This is the best chocolate chip cookie recipe I have ever found, it’s from the Hummingbird Bakery cook book.
225g unsalted butter, at room temperature
350g soft light brown sugar
1/2 teaspoon vanilla extract
400gr plain flour
1/2 teaspoon salt
2 1/2 teaspoons bicarbonate of soda
225g dark chocolate, roughly chopped
1. Preheat the over to 170C/325F/Gas 3
2. 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.
3. Add the flour, salt and bicarbonate of soda and mix well until a smooth dough is formed. It will really be a very soft dough, almost a batter. Stir in the chopped chocolate until evenly dispersed.
4. Arrange 6 equal amounts of cookie dough on each prepared baking tray/sheet of grease proof paper. Make sure that the cookies are spaced apart to allow for spreading while baking. These will spread quite a bit, as the dough is quite soft. 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 to set them, before turning them out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.