Chocolate Chip Cookies

Ingredients

• 1 stick (115 g) salted butter, at room temperature
• 1/2 cup packed plus 1 tablespoon (110 g) muscovado sugar
• 1/2 cup (100 g) granulated sugar
• 1/2 vanilla bean, seeds scraped
• 1 egg, at room temperature
• 1 2/3 cups (200 g) all-purpose (plain) flour
• 1/2 teaspoon baking soda (bicarbonate of soda)
• 1/2 teaspoon kosher (flaky) salt
• 2/3 cup (150 g) dark chocolate chips

Instructions

1. 1

   In a stand mixer fitted with the whisk attachment, cream the butter and both sugars. Mix in the vanilla seeds and egg.

2. 2

   In another bowl, whisk together the flour, baking soda (bicarbonate of soda), and salt.

3. 3

   Gradually add the flour mixture to the butter until well incorporated. By hand, fold in the chocolate chips. Let rest in the fridge for at least 30 minutes.

4. 4

   Preheat the oven to 350°F (180°C/Gas Mark 4). Line two baking sheets with parchment (baking) paper. Portion the dough into 30 balls of about 1 ounce (25 g) each and arrange on the lined baking sheets, about 2 inches (5 cm) apart. (Alternatively, the raw dough balls can be stored in an airtight container and frozen for up to 1 month.) Bake until the edges become slightly toasted—the cookies will flatten out, but the centers still seem slightly raw—about 8 minutes. Remove from the baking sheet and let cool on a wire rack.

5. 5

   These cookies are best eaten as soon as possible but can be kept in an airtight container for up to 2 days.