Best Chocolate Chip Cookies


I’ve long been in search of the perfect cookie. Shop bought cookies, seem to have something magical about them, the crunch, the soft centre, the flavours, mine always seem to end up as biscuits. I succeeded with Ed Kimber’s Cookies with added glucose, but yearned for a recipe more me, more like Ben’s cookies!


Finally, after many tasty but not perfect attempts, I seem to have got there, these are my very best cookies, perfect for dipping into milk, hot or cold. Great for playing with flavours and combinations. It requires a little prior planning as the simple mixture needs to rest overnight for optimum gooeyness, but you could double this recipe and freeze half for another time. They are not as enormous as those high street cookies, but it’s a good excuse to eat 3 in my book.


Total Time: 45 minutes

Number of servings: 20

See Detailed Nutrition Info on


  • 110g salted butter, softened
  • 125g light soft brown sugar
  • 1 egg
  • 1tsp vanilla extract
  • 175g plain flour
  • 200g dark chocolate chips


  1. Cream together the butter and sugar until it gets paler and fluffy. Add the egg and vanilla, mix again. Sift in the flour and mix to combine before folding in the chocolate chips.
  2. Wrap the dough in cling film and put in the fridge overnight.
  3. Line 2 large baking trays or use non-stick. Now, this seems silly but it's worth it, weigh out 30g lumps of dough, don't worry it its 1-2g either way. You should end up with 20 lumps which you should roll into a ball, place on a tray and squish down slightly with your hand, just to flatten the top out.
  4. You'll want to serve them warm, so about 45 mins before eating, pop the oven on at 190'c and put them in the freezer for 30 minutes.
  5. Bake your cookies for 10-12 minutes until slightly golden and you can see those chocolate chips that poke out, glistening with meltiness.
  6. Use a palette knife, spatula or large knife if you have neither to move the cookies straight to a cooling rack. When cool enough to pick up, eat, devour and dunk.
  7. If, for some freakish reason there are any left, you can rewarm them in a 150'c oven for 3-5 minutes to bring back their softness.


Honestly though, I didn’t eat all twenty chocolate chip cookies, I boxed some up and shared them with my colleagues.


I also made chocolate and ginger by using a mixture of chocolate chips and chopped crystallised ginger. Switching the vanilla for a tsp ginger in the mix.



I’ll be trying more flavours soon, let me know if you have a play with the recipe.


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