Eric Lanlard's chocolate chip cookies recipe

Eric Lanlard
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These sweet cookies always remind me of my first trip to the USA where they sell them everywhere straight from the oven.

Eric's tips:

I use an ice cream scoop to measure my cookie dough so they are all the same size.

Alternative ideas and filling:

Replace 50g of flour by 50g of pure sift cocoa powder to make double choc cookies.
Add 100g of chopped macadamia nuts and mix white and dark chocolate chips to make the most moreish macadamia cookies.
Replace the 325g of chocolate chips by 200g of rolled oats and 125g of chopped dry cranberries and add a tsp of ground cinnamon for the perfect Christmas cookies.
Add 1 mashed really ripe banana to the mixture and replace half of the chocolate chips with rolled oat meal.
Replace half of the chocolate chips with desiccated coconut. For this amazing Bounty cookie
Replace the melted butter by melted chunky peanut butter and replace the chocolate chips by chopped walnuts. As the cookies come out of the oven drizzle some clear honey over them ….ultimate indulgence!!!!!

Ingredients

250 g plain flour
0.5 tsp bicarbonate of soda
0.5 tsp salt
170 g unsalted butter, melted
200 g muscovado dark brown sugar
100 g golden caster sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
325 g chocolate chips

Details

Cuisine: American
Recipe Type: Cake
Difficulty: Easy
Preparation Time: 15 mins
Cooking Time: 20 mins
Serves: 20

Step-by-step

Preheat the oven to 170°C/325°F/gas mark 3. Grease baking trays or line with parchment.
Sift together the flour, bicarbonate and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough onto the prepared baking trays, with each cookie around 2 tablespoons of dough. Do not flatten the dough as they will do that by themselves
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

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