Posted in Sweet Treats

Chocolate Chip Cookies

It’s all about the crunchy edge and soft chewy centre for me with a cookie. Growing up, I used to go to Bluewater shopping centre on the National Express with friends and the highlight would always be that my mum wasn’t there to stop me buying the biggest box of Millies Cookies. I LOVED them. And however many recipes I tried, nothing compared. Until now.

Trust me. These are everything you want in a cookie.

For these I’ve used a mix of white & milk chocolate chunks and all butter fudge chunks from M&S – they’re to die for, and make a great addition to these cookies! You can add in your favourite sweet treats, or even some dried fruits (although I’ll judge anyone who skips on the chocolate)! If you want to make triple chocolate cookies – try substituting 40g of flour for cocoa powder!

These cookies taste better and better the longer the dough has to set – ideally they need overnight in the fridge, but come on, who wants to wait that long for cookies?! I tend to put enough dough for a few cookies in the freezer for half an hour and the rest in the fridge. That way we can have some the day you make the dough, and the rest the next! It also freezes really well so you can roll the dough into the balls and freeze and have cookies whenever you want them!


280g plain flour

1 heaped tsp cornflour

1 tsp bicarbonate of soda

250g sugar (100g granulated sugar + 150g soft brown sugar)

1 egg + 1 yolk

180g butter

1 tsp vanilla extract

250g chocolate chunks (or whatever you prefer!)

Pinch of salt


  1. Start by melting the butter in a bowl and leaving to cool slightly before beating in the sugar and vanilla extract
  2. Then mix in the egg & extra yolk and ensure it’s well combined
  3. Fold in all the dry ingredients along with the chocolate chunks
  4. Then – the hard bit. Leave your cookie dough in the fridge for as long as possible.
  5. When ready to bake – preheat your oven to 175C and line a flat tray with parchment paper. I always do it one batch at a time (6 cookies) just so I can watch them carefully to make sure they don’t overcook.
  6. Roll your dough into balls – I use an ice cream scoop and position them on the tray – DO NOT FLATTEN THEM DOWN and pop them in the oven!
  7. They’ll need anywhere from 8-11 minutes depending on how cold the dough is – I go more on the colour. Take them out when they’ve gone slightly golden on the edges – you want them to to look undercooked in the middle. Then leave them to cool on the tray before taking them off.

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