Big, soft and chewy, these Best-Ever Chocolate Chip Cookies by Paul Hollywood are a treat for everyone!
“The first-ever chocolate chip cookie was invented in America in 1930 at the Toll House Inn restaurant in Massachusetts. Now a firm favourite across the world, the chocolate chip cookie is the most popular type of home-baked cookie in the States. Big, soft and chewy, they are a treat for kids – especially big kids like me! This recipe will give you delicious cookies that are much better than any shop-bought version. The secret to the flavour is to use the best dark chocolate chips you can find.”
This recipe is from Paul Hollywood’s “The Weekend Baker”. Reproduced here with permission in the run-up to BBC Good Food Show London.
Best-Ever Chocolate Chip Cookies by Paul Hollywood [vegetarian]
- mixing bowl
- two baking trays
- 150 g softened unsalted butter
- 150 g caster sugar
- 100 g light soft brown sugar
- 1 large egg
- 250 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 45 g cocoa powder
- 150 g dark chocolate chips
- In a large bowl, cream the butter and both sugars together with an electric whisk until smooth and fluffy. Add the egg and mix well.
- In a separate bowl, mix the flour with the baking powder, salt and cocoa powder. Add to the butter mixture and mix well to form a stiff dough. At first, it will look like there is too much flour, but whisk slowly and it will form a stiff dough. Add the chocolate chips.
- Tip the dough onto a large piece of clingfilm or greaseproof paper. Roll the dough into a cylinder shape 27cm long and 6cm wide. Place in the fridge to firm up for at least 2 hours.
- Line two baking trays with parchment paper. Preheat your oven to 160°C/Gas 3.
- Unwrap the dough, cut into 16 equal slices and place on the prepared trays, leaving room to spread. Bake for 12 to 15 minutes. The cookies should have risen and spread out. They will still be soft when you remove them from the oven, so leave to firm on the tray for a few minutes before cooling completely on a wire rack.
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