Milk chocolate chip cookies

Name: Milk chocolate chip cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: Makes about 20 cookies
Cuisine: American recipes
Ingredients: 150g butter, melted; 150g sugar; 1 medium free-range egg; 1 tsp vanilla bean paste; 200g plain flour; 25g cornflour; ½ tsp bicarbonate of soda; 200g chocolate chips (we used Guittard milk chocolate chips, from Ocado); You’ll also need; 2 baking sheets lined with non-stick baking paper

Easy
January 2019

Easy
January 2019

Makes about 20 cookies
Hands-on time 20 min, oven time 8–12 min, plus chilling and cooling

Crisp round the edges, perfectly chewy centre with melting studs of chocolate throughout. You can’t beat a classic and these choc chip cookies are no exception.

Freezable

Nutrition: per serving

Calories: 195kcals
Fat: 10.3g (6.2g saturated)
Protein: 2.3g
Carbohydrates: 23g (13.7g sugars)
Fibre: 0.6g
Salt: 0.3g

Nutrition: per serving

Calories: 195kcals
Fat: 10.3g (6.2g saturated)
Protein: 2.3g
Carbohydrates: 23g (13.7g sugars)
Fibre: 0.6g
Salt: 0.3g

Per cookie

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Ingredients

150g butter, melted
150g sugar
1 medium free-range egg
1 tsp vanilla bean paste
200g plain flour
25g cornflour
½ tsp bicarbonate of soda
200g chocolate chips (we used Guittard milk chocolate chips, from Ocado)

You’ll also need

2 baking sheets lined with non-stick baking paper

150g butter, melted
150g sugar
1 medium free-range egg
1 tsp vanilla bean paste
200g plain flour
25g cornflour
½ tsp bicarbonate of soda
200g chocolate chips (we used Guittard milk chocolate chips, from Ocado)

You’ll also need

2 baking sheets lined with non-stick baking paper

Method

In a mixing bowl, beat the butter and sugar with an electric mixer for 2-3 minutes, then add the egg and vanilla bean paste and beat again until combined. Add the flour, cornflour and bicarbonate of soda, then mix again until just combined. Gently fold in the chocolate chips.
Use a small ice cream scoop to scoop the cookie dough mixture into about 20 balls, placing them directly onto the lined baking sheets. Chill for 1 hour (see Make Ahead).
Heat the oven to 200°C/180°C fan/gas 6. Bake the cookies for 10-12 minutes until the edges look crisp and the centre is still a bit squidgy when you press it. Leave to cool on the trays, then store in an airtight container (if you don’t eat them all immediately…).

Method

In a mixing bowl, beat the butter and sugar with an electric mixer for 2-3 minutes, then add the egg and vanilla bean paste and beat again until combined. Add the flour, cornflour and bicarbonate of soda, then mix again until just combined. Gently fold in the chocolate chips.
Use a small ice cream scoop to scoop the cookie dough mixture into about 20 balls, placing them directly onto the lined baking sheets. Chill for 1 hour (see Make Ahead).
Heat the oven to 200°C/180°C fan/gas 6. Bake the cookies for 10-12 minutes until the edges look crisp and the centre is still a bit squidgy when you press it. Leave to cool on the trays, then store in an airtight container (if you don’t eat them all immediately…).

delicious. tips

Make the cookie dough to the end of step 2, then chill for up to a day or open-freeze on a tray, then store the frozen dough balls in an airtight bag for 1 month. Defrost in the fridge overnight, then bake from chilled.

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