For those of you who live in England, you will all know that last night we were graced with Paul Hollywood and Mary Berry on our TV Screens with the return of The Great British Bake Off! And like many others across the Great Britain I have officially caught the Baking Bug – yes, that is a thing.. I decided.
Today I baked an old classic of mine; Big, Chewy, Chocolate Chip Cookies. Those ones that a big and chewy – I think they’re in the style of American Cookies. But I thought I would share with you my recipe.
Makes 18 cookies (if you don’t eat half a cookie mix… whoops!)
- 250g plain flour
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 170g unsalted butter, melted
- 200g dark brown soft sugar
- 100g caster sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 325g chocolate chips
- Preheat the oven to 170 C – I always forget this step, it’s why I couldn’t be a professional baker.. that and I have no patience.
- In a medium bowl – my one is from ASDA (classy I know – cream together the melted butter, brown sugar and caster sugar until well blended.
- Beat in the vanilla, egg and egg yolk until light and creamy.
- Sift the plain flour, bicarbonate of soda/baking powder, and salt into the bowl. Do this in thirds/half and mix well.
- Stir in the chocolate chips. If you’ve been using a kitchen aid up until now, mix these in with a spoon – I, however, don’t have a kitchen aid, so I did the whole thing by hand..
- Grease some baking trays, and spoon the mixture onto the trays with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking trays for a few minutes – this will stop them from completely falling apart, as when they’re still warm they’re incredibly soft – before transferring to wire racks to cool completely.
Then you’re left with super delicious, soft cookies that you will eat all of them – so for that I’m sorry. But I hope you enjoy this recipe and be sure to send me your photos if you do!