Ever get that craving for those big soft and gooey in the middle, crunchy on the edges, with total sugar hit cookies that you buy from the shops and bakeries, but are hard pushed to find the motivation to leave the house. Then this recipe is guaranteed to satisfy those urges we all tend to suffer with from time to time. And this hunger could not be fed by anything more than these cookies minutes from the oven. Just keep these store cupboard essentials in stock and you'll never be far away from heaven with a soft centre. And for those who are super organised, simply roll up your dough into a cling filmed sausage, freeze and then whenever the moment is required, just take from freezer, slice and bake. Instant satisfaction!
- 250g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp salt
- 170g Butter
- 200g Soft Brown Sugar
- 100g Caster Sugar
- 1 tbsp Vanilla Extract
- 1 Egg
- 1 Egg Yolk
- 300g Chocolate Chips ( Dark, Milk, White... You decide, or mix them up )
Pre-heat your oven to 170 c ( 325 f, Gas Mark 3). Line and grease your baking trays. Now put your butter in a saucepan over a low heat and allow to gently melt. Whilst you waiting sift together the Plain Flour, Bicarbonate of Soda and the salt into a bowl. Place the Soft Brown Sugar and Caster Sugar together in another bowl or food mixer and add the melted butter. Mix together until fully combined. Then add in the Vanilla Extract and Eggs. Continue to mix for another minute, then add your dry ingredients. Now remove from the mixer and stir in the chocolate chips. If you want to save your dough for another day, now would be the time to place the cookie dough onto some cling film and form into a sausage about an inch thick, twist up the ends and place into your freezer until required. If you can't wait, then gently drop approx 4 tbsp of dough onto your baking sheets, keeping about 8cm apart. There is no need to shape the dough as the cookies will form perfectly in the oven. Place in the oven and allow 15-17 minutes to cook. Once your cookies are removed from the oven, leave them to rest for a couple of minutes before transferring to a cooling rack. The only thing to do then is enjoy the fruits of your labour.
If you have frozen you cookie dough then remove from the freezer and cut slices of approx 3-4cm thick and lay on your baking sheet. Allow 15-17 minutes in the oven.
As always, variety is the spice of life! So feel free to experiment with different flavours. I also love White Chocolate and Cranberry.