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: 12 minutes
- 110 g (4 oz) butter (½ cup, or 1 stick)
- 85 g (3 oz) light muscovado sugar/soft light brown sugar (⅓ cup)
- 100 g (3½ oz) granulated sugar (½ cup)
- 1 egg, large (U.K.)/extra large (N.A.), beaten
- ¼ tsp salt
- 1½ tsp vanilla extract
- 250 g (9 oz) plain flour/all-purpose flour (2 cups)
- ½ tsp bicarbonate of soda/baking soda
- 140 g (5 oz) milk chocolate chips
- You will also need 2 large baking trays lined with parchment paper
- Preheat the oven to 180°C/350°F/gas 4.
- Put the butter in a small pan over a low heat until just melted.
- Pour the butter into a large mixing bowl and leave for about 5 minutes to cool.
- Using a wooden spoon, beat the sugars, egg, salt, and vanilla extract into the melted butter until the mixture is smooth.
- Next, sift the flour and soda into the bowl and stir into the mixture to form a firm dough.
- Then mix in the chocolate chips until evenly distributed.
- Now 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.
- Then bake for about 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.