Chocolate chip cookies

America’s classic chocolate chip cookies! Did you know their history dates back to the 1940s? When preparing these iconic cookies, it’s important to remember a few key rules to achieve perfect results: the butter should be very soft; the ratio of white to brown sugar is always 50:50 so the cookies are crisp on the outside and chewy in the middle, while the brown sugar also adds a lovely caramel flavour. Truly the best chocolate chip cookies I have ever eaten – and the best I have baked. I tested this recipe many times. You will fall in love with them!

Ingredients for 30 cookies.

Ingredients for chocolate chip cookies:

• 115 g butter
• 100 g caster sugar
• 100 g light soft brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 200 g plain flour
• ½ tsp baking soda
• ¼ tsp baking powder
• a large pinch of salt
• 150 g dark chocolate chips or chopped dark chocolate

All ingredients should be at room temperature.

Place the butter and both sugars in the bowl of a stand mixer. Beat until very light and fluffy, then add the egg and vanilla and continue beating until thoroughly combined. Add the flour, baking soda, baking powder and salt, and mix until just combined. Finally, add 110 g of the chocolate chips (reserving the rest for the tops) and fold in with a spatula.

Line a large, flat baking sheet with baking paper. Shape the dough into balls about the size of a small walnut; alternatively, use a small ice-cream scoop to portion out the dough directly onto the baking sheet. Space the cookies several centimetres apart, as they will spread during baking. There is no need to flatten them. Sprinkle with the reserved chocolate chips or pieces of chocolate.

Bake the chocolate chip cookies at 190°C for approximately 14 minutes, or until the edges start to turn golden brown. The longer the cookies are baked, the crispier they will be; cookies with a paler centre will be softer and chewier. The cookies will be very soft immediately after baking, so leave them on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely.

Enjoy!