Paul Hollywood's best-ever chocolate chip cookies recipe
Big, soft and chewy, these classic chocolate chip cookies are a treat for kids – and big kids! 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.
Ingredients
- 150 g unsalted butter, softened
- 150 g caster sugar
- 100 g light soft brown sugar
- 1 large egg
- 250 g plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 45 g cocoa powder
- 150 g dark chocolate chips
- 5.3 oz unsalted butter, softened
- 5.3 oz caster sugar
- 3.5 oz light soft brown sugar
- 1 large egg
- 8.8 oz plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1.6 oz cocoa powder
- 5.3 oz dark chocolate chips
- 5.3 oz unsalted butter, softened
- 5.3 oz caster sugar
- 3.5 oz light soft brown sugar
- 1 large egg
- 8.8 oz plain flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1.6 oz cocoa powder
- 5.3 oz dark chocolate chips
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 16
Step-by-step
- 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 on to a large piece of clingfilm or greaseproof paper. Roll the dough into a cylinder shape 27cm (10in) long and 6cm (2in) wide. Place in the fridge to firm up for at least two hours.
- Line two baking trays with parchment paper. Preheat your oven to 160°C/320°F/gas mark 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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James Martin's baked double chocolate pudding recipe
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