Nigella’s chocolate chip cookies

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.

Ingredients

• 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

Method

1. Preheat the oven to 170°C/150°C Fan/325°F. Line a baking sheet with baking parchment.
2. 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.
3. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
4. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
5. 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.
6. 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.

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