Mary Berry Chocolate Cookies

Dive into the world of baking with Mary Berry's Chocolate Chip Cookies, a simple yet delightful recipe guaranteed to please any crowd. This classic treat, known for its slightly chewy texture and rich chocolate chips, comes from the esteemed Mary Berry, a renowned figure in the baking world, particularly known for her contributions to British cuisine and her role as a judge on "The Great British Bake Off."

Ingredients for the Chocolate Chip Cookies

To recreate Mary Berry's famous cookies, you'll need the following ingredients:

• Butter: 100g, softened to ensure easy mixing.
• Sugars: A mix of 75g caster sugar and 50g light muscovado sugar for the perfect balance of sweetness and depth.
• Vanilla Extract: Just ½ tsp to add that classic flavor.
• Egg: 1 large, beaten, to bind the ingredients together.
• Self-raising Flour: 150g, which includes a raising agent for the cookies to have the right texture.
• Chocolate Chips: 100g, to be folded into the dough, offering those delightful chocolatey bites.

Preparation Instructions for the Chocolate Chip Cookies

1. Starting Off: Begin by preheating your oven to the ideal temperature and preparing your baking trays with parchment paper for a non-stick surface.
2. Creaming Process: The first step involves creaming the softened butter with both types of sugar until the mixture is light and fluffy, which introduces air and ensures a soft texture.
3. Adding Wet Ingredients: Gradually mix in the beaten egg and vanilla extract to the creamed butter and sugar, ensuring each addition is well incorporated.
4. Combining Dry Ingredients: Sift in the self-raising flour to avoid lumps and ensure an even distribution, then gently fold it into the mixture.
5. Chocolate Chips: The final step before baking is to stir in the chocolate chips, distributing them evenly throughout the dough.
6. Shaping and Baking: Drop heaped spoonfuls of the dough onto your prepared baking sheets, spaced apart to allow for spreading. Bake until golden yet still slightly soft in the center for that perfect chewy texture.
7. Cooling: Allow the cookies to cool slightly on the trays before transferring them to a wire rack to cool completely.

Storage and Reheating

Mary Berry's Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to a week. If you prefer them warm, a quick heat in the microwave or oven will bring back that freshly baked feel.

Nutritional Information

Each cookie is a treat that comes with its own set of nutritional values, providing energy, fats, carbohydrates, and proteins, making it an indulgent snack to enjoy with a cup of tea or as a dessert.

FAQ about the Chocolate Chip Cookies

Can I use plain flour instead of self-raising flour? Yes, you can substitute plain flour with added baking powder and a pinch of salt to mimic the self-raising flour's effects.

How can I ensure my cookies are chewy? The key to chewy cookies lies in the creaming of butter and sugars, the careful addition of egg and vanilla, not overmixing the dough, and keeping a close eye on the baking time to avoid overbaking.

For those looking to try their hand at this beloved recipe, Mary Berry's Chocolate Chip Cookies promise a delightful baking experience with delicious results that are sure to bring warmth and joy to any kitchen.

Original recipe by Mary Berry from "Simple Cakes".

For more detailed instructions and additional tips, you can explore the sources of this recipe at The Happy Foodie​​, British Recipes Book​​, and Rachel's Recipe Pantry​​.