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Chris Baber’s Ultimate Chocolate Chip Cookies
Introduction from Chris Baber
For me, the perfect cookie has to have a crisp, crunchy edge with a soft, chewy, melting chocolate middle and that is what we have right here. The smell you get when they are baking is insane, but don’t be tempted to pull them out of the oven before they’re done! Luckily, you won’t have to wait long as these are best served slightly warm. They will keep for a few days too, and you don’t need a fancy mixer to make them either!
Ingredients
Method
Total cook time: 25 minutes, plus 30 minutes chilling
Preheat the oven to 200°C/180°C fan.
Line 2 baking trays with baking paper.
Melt the butter in a saucepan or in a heatproof bowl in the microwave.
Put both sugars into a mixing bowl, pour in the melted butter and beat with a wooden spoon for 5–8 minutes until lighter in colour with a slightly fluffy texture.
Add the egg and vanilla and mix until combined.
Add the flour and salt and mix until a dough just forms, then stir in the chocolate. Transfer to the fridge to chill for 30 minutes.
Divide the dough into 10–12 balls, depending on how big you want your cookies, and place them on the prepared baking trays, leaving a few inches of space between each one as they will spread during cooking.
Press each ball down with your fingers to flatten slightly.
Bake for 10–11 minutes until slightly golden – they will still be soft when they come out of the oven.
Leave to cool on the trays for 20 minutes before serving.
Reviews
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