light and creamy.
Sieve the flour with the bread soda and salt and set it aside.
Lightly beat the egg with the vanilla and vinegar.
Gently beat the egg mixture into the creamed butter mixture. Use a spatula to scrape any of the mixture from the bottom and sides of the bowl to ensure everything gets mixed well.
Add in the flour mixture with a wooden spoon and then stir in the chocolate chips.
Put the dough into a bowl and cover it with baking parchment and then place it into the fridge so the dough can firm up for at least an hour.
Line two large flat baking trays with parchment. Preheat your oven to 190ºC/gas mark 5.
I tend to use a small ice cream scoop to scoop the cookie dough into 30 balls. You can dip the scoop into hot water to help prevent it sticking to the dough. Place the balls of dough onto the trays, leaving quite a bit of space so they can spread as they bake.
Place the trays into the centre of your oven and bake for about 12 minutes, until the edges of the cookies are golden. They will still be a little soft and will firm up as they cool.
Allow the cookies cool on the baking tray for about fifteen minutes until they have firmed up enough to be moved. After this time gently place them onto a wire rack to cool completely.
