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soft chocolate chip cookies with vanilla ice cream
bakingchocolateChocolate chip cookiesice cream

soft chocolate chip cookies with vanilla ice cream

Golden at the edges, soft in the middle and filled with pockets of melted chocolate. These chocolate chip cookies are lovely on their own, but a scoop of vanilla ice cream and a sprinkle of sea salt turn them into something worth lingering over. Make the dough ahead, then bake when you’re ready for a little sweetness.

makes Approximately 16 cookies
prep time 20 minutes
chilling time At least 4 hours, preferably overnight
cook time 12–15 minutes per batch
resting time 5 minutes

ingredients

For the cookies

  • 115g unsalted butter, softened
  • 50g caster sugar
  • 125g brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 190g plain flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 200g chocolate chips
  • 150g dark chocolate (70% cocoa), roughly chopped

To serve

  • Vanilla ice cream
  • Sea salt flakes
Ingredients

method

Notes

  • For soft centres: Avoid overbaking. The cookies will continue to set as they rest on the warm tray.
  • Make ahead: Keep the covered dough in the fridge for up to 2 days before baking.
  • To store: Allow baked cookies to cool completely, then store in an airtight container at room temperature for up to 3 days. Store separately from the ice cream.
  • To freeze: Freeze individual portions of cookie dough on a lined tray, then transfer to an airtight container and freeze for up to 3 months. Bake from frozen, allowing a few extra minutes and checking for golden edges and soft centres.

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