Double chocolate chip cookies
I have used this recipe for years and cannot remember where I found it or who gave it to me. What I do know is it works every time and is easy to do. The cookies are slightly crisp on the outside and soft on the inside, the perfect combination in my opinion! This recipe will make approximately 26 cookies.
- 225g plain flour
- Half a tsp bicarbonate of soda
- quarter of a tsp salt
- 80g granulated sugar
- 40g golden caster sugar
- 40g soft dark brown sugar
- 150g salted butter, softened
- 1 large egg
- 2 tsp vanilla extract
- 125g milk chocolate chips or chunks
- 125g white chocolate chips or chunks
- Preheat the oven to 190°c and line two baking trays with non-stick baking paper.
- Put all the sugars and butter in your mixer or bowl and cream together.
- Add the egg and vanilla to the mix and beat together.
- Sieve the flour, salt and bicarbonate of soda into the mix and fold together.
- Mix in the chocolate.
- Use a teaspoon to make small mounds of the mixture on the baking trays making sure they are spaced well apart so they don’t stick together during cooking. (You should get 12 cookies on a 35cm x 25cm baking tray).
- Cook for 8-10 minutes until the edges of the cookies start to brown but the middles are still soft to touch.
- Leave to set on the baking trays for a couple of minutes before moving onto a wire rack to cool.