Ulties Chocolate Chip Cookies
Makes 10–12 / 25 minutes, plus 30 minutes chilling time
These delicious chocolate chip cookies are crispy on the outside with a melting chocolate centre and the smell you get during baking is insane. They’re best served slightly warm but in the unlikely event of them not being eaten straight away, they’ll keep for a few days.
100g unsalted butter
150g caster sugar
75g light muscovado sugar
2 tsp vanilla extract
175g plain flour
Pinch of salt
100g 70% dark chocolate, broken into small chunks
Preheat the oven to 200°C/180°C fan.
Line 2 baking trays with baking paper.
Melt the butter in a saucepan or in a heatproof bowl in the microwave. Put both sugars into a mixing bowl, pour in the melted butter and beat with a wooden spoon
for 5 – 8 minutes until lighter in colour with a slightly fluffy texture.
Add the egg and vanilla and mix until combined.
Add the flour and salt and mix until a dough just forms, then stir in the chocolate. Transfer to the fridge to chill for 30 minutes.
Divide the dough into 10 – 12 balls, depending on how big you want your cookies, and place them on the prepared baking trays, leaving a few inches of space between each one as they will spread during cooking.
Press each ball down with your fingers to flatten slightly. Bake for 10 – 11 minutes until slightly golden – they will still be soft when they come out of the oven.
Leave to cool on the trays for 30 minutes before serving.
Recipe extracted from Easy by Chris Baber
(Ebury, £16.99), published 7 April 2022.