Here, Irish pastry chef Beth O'Brien shares her favourite chocolate chip cookie recipe... and trust us, you're going to want to bookmark this one for later.
Chocolate chip cookies
- 260g strong flour
- 260g plain flour
- 1/2 tsp salt
- 1/2 tsp bread soda
- 1 tsp baking powder
- 1 tsp vanilla
- 270g butter – salted and soft
- 200g caster
- 180g dark brown sugar
- 2 eggs
- 440g choc chips or chopped choc (milk and dark)
- Maldon salt
- Cream the butter and sugars until homogenous, but not light & fluffy – about 1 minute in a stand mixer.
- With the mixer running, stream in the eggs & vanilla, mix until combined.
- Measure the dry ingredients into a separate bowl, then add to the mixing bowl and mix until almost combined – still crumbly, with some dries visible.
- Add the chocolate and mix until just incorporated.
- Shape the dough into 65g balls, then place on a lined tray and push down the top slightly so they have a solid base for baking. Press a few extra choc chips into the top. Place in the freezer until frozen, then transfer into an airtight bag or box.
- To bake: preheat the oven to 180C/165C fan. Space the cookies out generously on a lined tray and sprinkle with Maldon just before they go in the oven. Check after 10 mins and turn the tray if necessary, but they should take about 15 minutes total and be golden and just about set in the middle.
You can find this recipe and many others inside Irish pastry chef Beth O’Brien’s charity calendar, on sale now for €22. Each month features one 9-recipe test photo and one of Beth’s original perfected recipes to try at home.