Requires
- 125 g butter
- 100 g soft brown sugar
- 125 g caster sugar
- 1 egg
- 1 tsp vanilla
- 225 g self raising flour
- 1/2 tsp salt
- choc chips
Instructions
- Cream together butter and sugars
- Briefly beat the egg and add to the sugars, as well as the vanilla and salt
- Sift in flour
- Mix in choc chips
- If you want, use baking paper to wrap and form the dough into a long cylinder approximately as thick as you want the cookies to be wide and put in the fridge for a while. If not, heat oven to 180 °C now.
- Either cut the chilled tube into slices or roll dough into balls and place on baking paper on a tray.
- Bake for approx 7 min for soft, doughy cookies (will still be soft and JUST setting) or, for crisper cookies, about 10 min
- Leave on the tray for a min then transfer to a cooling rack.
Notes
- Soften butter before use. Or just melt it entirely.
- Light or dark brown sugar can be used - doesn't honestly make too much difference imo, i used dark because i had it in and they were great.
- Similarly to above, standard granulated white sugar can be used instead of caster but might be a bit grainy - recommend melting butter completely if you're using this, so the sugar dissolves in it.
- A dough tube of about 5 cm diameter sliced to about 1.5 cm pieces (with a gentle thumbprint indent in the centre) will give cookies about 9 cm wide after cooking (and in my experience, with 9 min baking, they will be the perfect balance of soft and crisp throughout).
- Gently press into the centre of the cookies so they're slightly thinner in the centre (for consistency)
- My dad used to have this big stone slab which he would chill in the fridge before baking and then place the cookies onto it immediately after baking. I think the sudden cooling makes them crisper? Probably something to do with crystallisation of sugars i don't know
Variants
I bet it would be so good with multiple different chocolate types, or if you added cocoa powder to make it chocolate flavour