Easy Chocolate Chip Cookies

Prep Time

30 minutes

Cooking Time

12 minutes

Serves

20

Ingredients

100g slightly salted butter, roughly chopped
150g light muscovado sugar
1 large egg
120g plain flour
½ teaspoon bicarbonate of soda
100g - 200g of chocolate in drops or pieces.

Equipment:
2 large baking trays
Baking Paper
Blender with whisk attachment

 

Method

  1. Preheat the oven to 180°C. Line two large baking trays with baking paper.
  2. Cream the butter and sugar together until light and fluffy. Add the egg and beat until well combined. Add in the flour and bicarbonate of soda and beat until well combined. By hand, stir in the small chunks of chocolate until evenly mixed through.
  3. Spoon heaped tablespoons of the mixture onto the prepared baking trays, leaving 6–8 cm between them so they can spread while cooking.
  4. Bake in the preheated oven for 12 minutes, or until golden brown. Allow to cool slightly on the trays, then transfer to a wire rack and leave to cool completely.

Ingredients

100g slightly salted butter, roughly chopped
150g light muscovado sugar
1 large egg
120g plain flour
½ teaspoon bicarbonate of soda
100g - 200g of chocolate in drops or pieces.

Equipment:
2 large baking trays
Baking Paper
Blender with whisk attachment

 

Method

  1. Preheat the oven to 180°C. Line two large baking trays with baking paper.
  2. Cream the butter and sugar together until light and fluffy. Add the egg and beat until well combined. Add in the flour and bicarbonate of soda and beat until well combined. By hand, stir in the small chunks of chocolate until evenly mixed through.
  3. Spoon heaped tablespoons of the mixture onto the prepared baking trays, leaving 6–8 cm between them so they can spread while cooking.
  4. Bake in the preheated oven for 12 minutes, or until golden brown. Allow to cool slightly on the trays, then transfer to a wire rack and leave to cool completely.
Be inspired

Be inspired

Our single estate couverture chocolates all have distinctive flavour profiles. Choose the one that best suits your recipe. ​
Room temperature

Room temperature

Melted chocolate hates coming into contact with cold ingredients. If you are making a mousse for example, take the eggs and cream out of the fridge an hour or so before and use them when the chill has gone off them. ​
Melting chocolate

Melting chocolate

Never let your bowl touch the water. Always melt chocolate very slowly, and stir constantly. Take even more care to go slowly with milk and white chocolates.​
Cool your chocolate

Cool your chocolate

Don’t try folding cream or beaten egg whites into melted chocolate that you have just taken off the heat. Cool it for a few minutes first.​