The Best Chocolate Chip Cookie Recipe

• 100g granulated sugar
• 165g brown sugar, packed
• 1 teaspoon salt
• 115g unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla extract
• 155g Plain flour
• ½ teaspoon baking soda
• 110g white chocolate chunks
• 110g dark chocolate chunk

Method

1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix as this is when they turn out like cakes!)
4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. I cooked mine in batches as I doubled the recipe, so my last batch was in the fridge about 2 hours and were the best.
5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
7. Bake for 12-15 minutes, or until the edges have started to barely brown. You will think they aren’t cooked – when you touch the middle it will be like liquid and not rise back up BUT this is right. I left mine on the tray on a rack for 5-10 minutes, then used a spatula to remove from tin and put on the rack to cool completely!

Of course if you’re not into chocolate, you could always try these amazing Vegan Peanut Butter Cookies too!