Most families in the US have a recipe for Chocolate Chip Cookies and this is one version based on a friend’s recipe. I’ve adapted it slightly to UK measurements. In the UK, a stick of butter is 250 grams, which is slightly more than a cup of butter. However, the cups are American cups! This recipe is quite easy, and the dough does not need to be chilled before baking. Although you can use normal chocolate chips, you may want to try roughly chopped chocolate, mini chocolate chips or even M&Ms or Smarties (the British chocolate kind).
If you don’t feel like scooping out individual cookies, the dough can be used to make cookie bars. Also, this is the recipe for chocolate chip cookies that I use for the S’mores cookies at Christmas.
Ingredients
250g unsalted butter, at room temperature
1 c + 2 Tbsp granulated sugar
1 c packed light brown sugar
2 eggs
2 tsp vanilla extract or bean paste
3 c plain flour
1 1/2 tsp baking powder
1/2 tsp salt
350 g dark chocolate, roughly chopped or 2 c. dark chocolate chips or M&Ms
Instructions
Preheat oven to 170C (350F)
First, in a small mixing bowl, sift the flour, baking powder and salt together
Next, in a large mixing bowl use a hand mixer to cream together the butter, sugar and brown sugar until well blended. Add the eggs one at a time scraping down after each addition. Then add the vanilla extract. And fold in the sifted flour mixture until fully combined. Finally, fold in the chocolate chips or chunks.
Spoon out one inch balls onto a baking sheet, leaving about two inches between cookies. Bake for about 10 minutes. For crispier cookies, bake for about 12 minutes. Remove from the oven and cool on racks.
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