This is a really easy chocolate chip cookie recipe that makes cookies that are slightly crunchy on the outside and slightly soft in the middle. We love them whilst they are still warm and fresh from the oven. Hands down, these are our favourite chocolate chip cookies.
The beauty of this recipe is that all the ingredients can be put in a processor at the same time and mixed, making them really quick and easy to make.
Or, if you love the process (or your children do), you can make them traditionally.
The original recipe calls for self-raising flour. I know that many
people in North America prefer to bake using plain flour, and so I have
converted the recipe to use plain flour as well.
You can halve the quantity and use the other half of the egg to make some different cookies that call for a half egg, such as Melting Moments, or Chocolate Chocolate Chip Cookies.
Time: 15 minutes
Makes around 25 cookies
175g (1 cup) plain flour plus:
pinch of salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
175g (1 cup) self-raising flour
85g (generous 1/3 cup) soft butter
85g (1/4 plus 2 tablespoons) caster (fine) sugar
85g (1/2 cup lightly packed) light soft brown sugar
1 teaspoon vanilla essence
1 beaten egg
115g (1/2 generous cup) chocolate chips
These cookies need eating the same day, and the sooner the better.
These cookies are lovely with any black tea, but I particularly like them with Earl Grey. They are superb with hot chocolate, and lovely with marsala tea.
We usually serve these chocolate chip cookies on their own with some fruit for a quick afternoon snack, but if you make them small, they look lovely as part of a full afternoon tea alongside chocolate chocolate chip cookies, cream puffs, English tea scones and a selection of finger sandwiches.