You don't normally find chocolate chip cookies as part of the afternoon tea sweets selection, but Lily makes these for the children's tea. This recipes makes a very soft and chewy cookie.
Makes approximately 12 large cookies. The recipe can easily be doubled if you need more.
Preheat oven to 350 degrees (F).
Microwave butter until just barely melted. It should be almost entirely liquid.
Using stand mixer or electric beater, beat butter with white and brown sugars until creamy. Add vanilla and the egg; beat on low until incorporated, 10 - 15 seconds. (If you beat the egg too long, the cookies will be stiff.)
Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough).
Add the chocolate chips and incorporate with your hands.
Roll the dough into 12 large balls (or 9 for HUGE cookies) and place on a cookie sheet.
Bake for 9 - 11 minutes until the cookies look puffy and dry and just barely golden. (DON'T OVERBAKE: This is essential for keeping the cookies soft. Take them out even if they look like they're not done yet. They'll be pale and puffy.)
Let them cool on the pan for a good 30 minutes or so. They will sink down and turn into a dense, buttery, soft cookie. They will stay soft for several days if kept in an airtight container.
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