Helena's chocolate chip cookies
- Helena Busiakiewicz
Published: September 4, 2026 at 2:08 PM
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Makes 15
Prep: 40 mins
Cook: 15 mins
A star rating of 5 out of 5.1 ratingRate
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These are made with a mix of dark and milk chocolate and a combination of sea salt and salted butter to make them completely moreish
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g salted butter
cut into cubes
-
100g golden caster sugar
-
175g light brown soft sugar
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2 eggs
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2 tsp vanilla extract
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300g plain flour
-
1 tsp bicarbonate of soda
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250g chopped chocolate
(I use half Valhrona 74% Guanaja and half Islands 55% milk chocolate buttons)
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sea salt flakes
for sprinkling
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Nutrition: per serving
- kcal377
- fat22g
- saturates13g
- carbs39g
- sugars22g
- fibre3g
- protein4g
- salt0.86g
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Method
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step 1
Put the butter in a large saucepan. Find two heatproof bowls, one larger, one slightly smaller. Fill the large one with ice and a cup of water. Put the smaller one next to you near the hob.
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step 2
Melt the butter on medium heat. Once foaming, keep stirring with a plastic spatula – you want to keep the milk solids moving throughout the pan. This will take about 5-6 mins. Be brave – don’t take it off when it is just golden; you’re looking for more of an amber colour. At this stage, and when it smells a lot like digestive biscuits, pour it into the smaller bowl. Immediately put the smaller bowl on top of the ice in the larger bowl.
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step 3
Whisk the butter over ice slightly to help it cool. This will take about 5-6 mins. You’re looking for it to turn into a softened butter texture, but not fully solid. Once creamy, but not fully solid, scrape it into the bowl of a stand mixer with both sugars. You can use an electric whisk, if you prefer, but if you have a stand mixer, use it. Once creamy, whisk in the eggs and vanilla, leaving it to whip for a good 5 mins, until it’s thick and creamy.
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step 4
Pour in the plain flour, 1 tsp salt and the bicarb. Gently fold the dough together with a spatula, then fold through the chocolate. You don’t want to overmix the dough. Cover with baking parchment and keep chilled in the fridge overnight.
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step 5
Heat the oven to 180C/160C fan/gas 4. Use a cookie scoop to scoop craggy balls of dough onto two lined baking sheets. Don’t try and form them into smooth balls – a rough ball is what you’re going for. Texture means they have a better appearance at the end. You should get roughly 15.
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step 6
Bake for 12-15 mins until lightly golden. When they come out of the oven, give the tray a good whack on your kitchen counter. This will help create a crispy edge and a rippled appearance that is quite attractive. While the cookies are still warm, sprinkle generously with sea salt flakes. Leave to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.
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