Over the last couple of years I have tried pretty much every chocolate chip cookie recipe to find that perfect combination of gooey and crispy. This is an adaptation of the BBC Good Food Millie’s Cookies recipe. The original is great but I love swapping out some of the regular caster sugar for light brown sugar to get that extra chewiness.
This batch makes about 12 but I normally double the mix and pop half (in cookie sized amounts) in the freezer!
- 300g Light Brown Sugar
- 150g Caster Sugar
- 450g Self-Raising Flour
- 2 Eggs
- 250g Butter
- 1-2 tsp Vanilla Extract
- 200g Chocolate Chips (I tend to use Dark Chocolate)
- A pinch of salt
- Preheat the oven to 180 Degrees Celsius.
- Make sure that the butter is soft and combine with both types of sugar until pale.
- Once combined, add the eggs and the vanilla extract.
- Sift in the flour and salt and combine.
- Stir in the chocolate chips.
- Roll the dough into small balls and spread out on a tray lined with baking paper.
- Bake for about 8 minutes or 12 if you prefer a crispier cookie. When you first take them out, they will seem like they are very soft, but as they cool they harden slightly and create the perfect, chewy cookie!