Adapted from Nigella Lawson’s Chocolate Chip Cookies
Makes around 16 cookies
Ingredients
- 150 butter, softened
- 125g light brown sugar
- 100g sugar
- 2 tsp vanilla essence or extract
- 1 egg, plus 1 egg yolk
- 300g plain flour
- ½ tsp bicarbonate of soda
- 300g white chocolate buttons or chips
Method
- Preheat the oven to 170°C/gas mark 4. Line 2 baking trays with greaseproof paper
- Beat together the butter and sugars until smooth
- Beat in the vanilla and eggs until combined
- Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips
- Roll a heaped teaspoon of dough into a ball and place onto the prepared baking sheet, then press down slightly. Leave space between each cookie as they will spread out during baking
- 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
Cookies are best eaten within 2 days, but can be stored in the freezer for up to a month
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