Kim's NY Chocolate Chip Cookies

In a large mixing bowl, cream together the butter and both sugars. Stir in the egg and the vanilla essence and beat again until combined. Next, place a sieve over the bowl and sieve in the flour (or flour and cocoa, if making the chocolate-base cookies), bicarbonate of soda, baking powder and salt. Beat together just to bring everything into a dough, then tip in the chocolate chips or chunks and mix well so that they’re distributed evenly.

Roll the cookie dough into eight equal balls and chill them in the fridge for an hour, or 30 minutes in the freezer. To cook, preheat your oven to 200⁰C (180⁰C fan, Gas Mark 6); if your oven runs hot, lower the temperature slightly. Line a large baking tray or two smaller trays with baking paper and place the cookie balls on the tray, spacing them out evenly. Don’t flatten them, as you want to create thick, chunky cookies (and they do flatten out a little once baked). Bake for 12-14 minutes, then leave to cool on their baking tray for at least 30 minutes, before transferring to a rack to cool completely. Can be stored for up to three days, but there’s little likelihood of them lasting that long!

For the ultimate summer treat, why not use your cookies to make ice-cream cookie sandwiches with your favourite Greendale Ice Cream? We like to make white chocolate & sprinkles cookies and pair them with our luxury vanilla ice cream; other ice cream dream-teams include double chocolate-chunk cookies with our Belgian chocolate ice cream; white choc chip cookies with strawberry & cream ice cream; and dark chocolate chunk cookies with Greendale hot honey ice cream.