225 g unsalted butter, at room temperature
350 g soft light brown sugar
½ teaspoon vanilla extract
400 g plain flour
½ teaspoon salt
2½ teaspoons bicarbonate of soda
225 g dark chocolate, roughly chopped
4 baking trays, lined with greaseproof paper
Preheat the oven to 170°C (325°F) Gas 3.
Put the butter and sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and cream until light and fluffy. Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition.
Turn the mixer down to slow speed and beat in the vanilla extract Add the flour, salt and bicarbonate of soda and mix well until a smooth dough is formed. Stir in the chopped chocolate until evenly dispersed. Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking. Bake in the preheated oven for about 10 minutes, or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.
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