250gCadburys milk chocolate roughly broken up into chunks
Instructions
Preheat the oven to 200 degrees C (fan). Sieve the flour into a large bowl and mix in the bicarb and salt. Set to one side.
Cube the soft butter and add to your mixer bowl (or add to a standard large bowl if you are mixing by hand). Add both the brown sugar and caster sugar to the butter and cream together.TIP: If using a mixer, start on a low speed and gradually increase to full. Mix on high for 5-10 minutes until creamy and lighter in colour. If mixing by hand use a large wooden spoon and beat for several minutes until light and creamy.
Next, whisk together the whole egg and egg yolk and then slowly add this to your butter mix, with the mixer still on high. Do not rush the addition of the egg. If mixing by hand: add a bit of the egg mixture then stir - continue to add & stir until all the egg is fully combined.
Next add the flour and chocolate to the mixture and use a spatula to fold in well. Make sure all the flour is fully combined with the cookie mixture.
You should now have a nice gooey cookie dough ready for baking. Use your hands to shape the dough into little balls (around 2 - 2.5 cm diameter) and place on a baking tray. Leave plenty of space around each ball as they will spread as they bake. I baked mine in 2 batches to ensure plenty of space.
Place the cookie balls in the oven and bake for 10 minutes or until slightly golden. To ensure a soft baked cookie, remove from the oven just as they start to turn golden brown, the cookie dough may appear undercooked but this will set further during cooling and help to keep the cookies soft.
Once removed from the oven, leave to cool on the tray for 5 minutes before carefully transferring to a wire rack. Cool for a further 20 minutes - then enjoy!!
Video
Notes
Can I freeze these cookies? It's best to freeze these dairy milk cookies before baking. For best results shape the unbaked dough into a cylinder. Wrap with cling film and freeze. When you're ready to bake, remove the frozen cookie dough from the freezer. Unwrap and slice the cylinder into circles around a cm thick. Place the frozen circles onto a baking tray and bake for 20 minutes or until cookies just start to turn golden brown.Recipe tips:
Use soften, room temperature butter, which will combine with the sugar and make it easier to cream together
Use both brown and white sugar to ensure an even golden colour when baking
Do not rush the addition of the eggs as the mixture can split of added too quickly. If you think you may have added to much egg at any point, add a couple of spoonfuls of the dry ingredients mixture before continuing.Â
After forming your cookie dough balls, make sure you space them out well on the tray - they will spread once in the oven.
For a 'soft bake' cookie remove from the oven after around 10 minutes or just as the cookies start to turn golden brown. The cookies may appear underdone at this point but they will harden slightly as they cool. For a harder more crumbly cookie, bake for 12 minutes.
Chocolate chip cookies can mean any kind of chocolate so feel free to use standard chocolate chips or dairy milk chunks. Or go for something completely different like chunks of chocolate orange, fruit and nut chunks, malteasers, broken up matchmakers - whatever takes your fancy.