Soft Choc Chip Cookies
225g/8oz/1 cup butter, softened
150g/5oz/⅔ cup caster (superfine) sugar
150g/5oz/⅔ cup light muscovado (brown) sugar
2 tbsp golden (corn) syrup
3 medium (US large) eggs
340g/12oz/3¼ cups plain (all-purpose) flour
1 tsp bicarbonate of soda (baking soda)
a pinch of salt
340g/12oz mixed milk and white chocolate, cut into chunks
1 Preheat the oven to 200°C/400°F/Gas 6. Line three baking sheets with parchment paper.
2 Put the butter, both sugars and golden syrup in a bowl and beat for 5 minutes or until pale and fluffy.
3 Beat the eggs, then gradually beat them into the butter mixture, adding 2 tbsp flour. Sift in the remaining flour, the bicarbonate of soda and salt and beat in quickly. Gently fold in the chocolate chunks.
4 Place heaped teaspoonfuls of the mixture on the prepared baking sheets, spacing them well apart. Don’t flatten them – they will spread during cooking.
5 Bake in the oven for 10 minutes or until pale golden brown. Transfer to wire racks and set aside to cool.