Chocolate Chip Cookies
- Winter
- Desserts & Baking
Sometimes its best to stick to the classics, and what a classic this is! These buttery cookies can be crumbly or melty, depending on how long you cook them.
Ingredients
150g soft Yeo Valley Organic Unsalted Butter
125g soft light brown sugar
100g caster sugar
2 teaspoons vanilla extract
1 egg, fridge cold
1 egg yolk, fridge cold
300g plain flour
1⁄2 teaspoon bicarbonate of soda
1 x 326g milk chocolate chips
Method
Pre-heat the oven to 170°C/ Gas Mark 3. Line a baking sheet with baking parchment.
Melt the butter and let it cool slightly. Combine the sugars, add the butter and beat together. Beat in the vanilla, the cold egg and yolk, until the mixture is light and creamy.
Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the chocolate chips.
Scoop the cookie dough into balls using an ice cream scoop or a spoon, and drop onto the prepared sheet, 8cm apart.
Bake for 15-17 minutes in the pre-heated oven, or until the edges are slightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.
In this recipe...
Unsalted Butter
15
Unsalted Butter
15
Unsalted Butter
15
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