Chocolate Chip Cookies

Yesterday I received the last of my birthday presents from hubby, Nigella Lawson’s new cookbook; Kitchen: Recipes from the Heart of the Home. I have been so excited about the release of this long awaited cookbook and all the new wonderful recipes to sample and enjoy. I spent most of yesterday reading and browsing through this whopper cookbook and all I can say is I’m in love! Nigella has delivered another fabulous cookbook that’s packed with mouth-watering recipes that make you want to get right in the kitchen and start cooking/baking. I couldn’t wait to begin my love affair and decided to start with the Chocolate Chip Cookies. These cookies were easy and quick and my kitchen smelt divine while they were baking. Not good when you’re watching your calorie intake! I’ve baked various cookies in the past and liked them all; however this recipe certainly delivers everything I expect in a cookie. These moreish cookies are tender, fudgy, chewy but with a crisp bite and seriously yummy! I have a feeling they won’t last long once my son and his girlfriend come to stay tomorrow night.

Chocolate Chip Cookies

Makes approx 14

Ingredients
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 large egg, fridge-cold
1 large egg yolk, fridge cold
300g plain flour
½ tsp bicarbonate of soda
1 x 326g packet milk chocolate chips

1 x large baking sheet

Preheat the oven to 170oC/fan 140oC/gas mark 3. Line a baking sheet with baking parchment.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.

Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.

Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the chocolate chips.

Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.

Bake for 15-17 minutes in the prepared oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire rack.

The cookies can be made up to 3 days ahead and stored in an airtight container. Will keep for a total of 5 days.

Watch this space for more yummy recipes from Nigella Kitchen: Recipes from the Heart of the Home.