It just so happens to be National Biscuit Day today, so we wanted to share a great, classic recipe with you. We asked Leeds Cookery School’s very own Anthony O’Shaughnessy to share a favourite, so here’s his Chocolate Chip Cookie recipe. These are easy to make and include lots of store cupboard ingredients, so if you’re looking for a simple biscuit recipe, this is the one for you!
- 150g plain flour
- 1 level tsp baking powder
- 100g unsalted butter, melted
- 100g light brown sugar
- 50g caster sugar
- 1 large egg
- 1 tsp vanilla extract
- 125g dark/plain chocolate, chopped
- Sea salt (optional)
- Into a large mixing bowl, add the melted butter, the light brown sugar and the caster sugar. Beat with a wooden spoon until you have a slushy mixture with no large lumps of brown sugar.
- Crack the egg into the mixture and beat with a wooden spoon until smooth. Add the vanilla extract. Do not worry if the mixture appears curdled or split, this will be mended by the flour.
- Add the flour and baking powder to the mixture. Fold in with a wooden spoon until no streaks of flour remain.
- Add the chopped, dark chocolate and stir through until evenly distributed.
- Place the mixture into the fridge and chill and for at least 2 hours until firm, or up to 48 hours.
- Once firm, preheat your oven to 160C fan (180C conventional). Line a baking tray with greaseproof or baking paper. Take clumps of the firm cookie dough and form into tangerine-sized balls using your hands, or using an ice cream scoop. At this point, the formed balls can be transferred to the freezer*. Transfer the balls of cookie dough to the lined baking tray, ensuring at least 2 inches’ gap between each cookie, and the edges of the tray. Bake in two batches if necessary. Place the tray onto a rack in the middle of the oven and bake for 15-20 minutes, until the cookies are golden brown around the edges and soft to touch in the centre.
- Once cooked, remove the cookies from the oven and allow to cool on their tray for 15 minutes. You can sprinkle with a little sea salt now if using. They will continue to set as they cool.
- Once cooled, enjoy with a cup of coffee or an ice-cold glass of milk! Store in an airtight container for up to 5 days.
*Freeze Ahead: if you choose to freeze your cookie dough, freeze where indicated in the method above. The cookie dough portions can be stored in the freezer for up to 6 months. To bake from frozen, transfer your frozen portions of cookie dough to a lined sheet and bake as above, adding 3-4 minutes onto the baking time.