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Giant chocolate-chip cookies


240g unsalted butter
300g (1 1/2 cups) firmly packed soft brown sugar
1 large egg
1 tsp vanilla extract
300g (2 cups) plain flour
1/2 tsp bicarbonate of soda
350g milk chocolate chips


Preheat the oven to 190°C.

Line 2 large baking sheets with non-stick baking paper.

Place the butter and sugar in the bowl of an electric mixer and beat on high for 5 minutes until pale. Add the egg and vanilla and beat for a further minute. Sift the flour and bicarbonate of soda into the bowl. Add a pinch of salt, then use a wooden spoon to carefully fold in the flour until well combined. Fold in the chocolate chips. Roll 2 tablespoons of the mixture into a ball, then flatten slightly onto a baking tray lined with non-stick baking paper. Repeat, leaving a fair amount of space between each biscuit to allow for spreading. (You may need to bake the cookies in batches.) Bake for 15-20 minutes (the biscuits should have just started to darken at the edges but will still be a little soft). Remove from the oven and use a palette knife to lift biscuits from trays, then transfer to a wire rack to cool.

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