This month’s recipe is unbelievably simple, unbelievably tasty, and universally enjoyed. Well, in any case, this month’s writer swears she has never met anyone who didn’t like chocolate chip cookies. Over to Liv:
I made these for everyone in the Cambridge Satchel head office and they went down a treat. It would be unfair not to share such delicious crunchy gooeyness with the world. So, without further ado, time to reveal my (not-so) secret Chocolate Chip Cookie recipe…
150g granulated sugar
150g brown sugar
225g butter or margarine, softened
330g plain flour
1 teaspoon bicarbonate of soda
½ teaspoon salt
300g chocolate or fudge pieces
1. Heat the oven to 190°C.
2. Mix both sugars, the butter and egg in a large bowl.
3. Stir in the flour, baking soda and salt (the dough will be very stiff!).
4. Stir in the fudge or chocolate pieces. I tend to add about 100g dark chocolate pieces, 100g milk chocolate buttons and 100g white chocolate buttons, which is a combination that always goes down well in the office!
5. Roll the cookie dough into golf-sized balls and place them 5cm apart onto an ungreased baking sheet. Press down slightly using a fork.
6. Bake for 8 to 10 minutes or until light brown (the centres will be soft and gooey). When you remove the trays from the oven, bang them down onto your worktop to remove any air from the cookies (this will help them retain that chewy centre). Leave to cool slightly and then remove from the baking sheet. Cool on a wire rack.