Recipe: The best chocolate chip cookies you’ve ever tried

This is not a hyperbole, I am completely serious. I can almost guarantee these will be the most delicious cookies you’ll have ever tasted.

Really?

Really.

About a decade ago, I was baking these bad boys for my school chums on the regular. But then I lost the recipe and never worked out where it was from (I spent hours mining the internet to no avail). Thankfully, during a recent deep-cleanse of my bedroom, this dirty, crumbled piece of paper fell out of a book – and there it was! My old cookie recipe!

I whipped up a batch yesterday and was very relieved to find they tasted as good as I remembered.

I almost don’t want to share this because once my friends can make these themselves, they have no incentive to hang out with me anymore.

So, selflessly, here it is: the recipe for the world’s best cookies.

The ingredients

(Makes around 18 cookies)

• 300g plain flour
• ¹⁄2 tsp baking powder
• 1 tsp salt
• 120g unsalted butter (melted and cooled slightly)
• 215g light brown muscovado sugar
• 120g granulated white sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 large egg yolk
• 200-300g chocolate chunks* (depending on how chocolate-y you like your cookies)

* You can use whatever chocolate you like: plain, milk, dark, or a combination. I’ve also swapped the chocolate chunks for Mini Eggs and Smarties in the past – they all work a treat!

The method

1. In a large bowl, sift together the flour, baking powder and salt. Set aside. 
2. In a medium bowl, mix together the melted butter, sugars, vanilla extract and eggs. 
3. Add the butter/sugar/egg/vanilla mixture into the large bowl you set aside earlier. Stir until it’s all mixed together (and looks like cookie dough). 
4. Fold in the chocolate chunks. Make sure they’re evenly distributed! 
5. Cover the dough with clingfilm and leave it to chill in your fridge for an hour.
6. Once the hour is up, pre-heat your oven to 190c/170c (fan)/gas mark 5.
7. Mould your cookie dough into slightly flattened balls (imagine you’re doing an ‘ok’ sign – they should be roughly the size of the gap between your fingers) and put onto a greaseproof paper-lined baking tray. I can usually fit five on: one in each corner and one in the middle. 
8. Bake for 10-12 minutes (or until the edges start to look golden). The cookie might look a little underdone but trust me, it’s not. 
9. Let the cookies cool on the tray for a minute before transferring to a wire rack (I like to transfer them with the baking paper still underneath). 
10. Bloody well enjoy that cookie. 

Let me know if you try this recipe, I’d love to know what you think!