Ingredients
Method
- Whisk melted butter, brown sugar, and caster sugar together until combined and slightly thickened. Add eggs one at a time, whisking well. Add vanilla. Whisk for 1 minute until slightly pale.
- Sift in flour, bicarbonate of soda, and salt. Fold until just combined.
- Fold in chocolate chips until evenly distributed.
- Cover with cling film and refrigerate for at least 30 minutes.
- Preheat oven to 190°C / 170°C fan / Gas 5. Line baking trays with parchment.
- Scoop dough into balls of about 50g each. Place on trays leaving 5cm between each. Do not flatten. Sprinkle with flaky sea salt if using.
- Bake one tray at a time on the middle shelf for 10–12 minutes until edges are golden but centres still look slightly underdone.
- Cool on the tray for 10 minutes before transferring to a wire rack.
Notes
Rest the dough in the fridge for at least 30 minutes — overnight gives even better flavour.
Take cookies out when the centres still look slightly underdone — they firm up as they cool.
Use a mix of milk and dark chocolate for the best flavour balance.
Sprinkle with flaky sea salt before baking — it makes a remarkable difference.
Freeze raw dough balls for up to 3 months and bake from frozen whenever you want fresh cookies.
