A cookie jar is something that one day I hope to have stocked at all times in case of emergencies, friends popping over unannounced or – let’s be honest – when I’m in need of something comforting and sugar-loaded to eat.
There’s something ultimately reassuring about a cookie, which is oh so slightly larger than the British biscuit, with a softer and chewier consistency. The flavour choices are never ending but one of the most simple yet satisfying is chocolate chip.
I’ve gone for milk chocolate here, as I prefer its sugary flavour to the slightly bitter edge of dark chocolate, but feel free to go for whatever you prefer.
You can use pre-made chocolate drops or just hack up a big slice of dairy milk as I’ve done here which I think gives the whole thing a little bit more chocolate impact. I also love it when you bite into a cookie and end up with a huge chunk of chocolate in your mouth (as a baker it’s your duty to taste test the chocolate before starting).
They do last for three days in an airtight container but I defy you to make them last that long. They’re best eaten 10 minutes after coming out of the oven when the chocolate is still slightly soft and the cookie is warm and pliable.
These are also great as an edible gift because they travel well and look great wrapped in clear plastic bags as I’ve done here and they’re an instant uplifter for anyone you hand them to.
100g unsalted butter, very soft
50g caster sugar
50g soft brown sugar
250g plain flour
1tsp bicarbonate of soda
1tsp vanilla extract
1 large free range egg
200g milk chocolate (chopped into rough chunks)
How to make…
Preheat the oven to 190C/170C fan/gas 5 and line two baking trays with baking paper.
Mix the butter and sugars together until light and fluffy – this takes around three minutes with an electric beater, five without. You want a smooth, thick consistency.
Continue mixing and add in the egg and vanilla extract until both have been mixed in and then add the bicarb, flour and a pinch of salt and continue stirring until everything is combined. Once it’s all together, throw in the chocolate and give it a final stir to make sure it’s evenly mixed through the cookie dough.
Now, take small walnut-sized lumps of dough and roll them into small balls (extra flour may be needed) and place onto the baking trays. You’ll get about nine on each baking tray and once the balls are lightly balanced on the trays, use a fork to gently press them down so they resemble the finished cookie shape.
The cookies will expand slightly when cooking so make sure there’s enough room inbetween them otherwise they’ll merge into some kind of giant gladiator cookie (although this might not be a bad thing).
Pop into the oven for eight to ten minutes and once the cookie has turned a lovely golden brown take them out and leave to cool. They’re ready to each pretty much as soon as they’re cool enough to put in your mouth. Enjoy!