Chocolate chip cookie recipe mary berry
Chocolate chip cookie recipe mary berry is a classic and popular cookie recipe that yields deliciously crispy-on-the-outside, soft-on-the-inside cookies filled with chunks of gooey chocolate. With simple ingredients like butter, sugar, flour, eggs, and chocolate chips, these cookies are easy to make and perfect for any occasion. Mary’s recipe includes an extra step of chilling the dough before baking, which helps the flavors meld together and results in a richer, more satisfying cookie. This recipe is a guaranteed crowd-pleaser and will quickly become a family favorite.
Why people also love Chocolate chip cookie recipe mary berry
People love Mary Berry’s chocolate chip cookie recipe for its simplicity, reliability and delicious taste. The cookies have a perfect balance of crispy edges and a soft, chewy center, with chunks of chocolate scattered throughout. The recipe uses simple ingredients that most people already have on hand, making it easy to whip up a batch any time. Additionally, Mary Berry’s detailed instructions and tips make the recipe foolproof, even for novice bakers. Overall, this classic recipe is loved for its comforting, homely taste and the memories it evokes of childhood treats and family gatherings.
Ingredients:
- 225g butter, softened
- 115g caster sugar
- 115g light muscovado sugar
- 2 large eggs
- 1 tsp vanilla extract
- 300g self-raising flour
- 1/2 tsp bicarbonate of soda
- Pinch of salt
- 200g dark chocolate chips or chopped chocolate
Instructions:
- Preheat the oven to 180°C/Fan 160°C/Gas 4 and line a baking tray with parchment paper.
- After this,In a large bowl, cream together the butter and both sugars until light and fluffy.
- Beat in the eggs, one at a time, then add the vanilla extract.
- Sift in the flour, bicarbonate of soda, and salt, and mix until well combined. Stir in the chocolate chips.
- Chill the dough for at least 30 minutes (or up to overnight) in the refrigerator to help it firm up.
- Use a cookie scoop or spoon to form balls of dough and place them on the lined baking tray, leaving some space between each one.
- Bake for 12-15 minutes, or until lightly golden brown.
- Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Quick Facts
- Prep Time: 15 minutes
- Chill Time: At least 30 minutes (or up to overnight)
- Cook Time: 12-15 minutes
- Total Time: 1 hour (including chill time)
- Difficulty: Easy
- Yield: About 20 cookies
Servings Suggestions: These cookies are perfect for serving as a snack or dessert, and can be enjoyed on their own or with a glass of milk. They also make a great addition to lunchboxes or as a sweet treat for special occasions.
Expert Tips & Tricks:
- Refrigerate the dough before baking to stop the cookies from spreading too much.
- Use room temperature butter for best results.
- Don’t overmix the batter once the flour has been added, as this can toughen the cookies.
- For an extra burst of flavor, try adding a teaspoon of cinnamon or a pinch of nutmeg to the batter.
Nutrition Information:
Each cookie (assuming 20 cookies per batch) contains approximately:
- 200 calories
- 11g fat
- 7g saturated fat
- 23g carbohydrates
- 2g protein
- 1g fiber
- 16g sugar
Presentation: These cookies look fantastic when presented on a plate or platter for sharing. They also make a great gift, so consider packaging them up in a cute box or bag tied with a ribbon for a thoughtful homemade treat. You could even add a personalized touch by attaching a little recipe card with Mary Berry’s recipe so that your friends and family can enjoy making them at home too!
Variations and substitutions for Chocolate chip cookie recipe mary berry:
- Chocolate Chip and Pecan Cookies: Add 75g chopped pecans to the dough for a crunchy twist on the classic recipe.
- Peanut Butter Chocolate Chip Cookies: Replace 50g of the butter with smooth peanut butter and use milk chocolate chips instead of dark chocolate.
- White Chocolate and Raspberry Cookies: Swap out the dark chocolate chips for white chocolate chips and add 50g freeze-dried raspberries to the dough for a fruity twist.
- Gluten-Free Chocolate Chip Cookies: Substitute the self-raising flour for gluten-free self-raising flour and make sure your chocolate chips are gluten-free too.
- Vegan Chocolate Chip Cookies: Use vegan margarine instead of butter and replace the eggs with 1/4 cup unsweetened applesauce.
