Step 1: Ingredients and Equipment
- 170 g unsalted butter
- 100 g caster sugar
- 200 g light brown/light muscovado sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla essence
- 250 g plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp salt
- 100 g white chocolate
- 100 g milk chocolate
- 100 g dark chocolate
- Large mixing bowl
- Wooden spoon/Spatula
- Measuring cups/scales
- Measuring spoons
- Chopping board & a sharp knife
- Baking trays and parchment
- Cookie scoop if you have one, or a couple of tablespoons
- Cooling rack
- An oven, preheated to 180 C/350 F/Gas 4
For anyone without scales, a good weight to volume conversion guide can be found here.
Step 2: Chocolate
Step 3: Butter & Sugar
Step 4: Egg & Vanilla
Step 5: Dry Ingredients
Tip in the chocolate chips and mix these in well.
Step 6: Baking
If you have a (handily stolen from work) cookie scoop, spoon out large dollops onto the sheet. For neater cookies you can shape these into balls with your hands, though it's a bit of a messy job.
Bake the cookies for 10-12 minutes, until they are spread and golden, but not hard; you want them gooey and chewy in the middle.
Remove from the oven, leave to cool for 5 minutes, then move onto a cooling rack to cool completely, (if you can resist).
Step 7: Variations
Dark Chocolate & Ginger - add 2 tsp ground ginger to the dough, use 225 g chopped dark chocolate & 75 g chopped crystallised ginger
Milk Chocolate & Peanut Butter - use 150 g chopped milk chocolate, 150 g crunchy peanut butter
Triple Dark Chocolate Chip - substitute 75 g of the plain flour for cocoa powder, use 300 g of your favourite type of chocolate, chopped
Mayan Chocolate Chip- add 1 tsp ginger, 1/2 tsp cinammon, 1/4 tsp cayenne pepper, zest of one orange, use 300 g of spiced chocolate (such as Green & Black's Maya Gold), chopped