Friday, 17 June 2011

Milk Chocolate Chip Cookies

These are a chunky handful of a cookie, that work well with both plain chips and milk chocolate chips too. They're always popular and worth making every now and again. To avoid tough cookies, don't overwork the dough (I've made this mistake!), easy does it and if you prefer a moist cookie then I suggest you add an extra egg yolk.

Makes 18- 20 cookies (depending on you ice cream scoop size!!)

100g Butter softened
150g Light brown sugar
1 Egg
1 Egg yolk (optional)
250g Plain flour
200g - 300g Plain chocolate chips (or chocolate chopped into chunks)
½ tsp Bicarbonate of soda

Preheat oven to 180ºC/350º F/Gas Mark 4. Line two large baking sheet with baking paper. Cream butter and sugar until pale with a hand mixer.

Add the egg (and egg yoke, if using)  with some flour (to prevent the egg(s) from splitting). Mix gently until combined then follow with the remainder of the flour mixed with the bicarbonate of soda, fold in the chocolate chips.

On a parchment paper lined baking sheet scoop cookie dough with an ice-cream scoop about 5cm apart, flatten slightly (important). 

Bake for 12-15 minutes or until crisp around the edges and lightly browned.

On really warm days I find if the dough gets too soft and the cookies spread too much so I keep the batter cool by creating a bam-marie with ice cubes.

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