Nigella Lawson has shared her recipe for delicious chocolate chip cookies - and fans say it’s the ‘best’ one they’ve ever tried.The television chef, 60, took to Instagram and alongside a photo of some tasty treats fresh out of the oven, she penned: ‘It’s a bit hot for baking, but just because the chocolate chip cookies are #recipeoftheday doesn’t mean you actually have to make them today! ‘Still, they are very good, even if I do say so myself... 'She went on to say that the recipe will help to create a cookie which is tender and boasts fudgy chewiness, but still maintains an edge of crisp bite.
- Makes: approx. 14
- 150 grams soft unsalted butter
- 125 grams soft light brown sugar
- 100 grams caster sugar
- 2 teaspoons pure vanilla extract
- 1 egg (fridge-cold)
- 1 egg yolk (fridge-cold)
- 300 grams plain flour
- ½ teaspoon bicarbonate of soda
- 1 x 326 grams packet milk chocolate morsels or chips
- Preheat the oven to 170°C/150°C Fan/325°F. Line a baking sheet with baking parchment.
- Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
- Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
- Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
- Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round ice cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
- Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.