Anything-but-basic Chocolate Chip Cookies, by Huda Tarhuni

INGREDIENTS

225g unsalted butter, cut into cubes

320g light or dark brown sugar

100g caster sugar

2 large eggs

2 teaspoons vanilla extract

415g plain four

1 1/4 teaspoons baking powder

1 teaspoon bicarbonate of soda

1 teaspoon salt

340g whatever you like (chocolate chunks, nuts, pretzel bits, raisins, hell even throw in some crisps if you wanna)

Flaky sea salt for sprinkling on top

METHOD

Preheat oven to 180C, or 160C if you have a fan oven.

In a saucepan on medium heat, or in a plastic bowl in the microwave, melt the butter. You don't want to brown the butter in this recipe, although there are plenty of other great browned butter cookie recipes! You just want to barely melt it.

In another bowl, combine your dry ingredients (flour, baking powder, bicarb, salt). Set aside.

In another large bowl, combine the sugars and melted butter, whisking together until smooth. It will look like a greasy mess, but it will smooth out. Whisk in eggs one at a time until just combined, then vanilla extract.

Stir in your dry ingredients with a spoon or spatula until just combined.

Then mix in your 'add-ins' (i.e. choc chips, whatever you'd like)

Cover bowl and let dough rest in fridge for at least 10-15 mins (you could even let it sit overnight if you have the patience / self control)

When you're ready to bake, portion the dough into balls about 2 tablespoons big, or however large / small you'd like them. Mini cookies are cute too, use about a teaspoon sized ball of dough if you want those.  Place on baking sheets spaced at least 2 inches apart. Sprinkle with sea salt.

Bake 10-14 mins, rotating the pans halfway through cooking to ensure even baking. Cookies should be nice and golden on the outside, but a teeny bit glossy in the middle.

Let cookies rest on pans a few minutes before transferring onto a wire cooling rack.

Cookie dough balls can be kept in the freezer (tightly wrapped) for future cookie emergencies, or in the fridge also tightly wrapped for about a week.

Why not jump on the latest quarantine baking band wagon with these CHOCOLATE CHIP COOKIES!

Huda is the head chef / owner of CakeHead. After training at Le Cordon Bleu, and working as a pastry chef in London for the past 12 years, she decided to set up her own business to provide freaking delicious, (and inclusive) baked treats for all.

A note from Huda:

“Enjoy fam! lemme know if you make these, and what you decided on for your 'mix-ins'! tag me in any photos of your cookies, because who doesn't like looking at #cookieporn :-)”

Follow Huda over on @cakeheadldn