These Easy Chocolate Chip Cookies are just delicious. Studded with milk chocolate and chewy in the middle they are always a hit.
Pre heat the oven to 170 C/325 F/Gas Mark 3.
Cream the 110 g butter and 175 g sugar together until pale. I use a free standing mixer for this but an electric hand held whisk will do the job too but make sure the butter is soft and using a fork first to integrate the butter and sugar to start off is a great tip. Then a wooden spoon can take over.
Add the 1 egg and beat well again. Scrape down the sides of the bowl and mix again.
Add the 200 g flour, pinch of salt and 1 tsp bicarb slowly until the dough shows no more flour. Tip in the 100 g chocolate chips and mix through by hand.
Line a large flat baking tray or two with baking paper or a reusable liner.
Scoop out 6 cookies for each baking tray. An easy way is to use a metal ice cream scoop (sizes vary though) or just use your hands! I weigh mine out to be about 45 grams (1.5 ozs) a ball. Use your hands to roll them into balls. I bake a tray at a time. I make about 12 balls.
Bake for 10-12 mins and golden brown all over with a slightly darker outside edge on the outside and soft in the middle.
Leave for a few mins on the baking tray (they are still very soft in the middle) before removing gently with a fish slice or something flat onto a wire rack to cool.
Repeat with the other cookies.
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All nutritional data is approximate and intended only as a guide.
I do recommend a oven thermometer. Oven temps can vary greatly and with such a short baking time they are incredibly useful.