I made these cookies for my flatmates a few nights ago for a movie night – they loved them so much that I thought I’d share them with you.
I first came across this recipe in Paris whilst on my internship, and they really are a classic American cookie. I’ve scaled this down to a fifth of the orignal recipe, so you can half this or double it for the same effect. The great thing about them is that you can freeze the dough balls and then cook them from frozen, so you always have fresh cookies to hand! You can switch the recipe up by changing the chocolate chip flavour, adding nuts or dried fruit or adding cocoa powder to make chocolate cookies. It is important to not lift the cookies from your tray until they are cooled – they may appear to be uncooked but they will finish cooking as they cool.
So, the recipe –
120g brown sugar
1/2 tsp vanilla extract
1tsp baking soda (bicarb of soda)
250g chocolate chips (I used milk)
Preheat the oven to 170 degrees.
Cream together the buter, sugar and brown sugar. In a separate bowl, whisk the egg and the vanilla. Slowly add this to the sugar mixture in two batches, using an electric whisk. In a separate bowl, mix the flour, salt and baking soda. Slowly add this to the sugar mixture, making sure everything is fully incorporated. Stir in the chocolate chips by hand.
Roll the dough into walnut sized balls and place on a baking sheet lined with baking parchment (if you’re freezing the dough, you can do this at this point. Line an air tight sandwich box with baking parchment, placing parchment between each layer of dough balls). You really need to space these out as they spread out quite a lot, leave around 6cm on each side of each cookie.
Place into the preheated oven. Cook for around 18 minutes, until the cookies are golden (If you are cooking from frozen, they will need around 22 minutes). Remove from the oven and allow to cool before using a spatula to remove from the tray.