That title is a bit misleading because in my opinion my mum has the best chocolate chip cookie recipe. However my mum keeps all recipes in her head and not on paper and if you want one of her recipes she will dictate it to you and you have to quickly input it into your phone or grab a piece of paper.
Regretfully when I was at home last I was too busy enjoying her endless batches of cookies and thinking how great my mum is that I forgot to ask for a dictation. So back here in Buenos Aires I turned to Nigella and her book “Kitchen” which I have in my kitchen and I found an almost equally good recipe.
One of the issues that I sometimes face with baking cookies is that they spread and join up and I am left with one giant baking tray sized cookie. That is just fine by me some of the time but this time I wanted to have individual ones to share and I wanted them in a circle shape not a tray shape.
This is where Nigella comes in with her top tip to keep the ingredients and the batter cold at all times. It is simple and really works and between batches I kept the batter in the fridge. Here is the precious recipe:
125g brown sugar
100g caster sugar
2 teaspoons of vanilla extract
1 egg, fridge cold
1 egg yolk, fridge cold
300g of self raising flour (nb. original recipe says 300g of plain flour and 1/2 teaspoon of bicarb)
1 packet of chocolate chips (250g)
Preheat the oven to 170 degrees Celsius and line the baking tray with parchment.
Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over and beat together.
Beat in the vanilla, the cold egg and the egg yolk until the mixture is light and creamy then slowly mix in the flour until just blended, then fold in the choc chips. Don’t over- mix here.
Scoop your dough into balls, Nigella suggests using an ice- cream scoop or a quarter cup measure but I just used a spoon and rolled them in my hands. Space them apart on the baking sheet so that they don’t run into each other. As you will need to make them in batches, keep the dough in the fridge between batches.
Bake for 15 minutes or until they look done then cool on the baking sheet for 5 minutes before transferring to a wire rack.
Then make tea and eat them!