Chocolate Chip Cookies – Slam dunk

Chocolate Chip Cookies

I'm not the greatest fan of biscuits. There, I've said it. I just can't be bothered buying them, and as I'm not a massive tea or coffee drinker I never seem to have an occasion to dunk my custard cream. And without tea or coffee, it just seems wrong munching my way through a pack – they're a bit dry and, well, just too biscuity for my rather refined palate, and is probably the sort of thing that overweight single women with cats might do. While watching Emmerdale. And don't get me started on those huge tins you see at Christmas, with their fit-inducing colours and never-ending supply of sickly pink wafers.
However, there is one exception to this apathy to biscuits, and that's the good ol' chocolate chip cookie. They're just another biscuit-eating experience altogether – doughy, softer and I don't keep on finding crumbs on my cashmere jumper hours later. Easy to make with the kids and a real hit at The Albion Tavern, here's a recipe for Chocolate Chip Cookies (although they call them Chunk Cookies) from The Great British Bake Off. Makes 24.

Ingredients:
125g unsalted butter, softened
50g caster sugar
50g light brown muscovado sugar
1 large free-range egg, at room temperature
1/2 tsp vanilla extract
150g plain flour
good pinch of salt
1/2 tsp baking powder
50g pecan nuts, finely chopped
100g good-quality dark chocolate chips, at least 70% cocoa solids
icing sugar, for dusting

Method:
1. Preheat the oven to 190C/375F/gas 5. Put the soft butter in a bowl and beat with an electric mixer until creamy. Add the sugars and beat well until fluffy. Lightly beat the egg with the vanilla and gradually beat into the mixture.
2. Sift the flour, salt and baking powder into the bowl and mix well with a wooden spoon. Add nuts and chocolate and work in until combined.
3. Put heaped teaspoons of the dough onto greased baking trays, spacing well apart to allow for spreading (do in batches if necessary). Bake for 8-10 minutes or until the biscuits are lightly golden with darker brown edges. Rotate the trays half-way through baking to ensure even cooking.
4. Remove from the over and leave to cool slightly and firm up before transferring to a wire rack. Allow to cool completely, then dust with icing sugar. Store in an air-tight container.