Summary
Chocolate Chip Cookies are an age-old classic, perfect for any occasion and delicious even when gone wrong. Mary Berry's recipe is a staple in many households and is the perfect baseline for any cookie recipe. Her recommendation of chocolate to cookie ratio can be improved, however, for as much chocolate as your heart desires.
Chocolate-chip cookies are an age-old classic, perfect for any occasion and delicious even when gone wrong. Mary Berry’s recipe is a staple in many households and is the perfect baseline for any cookie recipe. Her recommendation of chocolate to cookie ratio can be improved, however, for as much chocolate as your heart desires.
This recipe should make about 20 cookies.
For this recipe, only seven ingredients are needed:
- 100g softened butter
- 75g caster sugar
- 50g light muscovado sugar
- 1/2 teaspoon vanilla extract
- 1 large beaten egg
- 150g self-raising flour
- 100g plain chocolate chips
The method is simple:
- Pre-heat the oven to 190 Celsius/ Fan 170/Gas 5. Lightly grease three baking trays.
- Measure the butter and sugars into a medium-sized bowl and beat thoroughly until evenly blended.
- Add the vanilla extract to the beaten egg and then ass a little at a time to the butter and sugar mixture in the bowl, beating well between each addition.
- Mix in the flour, and lastly stir in the chocolate chips.
- Spoon large teaspoons of the mixture onto the baking trays, ensuring enough room is left for the cookies to spread.
- Bake in the pre-heated oven, on the top shelf, for about 8-10 minutes or until the cookies are golden. Keep an eye on them throughout, as they will turn dark brown very quickly. Leave the cookies to cool on the trays for a few minutes, then lift off with a palette knife or fish slice and place on a wire cooling rack.
- Leave to cool completely, then keep in an airtight tin. They will last for a week in the tin.
And there you have it! The perfect sweet treat to keep you going, with minimal effort needed. Enjoy!