Classic Chocolate Chip Cookies

Method: chocolate chip cookies

1. Chop the chocolate: Roughly chop the chocolate and set aside.
2. Toast the pecans: Roughly chop the pecan nuts and toast them in a pan over a medium heat for around 5 minutes. They have a tendency to burn, so be careful. Then set aside to cool.
3. Cream the butter: Cream the butter for about two minutes until light and fluffy.
4. Add the sugars: Then add the golden caster sugar, light brown sugar and muscovado sugar and continue to cream until light and fluffy. This will take about 5 – 8 minutes.
5. Add the eggs: Add the egg and egg yolk and continue to cream until incorporated.
6. Add the dry ingredients: Sift the flour, salt and bicarbonate of soda together and slowly add to the creamed mixture until well incorporated.
7. Fold in the pecans and chocolate: Fold in the pecans and chocolate.
8. Chill the dough: Place in the fridge for at least four hours, for the butter to firm up.
9. Preheat the oven: When ready to bake, preheat the oven to 180˚ Celsius and line a baking sheet with baking paper.
10. Shape the cookies: Roll the dough into ping-pong sized balls and space them well apart, as they do spread when baked.
11. Bake: Bake the cookies for around 8 – 10 minutes, until the edges start to brown and the centre is well risen. Do not overbake or the cookies will not be chewy in the middle.
12. Let rest: Let rest on the tray for a few minutes before removing, as they will still be fairly soft.
13. Finish with salt: Sprinkle with salt flakes and enjoy!