Gooey Chocolate Chip Cookies

Step 1/8

Preheat the oven to 180C, gas mark 4

Step 2/8

• 20⅞ g butter (soft)
• 16⅔ g light brown sugar
• 20⅞ g caster sugar

• whisk
• bowl

Cream the softened butter and combined sugars with an electric whisk.

Step 3/8

• 37½ g self-raising flour
• ⅛ tsp salt

• sieve

Mix the salt into the flour and sift into the creamed butter. Whisk until the mixture is consistent.

Step 4/8

• 20⅞ g chocolate chips

Add the chocolate chips and mix until evenly distributed. Put the whisk aside and use your hands.

Step 5/8

• ⅛ egg
• ⅛ tsp vanilla extract

• wooden spoon

Beat the egg in a separate bowl and stir in the vanilla extract. Add to the dry ingredients and stir through with a wooden spoon to form a single cookie dough ball.

Step 6/8

• baking sheet
• baking tin

Tear off a chunk of dough, roll into a ball about 2 inches in diameter and flatten between your hands. Place a few on a baking tin covered with ungreased baking paper, spaced enough to allow each to double in size.

Step 7/8

• spatula
• wire rack

Pop in the oven for ten minutes. When they come out, give one a very light poke - the outside will feel baked enough to be crunchy but the gooey inside will collapse as if molten. Leave them to harden for a five minutes then use a spatula to move them to a cooling rack.

Step 8/8

Try a cookie. Put a few more chunks of dough on the baking sheet which should have cooled by now and adjust the time to get the cookies just how you want them.

Enjoy your meal!