For those in other parts of the world, here is my alternate version with UK measures. A “jolly good fellow” to Paula for providing the correct conversions. If you’re looking for the US version, click here.
Perfect Chocolate Chip Cookies by L. Siulagi
- 8 oz/224g unsalted butter
- 7 oz/200g dark brown sugar
- 4 oz/115g granulated sugar
- 2 large eggs
- 1 tbsp vanilla flavouring
- 9 oz/255g self raising flour
- 6 oz/170g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 4 oz/115g hand broken pecans
- 10 oz/285g plain choc chips
Preheat the oven to 190 degrees Celsius (or Gas Mark 5) placing a wire rack in the upper third of the oven. In a large bowl with an electric mixer, mix the butter until it is fluffy, 3-4 minutes. Beat in sugars for an extra 5 minutes. Beat in eggs and vanilla until well mixed. Now put away the mixer (clean the beaters, of course).
In a smaller bowl, mix flours, baking soda and salt together. Fold flour mixture into large bowl with a strong spatula or wooden spoon. Try not to over-stir. Stir in chocolate chips and pecans.
On an ungreased baking sheet, use a big spoon or a 2 oz. measure, to scoop the dough into 12 cookies. Bake on the upper rack for 11-12 minutes or until it the edges are brown and the tops are not glossy. You might want to let the cookies sit on the baking sheet for a minute or two before you place them on a wire rack.
Serve them warm and enjoy with a big glass of milk. You can refrigerate the dough or even make the batter a day ahead because cookie dough always tastes better when baked after one day in the refrigerator.