Crisp edge and a squishy centre, dotted with good chocolate – the ultimate cookies from the queen of baking
At Violet, we use an ice-cream scoop to portion the cookies perfectly, but at home you can use two dessert spoons.
Makes 16 large cookies
unsalted butter 250g, softened
light brown sugar 200g
caster sugar 100g
vanilla ½ tsp
egg yolks 3
plain flour 325g
fine sea salt 1¼ tsp
bicarbonate of soda ¾ tsp
dark chocolate chips 250g, or broken-up bar of your favourite chocolate
from Lifestyle | The Guardian https://ift.tt/2GkhnKD