Crispy-but-chewy choc-chip cookies recipe

Method

1. Beat the butter and sugars with an electric whisk for 5 mins or until pale and fluffy. Whisk in the egg and 1 tbsp cold water.
2. In a separate bowl, mix the flour, baking powder, bicarbonate of soda and sea salt. Add to the butter mixture and stir until just combined. Stir in the chocolate until just incorporated and there are no white streaks in the dough. Cover, then transfer to the fridge for at least 1 hr or for up to 48 hrs.
3. Preheat the oven to gas 4, 180°C, fan 160°C and line 3 large baking trays with nonstick baking paper. Divide the dough into 14 equal-size balls and transfer to the trays, leaving lots of space between them. Flatten slightly with the heel of your hand to make pucks 5-6cm wide.
4. Bake for 13-15 mins until lightly golden but still a little pale in the centre; they’ll firm up as they cool. Sprinkle with extra sea salt, if you like. Cool on the trays for 5 mins before transferring to a wire rack to cool completely. The cookies will keep for up to 5 days in an airtight container.
5. Replace 125g chocolate with roughly chopped stem ginger and add 1 tbsp ground ginger along with the flour.
6. Melt 155g butter, then bubble for 3-5 mins until foamy and golden; cool completely. Use as per the recipe, adding an extra 1 tbsp water in step 1. Replace half the chocolate with chopped hazelnuts.
7. : Reduce the flour by 25g and add 50g cocoa powder. Increase the sea salt to ¾ tsp and use a mix of chopped white, milk and dark chocolate chunks.

• Tip: Chilling the dough before baking hydrates the flour for a better texture, and helps develop the flavours.

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• Freezing and defrosting guidelines

  In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.