Warren’s Chocolate Chip Cookies
00h 10
00h 20Soft and chewy, these classic chocolate chip cookies are the perfect treat for the whole family. Serve straight out of the oven with a cold glass of milk, or just out the fridge with a hot cup of tea.
Ingredients and Method
Ingredients
- 150g butter (room temperature)
- 125g brown or muscovado sugar
- 100g caster sugar
- 1 tsp orange extract
- 1 egg from the fridge
- 1 egg yolk from the fridge
- ½ tsp bicarbonate of soda
- 350g dark chocolate, cut into 1cm chunks
- 475g plain flour
Method
- Preheat the oven to 180 °C/fan 160 °C/gas 4 and line a baking sheet with parchment paper.
- Melt the butter and let it stand for a minute. Add both sugars to a mixing bowl, pour in the melted butter and beat for 1 minute.
- Add the orange extract, the cold egg and egg yolk and whisk until your mixture is creamy.
- Slowly mix in the flour and bicarb of soda until just blended, then fold in the chocolate chunks.
- Scoop the cookie dough into a small round ice cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these in two batches, keeping the bowl of cookie dough in the fridge between batches.
- Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.
