Chocolate chip cookies

Every child will love these classic vanilla-flavoured cookies.  Ive used white chocolate here, but you could replace it with dark or milk chocolate.  They will keep for a week in an airtight tin if you can resist them that long.

This recipe comes from the chocolate section in my book National Trust Simply Baking see Books page.  I tend to cook with Valrhona chocolate.

Makes about 25 cookies

100g/3 oz white chocolate

115g/4oz butter, softened

85g/3oz caster sugar

55g/2oz light muscovado sugar

teaspoon vanilla extract

1 large egg, beaten

140g/5oz self-raising flour


1 Preheat the oven to fan 190C/gas 6.  Lightly grease three baking sheets and arrange your oven shelves so that you can easily slip in the three baking sheets at the same time.

2  Cut the chocolate into 5mm/1/4 in chunks.  In a food processor or food mixer, beat the butter, caster sugar and muscovado sugar together until pale and fluffy.  Beat in the vanilla and gradually beat in the egg.  If using a food processor, scrape the mixture into a mixing bowl. Using a wooden spoon, stir in the flour, followed by the chocolate. 

3  Spoon dessertspoonfuls of the mixture on to the baking trays, leaving plenty of space between each cookie - they spread out as they cook.

4  Bake for 8-10 minutes or until pale gold.  You dont want them to over-cook and darken, as they will be too hard when you eat them.  Leave to cool slightly on their baking trays for 5-10 minutes.  Then use a palette knife to transfer them to a wire rack. They should be slightly chewy. 


Sybil KapoorCook NowRead NowBooksLucky DipGet In Touch

© Sybil Kapoor. All rights reserved.
Website design by ph9
 photography Karen Thomas 2012