Chocolate Chip Cookies – Video Recipe

I’m going to show you how to make cookies today. Chocolate chip ones. They’re great. The secret is to slightly undercook them so that when they come out of the oven, they end up being bendy and chewy, which is how I think a cookie should be.

General all-purpose flour goes into a bowl with a pinch of salt and some bicarb of soda. Just give that a little bit of a stir so it is evenly combined. And we’ll come back to that a little bit later. That goes in at the very end. What we are now going to do is mix the butter and the sugar. So the butter goes in like that. I’m going to put the vanilla extract in. Caster sugar goes in, and the brown sugar also goes in and then I’m just going to give it a good old mix. I’m just going to put two eggs in. This is going to loosen up the butter and sugar mixture. Everyone can see that. For the moment, that is looking great, but I’m going to add most of the flour mixture in. Not all of it because we might not need it. Chocolate can go in, and that’s really all there is to it.

So that’s what it looks like. I’m going to roll this into bit of a sausage. Right, there we go. I’m going to stick that on the tray, pop into the fridge, and then we are going to bake it off once we cut it into little disks. That actually has only been in for about half an hour. So I’m just going to unravel it. If you get half, so they go like that. And the idea is that if they are roughly the same size that they will, in all hope, going cook in exactly the same time. So I would say exactly 160 degrees in the oven, and then we will plate up. Now those are, I think, slightly underdone as you can see. There is like a little bend in them. But if you just leave them for five minutes tops, they will carry on cooking a little bit. But they will just be lovely and chewy. That’s how you should make a chocolate chip cookie. So go off and bake them.

I hope you enjoyed that little bake off. Next week I’m going to show you how to do a very lovely, contemporary looking aubergine dish.