Crispy chocolate chip cookies

  • 200g plain flour
  • 1/2 tsp fine salt
  • 1/4 tsp bicarbonate of soda
  • 120g unsalted butter, at room temperature
  • 165g caster sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla essence
  • 210g milk/plain chocolate, coarsely chopped

Serves: 26 cookies

1) Preheat the oven to 200C/Gas Mark 6. Line 2 baking tins with parchment paper.

2) Whisk the flour, salt, and bicarbonate of soda in a medium bowl.

3) In a large bowl, beat the butter and sugar with a hand held mixer until light and fluffy, about 4 to 5 minutes. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the butter mixture, to make a soft dough. Stir in the chopped chocolate.

4) Spoon heaping tbsp of dough onto the prepared baking tin, spacing them about 7-cm apart (a standard tin can accommodate about 6 cookies). Bake the cookies until brown around the edges, about 12 to 14 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

Copyright 2005 Television Food Network, G.P. All rights reserved.

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