These cookies have the perfect texture in my eyes – slightly crispy around the edge and nice and chewy in the middle. And they’re loaded up with chocolate, of course!
For these you can pick your favourite chocolate – white, milk and dark all work perfectly. You could even try adding other types, like caramel filled chocolate or mini M&Ms. I made two different versions this time, one with milk and one with white chocolate and they were both equally delicious.
These are pretty quick to make, you only need to wait for them to bake in stages because you can’t fit too many on one tray. They also don’t need many ingredients, and most of them you will probably already have at home. So these are brilliant to rustle up if you have some surprise guests or quickly need a small present for someone – or even if you just have a craving for something sweet that needs to be satisfied as quick as possible (believe me, I’ve been there).
If you like bigger chunks of chocolate in your cookies then use a chocolate bar and roughly chop it. For smaller bits and an even easier to make cookie, you can just use chocolate chips. To make the cookies extra pretty, keep some chocolate chips or chunks back when mixing the chocolate into the dough. You can then press these into your dough balls just before baking. This way there are definitely some bits of chocolate on the top of the cookies.
Makes 24 large or 40 smaller cookies
You will need
200g butter, softened
125g caster sugar
150g light brown soft sugar
1 tsp vanilla extract
375g plain flour
1 tsp bicarbonate of soda
350g chocolate of your choice, chopped if using a bar
- Preheat the oven to 200°C / gas mark 5 and line 2 baking trays with baking paper.
- Cream the butter and the two sugars together for 5 minutes with an electric hand mixer, until pale and fluffy. Add the vanilla and the eggs and beat until smooth and combined.
- Add flour and bicarbonate of soda and mix until a smooth dough forms. Fold in the chopped chocolate using a spatula.
- For large cookies measure out heaped tablespoons of the dough, for smaller cookies measure out level tablespoons. Place onto the baking trays with plenty of space in between to allow them to spread – about 6 cookies per tray will work nicely.
- Bake for 10-12 minutes, depending on how chewy or crispy you would like them. Leave to cool on the tray for 5 minutes, then move to a cooling rack to cool completely.
- Do the same with the rest of the cookie dough, until it is all used up. The cookies will keep for 3 days, but the crispy parts will go soft (they still taste just as good though!).