These are our favourite biscuits of the moment. They are delicate, crisp on the outside, soft and squidgy in the middle and melt-in your mouth chocolate chip cookies which never hang around for long. They only take about 15 minutes to make and 12 minutes to bake, we're sure there is no betta way to spend half an hour.
• 225g (8oz) unsalted butter, very soft
• 125g (4oz) caster sugar
• 150g (5oz) light muscovado sugar
• 1½ tbsp golden syrup
• 1tsp vanilla extract
• 2 large eggs, beaten
• 375g (13oz) plain flour
• 1tsp bicarbonate of soda
• 350g (12oz) milk chocolate, cut into large chunks
1. Preheat oven to 200°C (180°C fan) mark 6. Line three baking sheets with baking parchment.
2. Beat together the butter, sugars, golden syrup and vanilla extract with an electric hand beater or freestanding mixer until pale and fluffy - this should take about 5min.
3. Gradually beat in the eggs, adding 2tbsp of the flour if the mixture looks as if it's about to curdle. Sift in the flour, bicarbonate of soda and ¼tsp salt all at once and beat in quickly for a few seconds. Using a large spoon, mix in the milk chocolate chunks.
4. Spoon heaped teaspoonfuls of the mixture on to the baking sheets, spacing them well apart. Don't press the mixture down - the mounds will spread during baking. Bake for 10min until pale and golden for a chewy biscuit or 12min for a crisper version. Cool on wire racks.
With thanks to The Good Housekeeping Cookery team for bringing us this recipe, we really can't thank you enough, they are the best cookies we've ever baked and tasted!
Image credit: Good Housekeeping