It’s embarrassing, I know, but I had never made those typical American cookies before. I have made tons of other biscuits – in fact, biscuits were the first thing I’ve learnt to cook – but cookies… I was a virgin!

So, to make this American staple I resorted to another American staple: Martha Stewart. This recipe was first introduced to me by Carissa, of At 350 Degrees, and I know I could trust her because she’s famous for her cookies, especially this Soft and Chewy Chocolate Chip Cookies.

Well, they didn’t disappoint! Everyone raved about them! Had I known they were this scrummy…

And, speaking of first times, I’m entering these cookies into Tea Time Treats Challenge, hosted this month by Karen, of Lavender and Lovage, and co-hosted by Kate, of What Kate Baked.

SOFT & CHEWY CHOCOLATE CHIP COOKIES

INGREDIENTS
280g flour
1/2 tsp bicarbonate of soda
230g unsalted butter, room temperature
100g granulated sugar
220g muscovado sugar
1 tsp salt
2 tsp pure vanilla extract
2 large eggs
250g chocolate buttons

METHOD

Preheat oven to 180°C.

In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low, add the salt, vanilla and eggs. Beat until well mixed (about 1 minute). Add flour and bicarb and mix until just combined. Stir in the chocolate buttons.

Drop heaping tablespoon-size balls of dough about 5cm apart on baking tins lined with parchment paper.

Bake until cookies are golden around the edges but still soft in the centre (8 to 10 minutes). Remove from oven, and let cool on baking tin for 1 to 2 minutes. Transfer to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

NOTE: Makes about 35 cookies.