Chocolate Chip Cookies (Marcus Wareing)


180g strong white bread flour
115g butter (softened)
75g soft brown sugar
75g caster sugar
1 medium egg
1/2 tsp baking powder
1/2 tsp vanilla extract
170g dark and milk chocolate chips (mixed)
Pinch of salt

Cream together the butter and sugars in a bowl until pale and creamy, add the egg and beat in well. In a separate bowl, sift the flour, baking powder and salt and mix together. Fold the flour into the cookie mixture in two batches, combining well after each addition. Fold the chocolate chips into the dough; this may seem a bit difficult at first but keep going and it will all get mixed in! Lightly flour the surface and softly roll the dough into a log (I usually roll the dough so that it is just slightly larger than a vaseline tin). Wrap the log tightly in a double layer of cling film and refrigerate for at least 2 hours or until firm.

About 10 minutes before removing the dough from the fridge; pre-heat the oven to 190C/Gas 5 and line a baking tray with greaseproof paper. Take the dough out of the fridge and slice into discs – not too thinly but as many as you want. Place them evenly on the baking tray with enough space between them and bake for around 12 – 15 minutes, or until golden brown. Cool on a wire rack and store in your favourite biscuit jar.


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