The Laundry’s signature chocolate chip cookie recipe - invite only ;)

Beloved by our regulars (children and adults alike) and a staple fixture on our menu ever since The Laundry opened 5 years ago, our signature chocolate chip cookie is to die for. For the first time ever, you’ve twisted our arm enough and we are sharing the recipe.

TIPS
* Makes 8-10 cookies
* ALL ingredients should be at room temperature prior to starting!
* No, it’s not a typo - there are indeed two kinds of sugar and two kinds of flour in this recipe.
* Sieve your flour, it helps. Your nana was right.
* Step 3 (allowing the butter to cool before mixing with anything) is absolutely key. else your chocolate chips will melt.
* You don’t have to use 2 baking sheets, you can use just one, but if you do there’s a high chance the cookies will spread and touch each other and you won’t have those perfect circles. * Cookie dough can be stored in your fridge for up to 5 days (so why not bake a double batch and bake fresh whenever you want a sweet treat!)
* Clear space in your fridge for the baking sheets for a few hours.
* This recipe is best made with a stand mixer with a paddle attachment. You will need a VERY strong arm, if not!

INGREDIENTS
* 125g butter
* 60g caster sugar
* 160g soft light brown sugar
* 1 egg (large)
* 1 teaspoon (5ml) vanilla extract
* 120g plain flour
* 150g self raising flour
* 1 teaspoon (5g) baking powder
* 90g white chocolate chips
* 100g dark chocolate chips

RECIPE
1. Preheat your oven to 160C fan / 180C regular / gas mark 4. Line 2 baking sheets with baking parchment
2. Place the butter in a small pan on your hob, on a gentle heat, and melt
3. Set the melted butter aside to cool - this MUST be cool enough to put your finger in and not feel warmth
4. Crack the egg into a jug - ensuring no shell - and whisk lightly to combine
5. Add the vanilla to the egg and whisk
6. When the butter is cool, place into stand mixer with caster and light brown sugar
7. Beat together using the paddle attachment on a medium/high speed until slightly aerated (the mixture should turn pale and fluffy) - approx 5 mins - scraping down the sides from time to time
8. Turn the mixer down to a slow/medium speed. With the mixer still running, add the egg and vanilla mix slowly
9. Again, scrape down the sides
10. Turn mixer down to a slow speed (probably the lowest speed your mixer has)
11. Add in both plain and self-raising flours and baking powder
12. Mix until just combined
13. Add in both white and dark choc chips
14. When all combined, portion into 8-10 balls
15. Place balls onto your lined baking sheets, flatten each ball slightly, and put into the fridge
16. Set the cookies in the fridge until hard, about 2 hours
17. Remove baking trays with cookies from the fridge and rest at room temperature for 30 mins
18. Put the baking trays with cookies in the oven and bake for 13 minutes
20. When done, remove trays from oven and cool cookies on tray (they will be soft & gooey) - ENJOY

This recipe is the property of The Laundry Restaurant Ltd and may not be reproduced elsewhere.