This is a Hugh Christopher Edmund Fearnley-Whittingstall (!) recipe, taken from his The River Cottage Family Cookbook.

HFW Chocolate Chip Cookies

The result is really yummy cookies – which have a slightly gooey centre. They are quick to make and cook – 10 minutes in the oven, and with a food processor take no time at all to knock up!


  • 100g/3½oz good dark chocolate
  • 125g/4½oz unsalted butter
  • 100g/3½oz granulated sugar
  • 75g/2½oz soft brown sugar
  • 1 free-range egg
  • 2 tsp. vanilla extract
  • 150g/5¼oz plain flour
  • ½ tsp. baking powder
  • A pinch of salt


  1. Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
  2. Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
  3. Add the egg and the vanilla and beat until well blended.
  4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
  5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them–they really spread out while baking.
  6. Put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown. (If you have a glass door on your oven, watch the extraordinary transformation as these cookies bake – one moment you’ve got lumpy brown dough, the next, you have pale golden cookies, their shiny surface a network of cracks.)
  7. Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
  8. You can eat these cookies warm, but they are also good cold, and they store well in an airtight tin.