I love the big chewy chocolate chip cookies from Marks & Spencer, and I tried many recipes until I found one that produced the right results. These cookies, as the name suggests, are big, and have a lovely soft, chewy centre. It’s all in the timing; when you take them out of the oven they should look like they’re not ready yet. They continue to harden as they cool. (They’re even more delicious straight out of the oven though, especially with a scoop of icecream.)
These are definitely a favourite in my house; my husband often asks me to make them so he can bring them to work to have with his morning coffee. 🙂
Makes 16 large cookies
- 250g plain flour (2 cups)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 170g melted butter (3/4 cup)
- 100g white sugar (1/2 cup)
- 220g packed brown sugar (1 cup)
- 1 tbsp vanilla
- 1 egg & 1 egg yolk
- 335g chocolate chips (2 cups) (white chocolate buttons are nice in these.)
- Preheat oven to 165 deg C / Gas mark 3
- Sift together the flour, soda & salt.
- Cream the melted butter together with the white & brown sugars. Beat in the vanilla and eggs until light and creamy.
- Mix in the sifted ingredients until just blended.
- Stir in the chocolate chips by hand.
- Flour your hands and baking trays.
- Make balls using the dough and place on the baking tray. Make sure to leave plenty of space between balls as they will spread during cooking.
- Bake for 15-18 minutes; until the EDGES are lightly toasted. The centre will still be soft.
- Boil the kettle and enjoy a cookie with a cuppa.