Chocolate Chip Cookies
An Original Recipe by Lorraine Elliott
Preparation time: 25 minutes plus 24 hour chilling time
Cooking time: 30 minutes
Makes 10 large chunky cookies 90g/3ozs each
- 180g/6ozs softened butter (not melted)
- 120g/4ozs brown sugar
- 60g/2ozs caster or superfine sugar
- 30g/1oz beaten egg
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon fine salt
- 300g/10.6ozs plain all purpose flour
- 200g/7ozs dark or bittersweet chocolate bits/chips for the filling, divided into 10 lots
- 260g/9.2ozs dark or bittersweet chocolate bits/chips for the outside, divided into 10 lots
Step 1 - Place the butter, brown sugar and white sugar in the bowl of a mixer fitted with a beater attachment. Beat for 3-4 minutes until paler. Add in the egg, vanilla and salt and beat until uniform in texture. Add in the flour on the lowest speed and beat until combined.
Step 2 - Divide the dough into 10x 90g/3oz pieces. Take one piece of dough and flatten it out. Place 20g/0.7oz of the chocolate chips for the filling into the centre and roll it up into a ball. If you're using a cookie scoop push this into the scoop and make a round ball. Repeat with the remaining pieces of dough. You should have 10 balls of dough.
Step 3 - Then take 26g/0.9ozs of the chocolate chips for the outside and press these into the outside of the dough ball. Don't put chocolate on the base just all over the top and press them pointy side in first so that the flat bottom sits on the outside. Place in the fridge for 24 hours minimum (you can refrigerate for up to a week). I pop them in a container with a lid.
Step 4 - Bake at 120C/248F fan forced for 30 minutes on the middle rack in the oven. These cookies are delicious warm or chilled in the fridge.