This is not a hyperbole, I am completely serious. I can almost guarantee these will be the most delicious cookies you’ll have ever tasted.
About a decade ago, I was baking these bad boys for my school chums on the regular. But then I lost the recipe and never worked out where it was from (I spent hours mining the internet to no avail). Thankfully, during a recent deep-cleanse of my bedroom, this dirty, crumbled piece of paper fell out of a book – and there it was! My old cookie recipe!
I whipped up a batch yesterday and was very relieved to find they tasted as good as I remembered.
I almost don’t want to share this because once my friends can make these themselves, they have no incentive to hang out with me anymore.
So, selflessly, here it is: the recipe for the world’s best cookies.
(Makes around 18 cookies)
- 300g plain flour
- 1⁄2 tsp baking powder
- 1 tsp salt
- 120g unsalted butter (melted and cooled slightly)
- 215g light brown muscovado sugar
- 120g granulated white sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 200-300g chocolate chunks* (depending on how chocolate-y you like your cookies)
* You can use whatever chocolate you like: plain, milk, dark, or a combination. I’ve also swapped the chocolate chunks for Mini Eggs and Smarties in the past – they all work a treat!
- In a large bowl, sift together the flour, baking powder and salt. Set aside.
- In a medium bowl, mix together the melted butter, sugars, vanilla extract and eggs.
- Add the butter/sugar/egg/vanilla mixture into the large bowl you set aside earlier. Stir until it’s all mixed together (and looks like cookie dough).
- Fold in the chocolate chunks. Make sure they’re evenly distributed!
- Cover the dough with clingfilm and leave it to chill in your fridge for an hour.
- Once the hour is up, pre-heat your oven to 190c/170c (fan)/gas mark 5.
- Mould your cookie dough into slightly flattened balls (imagine you’re doing an ‘ok’ sign – they should be roughly the size of the gap between your fingers) and put onto a greaseproof paper-lined baking tray. I can usually fit five on: one in each corner and one in the middle.
- Bake for 10-12 minutes (or until the edges start to look golden). The cookie might look a little underdone but trust me, it’s not.
- Let the cookies cool on the tray for a minute before transferring to a wire rack (I like to transfer them with the baking paper still underneath).
- Bloody well enjoy that cookie.
Let me know if you try this recipe, I’d love to know what you think!