An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. 5 and line two baking sheets with non-stick baking paper. Put 150g softened salted butter, 80g light chocolate chip cookies muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
Beat in 2 tsp vanilla extract and 1 large egg. Add 200g plain chocolate chips or chunks and stir well. Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. 10 mins until they are light brown on the edges and still slightly soft in the centre if you press them. Leave on the tray for a couple of mins to set and then lift onto a cooling rack. RECIPE TIPSFREEZING THE BISCUITS If you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet.
5 and heat for 2-3 mins to crisp up. Don’t leave them too long or they’ll dry out. STORING DOUGH You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.
This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. For US cup measures, use the toggle at the top of the ingredients list. Line a baking sheet with baking parchment. Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches. 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks. Will keep for a total of 5 days. Defrost for 2-3 hours at room temperature. Unbaked cookie dough can be scooped onto parchment-lined baking sheets and frozen until solid. Transfer frozen dough to resealable bags and freeze for up to 3 months.