The label ‘best ever’ is a term I do not use lightly when it comes to baking; however these double chocolate chip cookies deserve that accolade. After trialling different recipes, adding and taking away ingredients and cooking for different lengths of time, I believe this is the ultimate cookie. Gooey in the centre and slightly crisp on the outside, this batch stands to put any chocolate lover in a feeding frenzy. Remember, with cookies, what they lack in aesthetics they make up for in taste.
So, to make these cookies, you’ll need:
200g plain flour, 50g cocoa, pinch salt, 1/2 tsp bicarbonate of soda, 160g very soft butter, 200g dark brown sugar, 200g caster sugar, 1tsp vanilla, 1 egg, 1 egg yolk, 250g milk chocolate (cut into generous chunks)
Preheat the oven to 190c (fan) and line two baking trays with baking paper.
Sift together the flour, cocoa, salt and bicarbonate of soda in one bowl.
In another bowl, cream the butter and sugars together with the vanilla, then add the floury mixture and beat together. (it will be dry at this stage).
Next, whisk the egg and egg yolk together in a jug and mix into the cookie dough. The dough should now have a firm but malleable consistency. Finally, add your chocolate chips by pressing through the dough until incorporated.
Now, simply roll tablespoonfuls of the dough into balls and press down slightly in rows on the baking trays.
Bake for 10-12 minutes for a gooey cookie or 15 minutes for a harder one.
Once baked, leave to harden a little on the trays before moving them.
TIP: Add white chocolate chips, dried cranberries or nuts instead of the milk chocolate chips if you like.