This is my favorite cookie recipe to give out -
I've tried to make UK conversions ( but I'm not very good at it!)
Anyway, these cookies are big and chewy - that's because of the brown sugar. You can also add pecans or walnuts if you'd like.
My favorite chocolate chip cookies
1 stick (115g) butter, room temperature
½ c. (90g) packed dark brown sugar
½ c. (112g) white sugar
2 Tbsp. (30 mL or 1 oz.) milk
2 tsp. (10 mL) vanilla extract (essence)
1 c. (115g) flour
1/2 c. (57g) (**see note) cake flour
1/2 tsp. (2.5 mL)baking powder
1/4 tsp. (1.75 mL) salt
1 c. (150 g.)semisweet chocolate chips
Preheat to 350f (177 c.) Cream butter & both sugars; add egg, milk & vanilla, mix. In a separate bowl, mix both flours, baking powder & salt. Add the dry ingredients 1/3 at a time to butter mixture, mixing well after each addition. Stir in the chocolate chips. Using a size 40 spring-loaded cookie scoop (eqivalent to 1-1/2 Tbsp. ), scoop level measures of dough onto greased cookie sheet, spacing each 2" apart. Bake till browned & firm to the touch, about 12-15 min. They will be a bit firm to the touch, and the edges & bottom will be golden, not brown. Transfer to foil & cool.
**Weight is a problem, as cake flour weighs less than AP flour. So, whatever size vessel the regular, all-purpose flour fits into, you'll need exactly one half of that size for the cake flour)