Chocolate Chip Cookies

A recipe by Charlotte Pike

Makes about 30


225g butter

200g light brown soft sugar

150g caster sugar

2 large eggs

1 teaspoon pure vanilla extract

350g plain white flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

Generous pinch of sea salt

150g chocolate chips

100g chopped nuts, such as hazelnuts or pecans


Cream the butter add the sugars together until light and fluffy.  Add in the egg bit by bit, then the vanilla extract.

Mix the dry ingredients together and fold them in.  Lastly, add the chocolate chips and the chopped nuts.

The mixture can be chilled for 30 minutes to firm up, or frozen. Roll the mixture into individual cookies or logs to slice. Chill in the fridge or freeze now. 

Before you are ready to bake the cookies, preheat the oven to 180°C/Gas Mark 4.

Bake for about 8-10 minutes, depending on size from the fridge and add an extra 4-6 minutes for cookies straight out the freezer. Timings will vary depending on your oven, so ensure they are lightly browned and slightly crisp around the edge and soft in the middle.  Cool for a few minutes on the tray and then transfer to wire racks. The cookies should firm up quickly as they cool. Store in an airtight container once cool. They’ll keep at their best for up to 5 days.