Claire Tansey takes us back to basics with her delicious chocolate chip cookie recipe.
The ultimate chocolate-chip cookie
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, at room temperature
- 1 1/4 cups lightly packed brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 2 cups dark chocolate chips or coarsely chopped dark chocolate chunks
Method:
Preheat oven to 350F and lightly spray a baking sheet with oil.
In a medium bowl, use a fork to stir flour with baking soda and salt.
In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 min. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
Scoop about 1 tbsp of dough and place on prepared sheet. Repeat with remaining dough, placing at least 2 in. apart. Don’t press down; they will spread as they bake.
Bake in centre of oven until cookies are golden around the edges, from 8 to 10 min. Remove sheet to a heatproof surface and leave for 2 min. Then remove cookies to a rack to cool completely. Cool baking sheet or use another one and repeat with remaining dough.
If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature up to 2 days.
Courtesy Claire Tansey