I used to say that I hated chocolate chip cookies. They were an American staple which parents and grandparents would bake and put in their cookie jars for kids to grab after school. The problem was that I hated chocolate and even worse- hard, crunchy cookies. When we moved to Scotland, I was desperate to have a piece of home. My sister loved chocolate chip cookies and would ask me to make them. The journey began to make a chocolate chip cookie that I could enjoy and was quick to make. I tend to be a last minute baker so I don’t have time to soften butter or chill cookies before throwing them into the oven. As time went on, I discovered Lindt dark chocolate squares with sea salt. My outlook on chocolate was suddenly changed! The salt cut through the bitter sweetness that I normally don’t like about chocolate. I began using more salt in my chocolate chip cookies with salted butter AND an extra pinch of salt (and if I’m really going crazy then I add flaked sea salt on top). I also switched from normal unsweetened baking chocolate chips to a 50/50 ratio of dark and milk chocolate. I will never make chocolate chip cookies any other way now. I now make chocolate chip cookies once a week usually when the kids are out playing or if I know I’m visiting my sister. Sometimes it feels like a full circle moment to be that parent who has fresh baked cookies for the kids to enjoy when they come back from the park. I hope this recipe helps bring a bit of nostalgia to other families.

Directions:

1. Mix butter and both sugars until mixture is creamy and no longer runny.

2. Add vanilla and eggs. Mix until just combined (about 12 seconds for me).

3. Add flour, bicarbonate of soda, and salt. Mix until it forms a dough ball. It should not be sticky/wet at this point (you should be able to touch it without it sticking to your fingers). Add more flour in small amounts if needed. Careful not to over mix.

4. Stir in chocolate chips and scoop dough into 24 balls. Space evenly on parchment lined baking trays.

5. Bake at 180 degrees Celsius for 8-10 minutes until the edges are golden brown and the middle is no longer shiny/wet for a soft, chewy cookie. Bake closer to 10-12 minutes for more crunch.

6. Let cool for 30 minutes (if you can wait that long) then enjoy!