Prue’s Chocolate Chip and Brown Sugar Cookies

Prep Time – 10 minutes + 2 hours chill

Cook Time – 10 minutes

Serves 10 cookies

Ingredients:

• 100g unsalted butter, at room temperature
• 75g soft dark brown sugar
• 75g caster sugar
• 1 large egg plus 1 large egg yolk
• 200g plain flour
• 1 ¼ tsp bicarbonate of soda
• 1 tsp baking powder
• A pinch of table salt
• 165g dark chocolate chips

Method

1. Line two large baking sheets with baking parchment. (If you only have one you can bake the cookies in batches.)
2. Cream the butter and sugars together in a mixing bowl until light and fluffy. Add the whole egg and egg yolk, mix to incorporate, then add the flour, bicarbonate of soda, baking powder and salt. Mix until well combined, then stir in the chocolate chips.
3. Divide the mixture into ten equal pieces, then roll them into balls. Cover them with cling film and put them in the fridge for at least 2 hours. it is important that you chill the dough before baking.
4. Heat the oven to 200˚C/fan 180˚C/gas mark 6.
5. Place the balls of cookie dough on a lined baking sheets, leaving plenty of space for them to spread.
6. Bake in the middle of the oven for 10 minutes, until golden and puffed up. Remove from the oven and carefully slide the baking parchment off the hot baking sheet, onto a cold surface, such as the kitchen surface. This will ensure that the cookies do not cook any further on the hot sheet. Leave them to cool for as long as your are able to resist them.

Additional notes –

Tip – The cookies keep well in an airtight container for a week or so.

If you have frozen the raw dough, allow it to thaw for 30 minutes at room temperature before baking, and increase the cooking time by 1-2 minutes.