Chocolate Chip Cookies
This recipe for my melt-in-the-mouth Chocolate Chip Cookies is one of my absolute favourites. The cookies are easy to make and don´t require a lot of ingredients. Once baked, leave to cool completely before eating and then they truly melt in the mouth! Absolutely delicious served alongside a fresh cup of tea!
Chocolate Chip Cookies – The Only Recipe You Will Ever Need!
This cookie recipe doesn´t necessarily have to be for Chocolate Chip Cookies. Depending on your mood, you can put absolutely anything in these melt-in-the-mouth cookies – ranging from chocolate chips to nuts, dried fruit or even some M&Ms! This recipe makes about 24 biscuits, so why not half the dough before adding the chocolate chips, and add something different to the other half! I sometimes make half with chocolate chips and half with M&Ms or I add chocolate chips and chopped hazelnuts to the biscuits! That is also a fabulous combination.
See my tips below for more recipe ideas.
What I also really recommend doing with them, is putting a dollop of vanilla ice cream in between two and having them as an ice-cream sandwich. Such a treat!
For more biscuit recipes, why not also try these yummy iced biscuits? They are really quick and easy to make (no resting in the fridge!) and are perfect for baking with kids.
Chocolate Chip Cookies | The Only Recipe You´ll Need!
Recipe
Ingredients (makes about 24 cookies):
- 1 medium egg
- 125g soft butter or margarine
- 125g brown sugar (you can use light soft brown sugar or muscovado sugar)
- a pinch of salt
- 1/4 tsp bicarbonate of soda (if you don´t have any you can just leave it out)
- 1/2 tsp baking powder
- 175g all-purpose flour
- 150g of topping of your choice (white/milk/dark chocolate, chopped nuts, dried fruit, M&Ms, smarties, etc.)
Method:
- Mix all your dry ingredients (apart from the topping) in a bowl and set aside.
- Next, in a mixing bowl, beat the egg and the butter until creamy. Then add the dry ingredients and mix until combined. Then add your topping/toppings to the dough and mix them in. You might want to use your hands at this stage to bring the dough together into a ball.
- Wrap the dough in cling-film and leave in the fridge for an hour.
- Preheat the oven to 170°C fan and line some baking trays with baking paper.
- Remove the dough from the fridge and start making the cookies by taking bits of dough and rolling them into a ball with your hands.
- Place the balls on the baking trays, leaving plenty of space between each one as they will spread out when baking. Flatten the dough balls slightly with your hand until about 1cm thick.
- Bake the chocolate chip cookies in the preheated oven for about 12-15 minutes until they are a light/golden brown colour. They should still feel a bit soft when you take them out of the oven but will harden once cooled.
- Leave to cool on the trays for a few minutes until they are firm enough to be moved to a wire rack to be cooled completely.
- Once cooled you can store them in a tin or an air-tight container for up to a week (if they even last that long)
Additional Tips:
- You could split the dough into multiple portions before adding the toppings, and then add a different topping to each portion. Sometimes I make half the cookies with nuts and the other half with dark chocolate.
- If using chocolate, I prefer using baking chocolate rather than chocolate chips. It is more work and time-consuming having to chop a block of chocolate into chunks, however, it will give you a lot of chocolate “shavings” and “crumbs” as well. This will add little specks of chocolate to the entire biscuit dough.
- If you want to be very precise and ensure an even size of biscuit throughout, I´d recommend weighing the dough balls. When choosing chocolate chips as my topping, I used bits of dough that weighed about 27g each.
Enjoy!
