Chocolate Chip Cookies

This is the first recipe I started baking, well more or less I think I started with a slightly different cookie recipe which I wasn't as happy with. These cookies come out soft and delicious, and are still delicious (if a bit harder) even after a few days, though they're definitely better fresh.

Time	45 mins and a day
Source	BBC Food - Perfect chocolate chip cookies

Ingredients

• 250g plain flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• ½ tsp salt
• 110g unsalted butter
• 110g light brown sugar
• 110g caster sugar
• 1 large egg
• ½ tsp vanilla extract
• 250g chocolate

Recipe

1. To make the cookie dough, whisk together the flour, baking powder, bicarbonate of soda and salt in a large bowl. Place the butter and sugars in a separate large bowl and, using an electric hand-held mixer, beat together for about 4–5 minutes until light. Add the egg, beating until fully combined, then briefly mix in the vanilla.

2. Add the flour mixture and mix just until a dough is formed. Add the chocolate and mix until evenly distributed.

3. Chill the dough for 24–48 hours before baking. This process helps the flour to hydrate and makes for a better tasting cookie that is more likely to caramelise as it bakes. You can skip this process but the dough will still need refrigerating for a few hours so that it can be rolled into balls and will bake without spreading too much.

4. Preheat the oven to 180C/160C Fan/Gas 4 and line two baking trays with baking paper. Use your hands or an ice cream scoop to form balls of dough (about 60–70g/2¼–2½oz per cookie). Sprinkle with a little sea salt and place onto the prepared baking trays, leaving 2.5–5cm/1–2in between each cookie.

5. Bake, in batches of six, for about 16–18 minutes or until golden around the edges but still slightly pale in the middle. Leave to cool for a few minutes before transferring to a wire rack to cool completely. Serve immediately or keep in a sealed container for up to 4 days.