These chewy chocolate chip cookies are so delicious, with a wonderful soft texture. But be warned, they are also crazily addictive, I ate five one after another without even thinking about it…oopps! They are so thin you don’ feel like you are eating much, and they are so moreish you don’t care!
My chewy chocolate chip cookie recipe is based on one of Hugh Fearnley-Whittingstalls, which I wrote down from one of his cookbooks a while ago. It quickly became one of those recipes that gets made, scribbled on, made again and starts to take on a life of its own. I love recipes like that, that get made and remade so many times!
Easy to make and quick to cook, these cookies are perfect for rainy weekends with children to amuse. Or for when friends pop over and you need to make something quick to go with a cup of tea. Or, like me earlier this week – it is pouring with rain (and thunder and lightning) outside and you are craving something sweet but don’t want to dash through the village in the rain to get some sweets!
I did however have a bar of dark chocolate lurking at the back of the cupboard, not sweet enough for me on its own but perfect baked into cookies. Also great for taking out any stress you may be feeling as you bash it into small shards with a rolling pin!
You can roll the cookie mixture into neat little balls, but I find it makes little difference to just dropping the mixture by the tablespoon onto the tray. They look scruffy but I promise you they will flatten out beautifully! Just make sure they have enough space around them or they will merge to form one mega cookie!
- 1 Medium Egg
- 125g Butter, diced
- 100g Dark or Milk Chocolate
- 110g Vanilla Caster Sugar
- 65g Soft Brown Sugar
- ½ Teaspoon Baking Powder
- Pinch of salt
- 65g Soft Brown Sugar
- 1 Teaspoon Golden Syrup
- 165g Plain Flour
- Pre-heat the oven to 180'C and line two baking trays with greaseproof paper.
- Pour the caster and soft brown sugar into a large mixing bowl.
- Melt the butter over a medium heat, then add to the sugar and mix well (I used an electric hand whisk).
- Add the egg, salt, flour and baking powder and mix until combined.
- Place the chocolate into a food bag, and using a rolling pin bash it until broken into many small pieces.
- Add the chocolate to the mixture.
- Drop tablespoons of the mixture onto the baking trays, spacing them well apart.
- Bake for 10 - 12 minutes until golden. Leave to cool on their trays, they will firm up as they cool.
- Store in an airtight container, and enjoy!