Chocolate chip cookies

You can’t really beat a homemade cookie. The store bought ones are fine in a pinch, but there’s nothing quite like the taste of a freshly baked cookie.

 

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I have one go-to recipe for cookies whenever guests pop over. These are incredibly easy to whip up, never fail me, and are that perfect combination of crunchy, gooey, buttery and sweet-but-not-too-sweet. Jamie doesn’t usually do much of the baking – it’s still my territory mostly – but he and Guy both wanted to get involved today so it was a wonderfully fun, messy combined family effort with heaps of cuddles in between and floury faces by the end!

 

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We used a combination of milk chocolate and dark chocolate for the chips as neither of us like them too sweet, but you can use any combination you prefer.

To make about 30 small cookies you’ll need:

150g lightly salted butter, softened

85g light muscovado sugar

80g granulated sugar

2 tsp vanilla essence

1 large egg

225g plain flour

1/2 tsp bicarbonate soda

1/4 tsp salt

70g dark chocolate

130g milk chocolate

Preheat your oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper – somehow we were all out of baking paper, so we just buttered and floured the trays which works perfectly too.

 

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Pop your butter and sugar into a big mixing bowl, or mixer, and beat until light and creamy.

 

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Try not to let any little helpers monsters tip it all over the floor – we avoided a narrow miss!

 

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Beat in the vanilla essence and egg – or stand back and let your electric mixer do the leg-work.

 

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Guy gave it a good extra stir afterwards as he wasn’t quite convinced Madame Kitchenaid could be fully trusted…

 

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The cat that got the cream…

 

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Next sieve in your flour, bicarb and salt and mix thoroughly.

 

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Guy was convinced the sieve had better uses as a stylish hat…

 

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Chop your chocolate into decent sized chunks and stir well into the mixture.

 

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Finally take teaspoon-heaped amounts of dough, roll them into balls and place them on the baking tray, patting each one down slightly and leaving enough space between them.

 

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Place them in the oven, pop the timer on for 8-10 minutes and at the sound of the bell, check them over.

 

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If they need a few minutes longer, pop them back in. They should be a light golden colour, and darker round the edge when they’re ready. They’ll be very soft when they come out but pop them on a cooling rack and as they cool down they’ll quickly harden on the outside, retaining their slightly gooey centre. Serve with ice cold milk.

Now, if only blog posts could be smelled…

 

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