That it has taken us this long to post about chocolate chip cookies is a travesty, how could we have passed over something so basic yet so loved?

Cookies are one of those strange beings, so simple, but there are so many ways they can be screwed up if you’re not paying attention, and you’ll end up with something cakey or spread thin.

One of my instructors always maintained that the best chocolate chip cookies were Nestle Tollhouse, now they’re no Nestle but I happen to think my version are pretty damn good!

I start with my butter (softened) and both my sugars, along with my salt. They need to be creamed together but you want to stop when it is all just incorporated otherwise you’ll be introducing too much air. I happen to make all my cookies by hand, I pull my gloves on and mix with my fingers to avoid overmixing at any point.

Next up add the eggs, gradually, mixing as you go.

Then the flour and baking soda, and when they are almost incorporated add the chocolate chips. You can see in the photo there’s still some flour to mix in as I add the chips. I like a dark chocolate chip but it’s up to you.

Scoop out your cookies on to baking sheets, lined with parchment is best. I actually use an ice cream scoop, it means all my cookies are the same size. At this point, rather than bake them off you can put the tray of scooped cookies into the freezer, then once frozen put them into a ziplock bag and you can pull them out and bake off fresh cookies whenever you desire.

But when you do bake them off there really is nothing better than a glass of milk!