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Ultimate Chocolate Chip Cookie


Who doesn’t love a chocolate chip cookie? This recipe is based on a method of blending two types of sugar for a deeper flavour. For me the key to this recipe is good quality dark chocolate to cut through the sweetness, and making sure you take your time mixing together. I have also found that storing the cookies over night in the fridge or freezer helps as the cookies are so cold they don’t spread too quickly in the oven while baking.


Makes 12 cookies




225g salted butter, diced

350g plain flour
3/4 tsp baking powder

3/4 baking soda

200g light brown muscovado sugar

150g caster sugar
2 large eggs
2 large egg yolks

2 tsp vanilla extract

340g dark chocolate


Start by preparing the chocolate.


Take 275g of the chocolate and roughly chop into small, uneven chunks.
To make the cookie dough we first need to melt the butter. Place the butter into a saucepan over medium heat. Then pour the melted butter into a large bowl and allow to cool for a few minutes before whisking in the sugars. Add the eggs and yolks one at a time, whisking until smooth and combined. Whisk in the vanilla.

In a separate bowl mix together the dry goods. Then add to the butter mixture. Using a spatula or wooden spoon, mix together just until combined. Don’t over mix. There should be the odd bit of flour showing throughout the dough. Finally add the chocolate and mix until evenly distributed.

Portion out the cookies using an ice cream scoop or simply weigh out into equal portions, about 100g per cookie.
Cover the dough with clingfilm and refrigerate for about 4 hours or over night until the dough is firm.

Bake the cookies at 175c in a pre heated oven for 11-13 minutes.


Recipe by Peter Sidwell

The Ultimate Chocolate Chip Cookie

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