One of my favourites. My colleagues’s favourite too.
Introducing my ultimate chocolate chip cookies!
Ultimate chocolate chip cookies recipe by Linda collister ‘Divine heavenly chocolate recipes with a heart’.
Makes 18 large cookies.
1x 100g dark chocolate
100g walnut or pecan pieces
125g unsalted butter, soft
100g caster sugar
100g light muscovado sugar
1 large free range egg
220g plain flour
3 tablespoons cocoa powder
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
non-stick baking trays, ungreased
Heat the oven to 180 celcius/Gas 4
Break up the chocolate into squares and mix with the nuts. Set aside until needed.
Put the soft butter and the sugars into the bowl of a food mixer and beat with the whisk attachment until soft and fluffy. Scrape down the sides then beat in the egg.
Remove the bowl from the mixer and sift the flour, cocoa, baking powder and bicarbonate of soda into the bowl. Mix well then stir in the chocolate squares and nuts.
Using a heaped tablespoon of mixture for each cookie, roll the mixture into balls then arrange them on the baking trays, flatten slightly with your fingers, spacing the cookies well apart to allow for spreading. Bake in the heated oven for about 12-15 minutes or until just firm, and then remove the trays from the oven and leave to cool for 5 minutes before transferring the cookies to a wire rack to cool completely.
Store in an airtight container and eat within 5 days or freeze for up to a month.