Some cookie recipes require you to mix, fridge, cut, fridge, cook, cool. Well, I say “screw that!”. I know you want to cook a Sunday indulgence, but nobody wants to stand around for that long. This is a basic, delicious choc chip cookie that will keep for a week and a half, if you have any sense of control that is.

These were delicious, soft and doughy on the inside with a crisp, brown sugar taste on the outside. Next time, I’m adding more choc chips!

Gather to your bosom the following:

• 2 and 1/4 cups baking flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup softened butter
• 3/4 cup white sugar
• 3/4 cup brown sugar, pack it in baby.
• 1 tsp vanilla extract
• 2 eggs
• 2 cups choc chip cookies
• 1/2 cup of any nuts you like, I put in sliced and toasted almonds.

1. Preheat the oven to 375 Farenheit or 190 Celsius. Sift the flour, baking soda and salt together in a medium sized bowl. Put the butter and white sugar in a bowl and using a mixer, beat until it’s incorporated well. If you’re feeling like the hulk, whisk by hand. Add the brown sugar and mix again. Add the teaspoon of vanilla extract, more if you like your vanilla.
2. Break and add the eggs, beating after each one. Don’t taste it by the spoonful after this.
3. In thirds, add the flour mixture. It should be really thick now. It will taste floury but don’t freak out. Using a wooden spoon, gently mix in the choc chip chocolate and nuts. If you use your mixer, be wary of blitzing the choc bits into tiny, tasteless pieces.
4. Plop tablespoons of the mix onto an ungreased baking tray. The cookie will expand to nearly triple the size of what it is now, so leave space accordingly.
5. Cook for nine minutes, leave to cool on the tray for two minutes and then transfer to a wire rack.
6. Eat two immediately with a glass of milk.
   

When storing left overs, use an air tight container with a slice of bread. The bread controls the moisture, making sure your cookies stay fresher for longer.

You can store the uncooked dough for a week in the fridge and two months in the freezer.

Let me know if you make it!