The Marks and Spencer chocolate chip cookie is an institution. Its properties are what sets it apart from the ordinary, dry, floury, brittle, supermarket shelf, pre packed cookies........ The good quality chocolate..... the chewiness..... the way in which they break apart (not crumble)....... and then dissolve in your mouth make them the things of legend and so the recipe is as shield, guarded and protected as the crown jewels.... But the recipe below is a very, very close match.
Also worth mentioning is their buttery taste and also key in their creation is NOTTTTTT to overcook them, let them set and harden (although they never really harden) out of the oven. This is a cardinal cookie rule.
So without further ado.............
You'll need.....
220g light brown sugar
110g caster sugar
225g self raising flour75g plain flour185g melted butter - I used Kerry Gold1 egg lightly beaten1 egg yolk lightly beaten2 teaspoons vanilla extract100g dark eating chocolate chopped up roughly100g milk eating chocolate chopped up roughly - I used Cadbury Dairy Milk
Preheat oven to 180 degrees
Mix sugars and sifted flours in a large bowl
Add combined butter, egg, egg yolk, and vanilla; mix to a soft dough, stir in chocolate
Roll into balls and place them 2 inches apart on a lined baking tray. This 2 inch thing is super important
Bake for 10 to 12 mins..... and leave to cool out of the oven and serve with milk, store them in an airtight container.
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