Soft and Chewy Chocolate Chip Cookies

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Ingredients

• 110g unsalted butter, melted
• 150g light brown sugar
• 115g caster sugar
• 1 large egg
• 1 tsp vanilla extract
• 180g plain flour
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 200g chocolate chips (milk or dark)

Method

1. Preheat the oven to 180°C/160°C fan/gas 4.
2. Line a large baking tray with baking parchment.
3. In a large bowl, whisk together the melted butter and both sugars until smooth and well combined.
4. Beat in the egg and vanilla extract until the mixture is glossy and smooth.
5. Gently fold in the flour, bicarbonate of soda and salt using a spatula until just combined - don't overmix.
6. Fold through the chocolate chips, distributing them evenly throughout the dough.
7. Cover the bowl with cling film and chill in the fridge for at least 1 hour (this step is crucial for the texture).
8. Scoop 2 tablespoons of dough per cookie (about 55g) and place 10cm apart on the prepared baking tray.
9. Bake for 8-10 minutes until the edges are golden brown and set.
10. The centres should still look slightly underbaked.
11. Leave on the tray for 20 minutes to cool and set before transferring to a wire rack.

Cook's notes

Chilling the dough prevents spreading and intensifies the flavour.

Don't overbake - the cookies will look puffy but flatten as they cool.

For convenience, freeze shaped dough balls and bake straight from frozen, adding 1-2 extra minutes to the cooking time.