A properly soft and chewy cookie can be surprisingly tricky to get right. Too little time in the oven and they are too squishy, too long and they are a crisp biscuit instead. I find making these with melted butter and brown sugar means that it’s a lot harder to get them wrong. It’s a surprisingly soft and squishy dough and you may be tempted to add more flour but resist! Also, take them out of the oven when the edges are crisp and crinkled but the centre is still very squishy. They will firm up a lot when they are taken out of the oven and cooled. While a cookie by itself is a glorious thing, when sandwiching a ball of ice-cream they are even better!
Makes around 14 large cookies
250g plain flour
1/4 tsp baking powder
1/4 tsp baking soda
150g salted butter
150g dark brown sugar
170g caster sugar
1 egg yolk plus 1 yolk
1 bag of white chocolate chunks
1 unwaxed lemon
1 – Preheat the oven to 180ºC and line a large baking sheet with greaseproof paper.
2 – In a large mixing bowl, combine the flour, baking powder, baking soda and a pinch of salt and set aside.
3 – Melt the butter in a saucepan over a medium heat. Once completely melted, add the two sugars, egg and zest of the lemon. Beat in until completely combined and emulsified.
3 – Add the flour and mix to form a very soft dough.
4 – Using a tablespoon as a measure, spoon blobs of the dough onto the tray with at least 2 inches between them.
5 – Put a small handful of chocolate chunks on the top of each blob of dough and bake in the oven for around 12-15 minutes. The cookies should be a lot bigger, flat and lightly brown in colour.
6 – Allow the cookies to slightly cool and harden on the baking tray before transferring to a cooling rack.
7 – Repeat this process until all of the cookie dough has gone.