You know those cookies that you get in the supermarket in the little paper bags? The ones that are crispy on the outside but chewy and soft in the middle? Well these are like those, but better… And, they only take about five minutes to make.
180g plain flour
75g light brown sugar
75g caster sugar
120g stork or softened butter
1 tsp vanilla extract
½ tsp bicarbonate of soda
¼ tsp of salt
150g of chocolate, broken into chunks – I used a mix of dark chocolate chips and milk chocolate buttons
Makes 10-12 large cookies.
Pre-heat your oven to 180C/160C fan/gas mark 4.
Cream the butter and sugars together until the mixture is light and fluffy, then beat in the egg and vanilla extract. Once combined, stir in the flour, bicarbonate of soda, chocolate chunks and salt.
Dollop 10-12 generous tablespoons of mixture onto lined baking sheets, leaving space for the cookies to spread.
Bake in the oven for 12-14 minutes. They are ready when they firm-up on the outside but are still soft in the middle. Remember, they will continue to harden once they cool. Eat warm or at room temperature, on their own or with a generous scoop of vanilla ice cream.
Store in an airtight container and eat within three days – which, won’t be hard!
A note on sugar – I rustled up some of these cookies recently when I was craving a sweet treat and didn’t have anything in the cupboards, or the energy to go to the shops. In place of caster sugar, or golden caster sugar, I used granulated, and it worked just as well. You can be flexible on chocolate too – white, milk, dark, or a combination, should all result in yummy, chewy cookies.