I had a request the other day for a chewy chocolate chip cookie recipe. I wondered why I have not put this on the blog before now. There are quite a few cookie recipes on here and yet this is the one we make most often. The girls (aged nine and six now) can pretty much manage this one all by themselves and the biscuits are prepared, cooked and ready to eat in less than 20 minutes. We are generous with the chocolate, no chocolate drops for us, we break up a 100g bar into fairly greedy chunks instead. Pretty much every mouthful is full on chocolatey. We use 70% dark chocolate because that’s what we like, but milk and white would be equally lovely.
The recipe is adapted from one in Hugh FW and Fizz Carr’s River Cottage Family Cookbook, which is a great book to use, whether you have children in the house or otherwise. I have reduced the sugar and the vanilla extract, making for a less sweet bite than Hugh and Fizz’s.
We make them on the large side, because why would you do anything other than that?
The recipe makes 12 large biscuits.
75g granulated sugar
75g soft dark brown sugar
1 tsp vanilla extract
150g plain flour
½ tsp baking powder
100g chocolate, drops or a bar broken into chunks (dark, milk or white, or a mix, depending on your preference)
Preheat the oven to 190°c, gas mark 5 or use the top shelf of the Aga’s baking oven.
Melt the butter in a pan over a gentle heat. Place the sugars in a bowl and stir to mix. Pour over the melted butter and stir, add the egg and vanilla extract and mix well. Add the flour and baking powder and mix to a soft dough. Stir in the chocolate chunks.
Place spoonfuls of the mixture on a baking tray, that is covered with a silicone sheet or baking paper or is well greased with a dot of butter. Bake in a preheated oven for 8-10 minutes until just turning brown. Leave on the tin to harden for a couple of minutes and then either eat or place on a wire rack to cool completely.