This recipe appears in The River Cottage Family Cookbook but I couldn’t resist including it again here because these chewy, vanilla-rich treats are easy-peasy, taking no more than 10 minutes to make, and 10 to bake. Ideal when people turn up unexpectedly for tea, they are also a mainstay of rainy afternoon cooking sessions with the kids. No batch has ever been known to last till the next day.
Rate this recipe:- 10 mins
- 10 mins
- Makes 14-16
- 125g unsalted butter
- 100g caster sugar
- 75g soft light brown sugar
- 1 medium egg, lightly beaten
- 2 teaspoons vanilla extract
- 150g plain flour
- ½ teaspoon baking powder
- A pinch of sea salt
- 100g dark chocolate, chopped into smallish chunks (or use milk chocolate, if you prefer)
Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. Beat in the egg and vanilla. Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.
Dot heaped dessertspoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving a good 4cm in between each one as they really spread out. Place in an oven preheated to 190�C/Gas Mark 5 and bake for 8–10 minutes, until the cookies are turning pale golden brown.
Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely. Inevitably they will be eaten as soon as they are cool enough not to burn fingers.
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Chocolate Chip Cookies
By: Winters on the way
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Fabulous recipe. We regularly make this for the kids, though the grown-up can't keep there hands off them either. Make them small as they do spread out and if they get too big they won't fit in the cookie jar. If they make it to the cookie jar!
In the River Cottage every day book it says to use 125g unsalted butter :) I have never tried them but they sound good :P Happy baking.
I can't see any where how much butter you should use...?