Vintage chocolate chip cookies
An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit
- Serves: 30 persons
- 150g salted butter, softened
- 80g light brown muscovado sugar
- 80g granulated sugar
- 2tsp vanilla extract
- 1large egg
- 225g plain flour
- ½tsp bicarbonate of soda
- ¼tsp salt
- 200g plain chocolate chips or chunks
Step 1Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
Step 2Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
Step 3Beat in 2 tsp vanilla extract and 1 large egg.
Step 4Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
Step 5Add 200g plain chocolate chips or chunks and stir well.
Step 6Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
Step 7Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
Step 8Leave on the tray for a couple of mins to set and then lift onto a cooling rack.