← Nouns Cooking · American

Ingredients

• 170 g unsalted butter, softened
• 150 g light brown sugar
• 100 g caster (granulated) sugar
• 1 large egg, plus 1 extra yolk
• 2 tsp Vanilla extract
• 280 g plain flour
• 1 tsp Bicarbonate of soda
• ¾ tsp Salt
• 250 g semisweet or dark chocolate chips

Method

1. Beat the butter and both sugars together with a wooden spoon or electric mixer for 2–3 min, until creamy and paler. Beat in the egg, the extra yolk and the vanilla.
2. Whisk the flour, baking soda and salt in a separate bowl, then stir them into the butter mix until just combined. Fold in the chocolate chips.
3. Cover and chill the dough for 30 min; it spreads less and tastes more caramelly.
4. Heat the oven to 180°C (160°C fan) / 350°F and line two baking trays with baking paper. Roll the dough into balls of about 2 tbsp each and space them 6 cm apart.
5. Bake one tray at a time for 10–12 min, until the edges are golden but the centres still look a little underdone.
6. Leave the cookies on the tray for 5 min to firm up, then move them to a rack to cool (or eat one warm).

Tips

• Freeze extra dough balls and bake from frozen, adding 1–2 minutes, for fresh cookies any time.
• Take them out while the middles look soft; they keep cooking on the hot tray.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking RecipeTin Eats