Choc Chip Cookies

140g Butter at room temperature

140g Dark Brown Soft Sugar (or just use caster here too)

110g Caster Sugar

1 Egg

1 tsp Baking Powder

3/4 tsp Bicarbonate Soda

3/4 tsp Maldon Salt

250g Plain/All Purpose Flour

180g Dark Chocolate (around 70% is my preference) roughly chopped into largish chunks

Start by creaming together the butter and sugar until they're pale but not too fluffy (so stop just after they turn a paler colour and are well combined). Add the egg and mix before sifting all dry ingredients into the bowl and mixing again. Finally, fold in the chocolate. 

 

Weight out 60g balls (makes about 15), put on a tray lined with baking paper and leave in the fridge until the next day (uncovered is fine). Take out of the fridge and store in the freezer in a tupperware (you can of course bake some straight away if you want).

 

When you want fresh cookies, preheat your oven to 160c and bake on a tray with baking paper for 12-15 minutes - keep an eye on them, they should look a tiny bit under baked in the middle, and cracked on top around the edges. Leave for 20 minutes, if you can, and enjoy with a cuppa.

I want to mention again that this is a recipe shared by Ravneet Gill, whose instagram you can find HERE (if you're reading this, thanks so much for sharing!)

All images and content: Copyright © 2018-2020 Amy Jayne Grinstead