The story behind it
These cookies are the sort of simple bake that turns a quiet afternoon into something special. They are rich, buttery and easy to make with everyday ingredients, and the chocolate keeps every bite indulgent.
The method is straightforward, but the result is a classic treat that feels right at home with a cup of tea or a little extra time in the kitchen.
Baking note:
The cookies are at their best when they are still slightly soft in the middle when they come out of the oven.
Method
- Heat the oven to gas mark 4 / 180°C / 160°C fan.
- Line two baking trays.
- Cream the butter and both sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- Stir in the flour, bicarbonate of soda, chocolate and salt.
- Scoop 10 large spoonfuls of dough onto the trays.
- Bake for 10–12 minutes until the edges are firm but the centres are still soft.
- Leave to cool before serving. They will keep for up to 3 days.
A few simple tips
If you like a thicker cookie, chill the dough for 20 minutes before baking. For extra texture, add a few extra chocolate chunks on top before they go in the oven.