- Oatmeal Chocolate Chip Cookies: Add 50g rolled oats to the dough for a heartier texture and added fiber.
- M&M Chocolate Chip Cookies: Replace the dark chocolate chips with M&Ms candies for a colorful twist on the classic recipe.
- Butterscotch Chocolate Chip Cookies: Swap out the dark chocolate chips for butterscotch chips for a rich, buttery flavor.
- Almond Chocolate Chip Cookies: Add 50g chopped almonds to the dough for a crunchy texture and nutty flavor.
- Reduced-Sugar Chocolate Chip Cookies: Cut down on the sugar in the recipe by using 100g caster sugar and 75g light muscovado sugar instead of equal amounts of both sugars. You can also use sugar substitutes like stevia or erythritol to reduce calorie intake.
Recommendations and notices:
- Use quality ingredients: Since this recipe only calls for a few ingredients, it is important to use high-quality ones to ensure the best flavor. Use good quality butter, chocolate chips, and vanilla extract for optimal results.
- Chill the dough: As mentioned earlier, chilling the dough for at least 30 minutes before baking helps the flavors meld together and creates a richer taste. It also keeps the cookies from spreading too much while baking.
- Keep an eye on them while they bake: Bake these cookies until they’re lightly golden brown around the edges but still a little soft in the center. Don’t over-bake them as they will continue to cook a bit more once they’re out of the oven.
- Store them properly: These cookies can be stored in an airtight container at room temperature for up to 5 days. You can freeze them for up to 3 months and thaw them at room temperature before serving.
- Customize the recipe: As you have seen earlier, there are many variations and substitutions you can make to this recipe to suit your preferences or dietary restrictions.
- Pay attention to the nutritional information: These cookies are a treat and should be enjoyed in moderation. If you’re watching your calorie intake or trying to stick to a specific diet, make sure to keep an eye on the nutrition information and adjust your portion sizes accordingly.
- Have fun and enjoy! Baking is all about having fun and sharing delicious treats with loved ones. So don’t stress too much and remember to enjoy the process as well as the end result.
FAQ for Chocolate chip cookie recipe mary berry
You can use salted butter in this recipe, but be aware that the cookies may turn out slightly saltier than if you had used unsalted butter. If you’re using salted butter, skip the extra salt in the recipe.
Yes! Feel free to use your favorite type of chocolate chips or chunks in this recipe. Milk chocolate chips will create a sweeter, more mellow flavor than dark chocolate.
Chilling the dough allows the flavors to meld together, and it also helps prevent the cookies from spreading too much during baking. This creates a thicker, chewier cookie with a richer taste.
Yes, you can easily freeze the cookie dough for up to three months. Simply roll the dough into balls as directed in the recipe, then place them on a baking sheet and freeze until firm. Once frozen, transfer the dough balls to a resealable plastic bag or container and store in the freezer until ready to bake. When you’re ready to bake the cookies, let them thaw for a few minutes before placing them on a baking sheet and baking as directed in the recipe.
If your cookies turned out flat, it could be because the dough wasn’t chilled for long enough or because there was too much butter or sugar in the recipe. Make sure to follow the recipe instructions carefully, and don’t forget to chill the dough for at least 30 minutes before baking. Additionally, make sure your butter is at room temperature (not too soft or melted) and that you’re measuring your ingredients accurately.
The cookies are done when they’re lightly golden brown around the edges but still a little soft in the center. They may look slightly undercooked when you take them out of the oven, but they will continue to cook a bit more as they cool. Allow the cookies to cool on the baking sheet for a few minutes, then move them to a wire rack to cool completely.
Yes! This recipe can be easily doubled if you want to make more cookies. Just make sure to use a large enough mixing bowl and baking sheet(s), and adjust the baking time accordingly.
Conclusion
Mary Berry’s chocolate chip cookie recipe is an easy and delicious classic that is perfect for any occasion. The combination of buttery, chewy dough and gooey chocolate chips make for a satisfying treat that is sure to please everyone. By following Mary’s recipe and tips, you can create perfectly baked cookies with a crispy exterior and a soft center every time. Make sure to chill the dough before baking to allow the flavors to meld together and create a richer taste. These cookies are perfect for sharing with family and friends, or for enjoying on your own as a comforting treat.
