The best soft and chewy chocolate chip cookies
Prep time: 15 min | Baking time: 10 minutes | Makes: about 30 cookies
100g brown sugar
100g castor sugar
2 tsp cocoa
1 tsp salt
½ tsp baking powder
90g (1 cup, scant) rolled oats, blitzed in a processor to a fine meal
1 tsp vanilla extract
150g choc chips, or chocolate roughly chopped into chunks
100g any nuts, chopped
1. Place the butter and sugars in a mixing bowl and beat until pale and fluffy. Did you just dip your finger in it? It’s just butter and sugar, but we get it—we do it too.
2. Next, beat in the egg. You can, of course, do this with either a spatula or a hand blender, or even in your stand mixer – they make such light work of baking.
3. Stir in the cocoa, flour, salt and baking powder. Easy does it – the quicker you stir the more flour ends up on your face.
4. Add in the blitzed oats and mix well (if you don’t have a processor – a hand blender will work well too).
5. Stir in the vanilla, choc chips and nuts and mix to form a soft dough.
6. Roll your dough into balls about 4cm in diameter (or whichever size you prefer), and press to flatten with a fork or palette knife.
7. Place on a baking sheet about 5cm apart. Bake at 180°C for 10 minutes.
8. Remove from the oven and allow to cool slightly before serving.
The cookies you just baked will set on standing, so be sure to take them out even if you think they’re slightly under cooked.
Crunchy on the outside, chewy on the inside, with big old chunks of toasted nuts in the middle and a dusting of icing sugar that coats your lips in frosting as you bite in – the essential elements of a homemade chocolate biscuit. It’s the recipe your neighbours will likely beg for as they smell it wafting into their yard. And you’ll share it, because recipes like this are too good to keep secret.