Chocolate chip cookies

Name: Chocolate chip cookies
Total time: 2100 s
Yield: 2 people
Cuisine: British
Ingredients: 75 g soft unsalted butter; 170 g coconut sugar; 1 egg (room temperature); 125 g plain flour; 1 pinch sea salt; 75 g Chocolate chips; 1 tsp bicarbonate soda; 50 g cocoa

21st century foxy @cook_18695296

I love chewy cookies and found this perfect recipe. #mycookbook

21st century foxy @cook_18695296

I love chewy cookies and found this perfect recipe. #mycookbook

Saved

Ingredients

35 minutes

2 people

75 gsoft unsalted butter
170 gcoconut sugar
1egg (room temperature)
125 gplain flour
1 pinchsea salt
75 gChocolate chips
1 tspbicarbonate soda
50 gcocoa

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Steps

35 minutes

1

Pre-heat the oven to 180°C beat together the butter and sugar until paler in colour and fluffy
2

Add the egg and vanilla and beat to combine, scraping down the bowl to rescue and incorporate any batter clinging to the sides
3

In another bowl, use a fork to mix together the flour, Cocoa, bicarb and salt. Gradually add the creamed mixture into the bowl, beating it in gently.
4

With a spoon or spatula, fold in the chocolate chips; you will have a thick, firm mixture.
5

Line a couple of baking sheets with baking paper, then, using a rounded tablespoon measure for ease, form heaped mounds, leaving about 6 cm space between them, easing the mixture out of the spoon with the small spatula onto the sheet. Don’t flatten them.
6

Cook a batch at a time or just bake half and freeze the other half, Ready-formed to bake another day for 10 to 12 minutes, by which time the surface will feel just sit and be cracked into parts. They will still feel pretty soft but will firm up as they cool. Once they’re out of the oven, leave on the tray for five minutes before transferring to a wire rack to call a little before diving in. Or leave to cool entirely if preferred.