The BEST Chocolate Chip Cookies EVER (tribute)

by Barry Lewis


65g butter, room temp

100g light brown sugar

60 caster sugar

1 large egg

180g good quality chunky peanut butter

1/2tsp bicarbonate soda

1tsp vanilla extract

pinch salt

150g plain flour

90g dark chocolate chips

This is the greatest and best chocolate chip cookie recipe in the world…Tribute…. It’s that great thing, you make a recipe and absolutely nail it and think ‘yeah, i’ll write that down and keep it’…. then you can’t quite get that same taste, well with these cookies, they are pretty much that scenario! Stonkin’ deliciousness that you’ll enjoy so much! Super gooey, chunky and very tasty!

How to make the best chocolate chip cookies ever!

Get your oven nice and pre-heated – approx 170fan/190c/Gas 5/375f. Line 2 baking trays with baking parchment, lightly greased to hold it down.

In a bowl add the butter and both the sugars, beat it with an electric whisk until light and creamy and all absorbed. Add the 1 egg, salt, vanilla, bicarb of soda and peanut butter, then whisk through well until all combined. Fold in the flour with a spoon and add the chocolate chips too, just fold through until the flour is fully absorbed into the batter.

We used an ice cream scoop to measure the dollops of cookie batter and spread them apart, roughly 8 dollops per large baking tray. Use the bottom of a glass to press down the cookies lightly, but they should still be thick. Bake for 10 minutes, until ideally just before they start to lightly brown. Remove from the oven and allow to cool on a wire rack, do not move them as they are very delicate whilst warm. Eat them still just warm or store in an airtight container. This is all about timing, if you nail it, you will get the most perfect gooey, yet chewy and comforting cookie ever!

If you have a nut allergy and can’t use peanut butter, try one of the peanut butter alternatives available online as an option. We’ve not tried it yet, but the oil in the peanut butter does help with the gooeyness.