I’m always on the lookout for a good recipe for thin and chewy chocolate chip cookies that actually stay chewy. I have tried loads of recipes but I think I have modified them enough to come up with the perfect recipe!
125g (4.4oz) butter, softened
100g (3.5oz) light brown soft sugar
125g (4.4oz) caster sugar
1 egg, lightly beaten
1 tsp vanilla extract
225g (8oz) self-raising flour
½ tsp salt
Handful of chocolate chips, milk or dark, whatever you prefer
Handful of peanut butter chips
Preheat the oven to 180°C, gas mark 4.
Cream butter and sugars, once creamed, combine in the egg and vanilla.
Sift in the flour and salt, then the chocolate chips.
Roll into walnut size balls and place on ungreased baking paper.
Bake for just 7 minutes, till the cookies are just setting – the cookies will be really doughy and delicious.
Take out of the oven and leave to harden for a minute before transferring to a wire cooling rack.
These are great warm but they were really lovely the next day too. They stayed chewy and weren’t too sweet. They were really tasty. I will definitely make these again.