The first chocolate chip cookies were baked by Ruth Graves Wakefield in Massachusetts in 1930. These ones use milk chocolate chunks and are crisp on the outside but still slightly soft in the middle – they don’t stay around for long!
Milk Chocolate Chip Cookies
- Preparation time: 20 minutes
- Standing time: 5 minutes
- Cooking time: 10–12 minutes
- 110 g (4 oz) butter
- 100 g (3½ oz) light muscovado sugar/soft light brown sugar
- 85 g (3 oz) granulated sugar
- 1 egg, large (U.K.)/extra large (N.A.)
- ¼ tsp salt
- 1½ tsp vanilla extract
- 250 g (9 oz) plain flour/cake and pastry flour
- ½ tsp bicarbonate of soda/baking soda
- 140 g (5 oz) milk chocolate
- 2 large baking trays lined with parchment paper
- Preheat the oven to 180°C/350°F/gas mark 4.
- Put the butter in a pan over a low heat until just melted. Set aside and leave to cool for 5 minutes.
- Pour the butter into a large mixing bowl and, using a wooden spoon, beat in the sugars, egg, salt and vanilla extract until the mixture is smooth.
- Next, sift the flour and bicarbonate of soda/baking soda and stir into the mixture to form a firm dough.
- Then cut the milk chocolate into small chunks and mix into the dough until evenly distributed.
- Spoon equal amounts of dough, evenly spaced, onto the baking sheets to make 24 cookies. Give them space to spread during baking. Flatten the mounds of dough a little and then bake for 10–12 minutes. The edges should just begin to turn golden but the middles will still be soft. Leave to cool on the trays for 10 minutes before removing to a wire rack to cool completely.