Irresistible Mary Berry Chocolate Chip Cookies Recipe

Hello, dear bakers! Today, I want to share with you the great Mary Berry delicious cookie recipe. If you’re a fan of sweet treats and the comforting aroma of freshly baked cookies, you’re in for a real treat.  These cookies are all about the perfect mix of buttery goodness and luscious chocolate chips. In this recipe, we’ll walk you through creating these delightful cookies that are bound to please your palate. So, put on your apron and let’s dive into the delectable world of Mary Berry’s Chocolate Chip Cookies!

Mary Berry Chocolate Chip Cookies Recipe

These chocolate chip cookies are crispy around the edges and gooey in the middle – everything a perfect cookie should be. The smooth sweetness of caster sugar, deep notes of muscovado, and rich depth of chocolate chips make every bite exquisite. This recipe takes 15 minutes to prepare and 10-12 minutes to bake. You’ll have 24 delicious cookies to eat.

Ingredients:

• 200g (8oz) Butter, Softened: This brings in a rich and creamy texture, ensuring your cookies have that melt-in-the-mouth quality.
• 150g (6oz) Caster Sugar: A fine sugar that dissolves quickly, caster sugar gives your cookies a delicate sweetness.
• 100g (4oz) Light Muscovado Sugar: With its rich molasses content, this sugar adds depth and a chewy texture to the cookies.
• 1 tsp Vanilla Extract: A hint of vanilla elevates the overall flavor, bringing in a fragrant and comforting aroma.
• 2 Large Eggs, Beaten: This acts as a binding agent, ensuring all our ingredients combine harmoniously.
• 300g (100oz) Self-raising Flour: Self-raising flour helps our cookies rise just enough to achieve a soft and chewy center.
• 200g (8oz) Plain Chocolate Chips: The star ingredient! These add delightful pockets of rich chocolatey goodness in every bite.

Instructions:

1. Preparation: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Cream the Butter and Sugars: Cream the softened butter, caster sugar, and light muscovado sugar in a bowl until pale and fluffy.
3. Incorporate Vanilla and Egg: Add in the vanilla extract, and gradually mix in the beaten egg, ensuring the mixture is smooth.
4. Add Flour: Stir in the self-raising flour slowly without overmixing.
5. Chocolate Chips Time: Stir in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
6. Shaping: Using a spoon, drop small mounds of the cookie dough onto the prepared baking tray, ensuring there’s enough space between each to allow for spreading.
7. Baking: The edges should be golden brown after 10-12 minutes in the preheated oven.
8. Cooling: Transfer the cookies to a wire rack after a few minutes of cooling on the tray.

Also Try: Chocolate Coconut Macaroons Recipe

Nutritional Value:

Servings: 24
Amount per serving
Calories 140

Total Fat 8.9g
Saturated Fat 4.9g
Cholesterol 33mg
Sodium 77mg
Total Carbohydrate 16g
Dietary Fiber 0g
Total Sugars 10.5g
Protein 0.9g
Vitamin D 6mcg
Calcium 4mg
Iron 0mg

FAQs

How do I ensure my cookies have a chewy texture and aren’t too hard?

To ensure a chewy texture, be sure not to over-bake the cookies. Keep a close eye during the final minutes of baking, and remember that the cookies will continue to set as they cool on the baking tray. Over-baking is often the culprit for hard cookies. Also, the inclusion of light muscovado sugar contributes to a chewier texture due to its molasses content.

My cookie dough seems too dry. What can I do?

If your cookie dough is too dry and isn’t coming together, you can add a small amount of milk or water, a teaspoon at a time, until the desired consistency is achieved. Factors like the size of the egg or variations in flour can occasionally affect the dough’s consistency.

Can I use white chocolate or dark chocolate chips instead of plain chocolate chips?

Absolutely! The beauty of this recipe is its versatility. You can replace the plain chocolate chips with white, dark, or even a mix of chocolate types based on your preference. Each type of chocolate will bring its unique flavor profile to the cookies.

What if I don’t have self-raising flour?

You can use plain flour and add 1 tsp of baking powder as a substitute for every 150g of self-raising flour.

Why does the recipe use both caster sugar and light muscovado sugar?

The combination of these two sugars brings a balance in sweetness and flavor. Caster sugar offers a light sweetness and ensures a smooth texture, while the light muscovado sugar adds depth of flavor due to its molasses content and contributes to the chewiness of the cookies. This blend results in a more nuanced and rich cookie flavor.

Conclusion

Inspired by the iconic Mary Berry, these chocolate chip cookies are a testament to the beauty of classic recipes. They’re simple, comforting, and absolutely delicious. Having them with tea or giving them to a loved one will bring smiles.