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.