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Tough Mary’s Bakehouse’s Chocolate Chip Cookies Recipe

25 June 20 words: Kate O'Shea

There isn’t a scent that can bring joy quite like ooey, gooey chocolate chip cookies fresh out of the oven. Luckily, the wonderful folks at Tough Mary’s Bakehouse have got an amazing recipe to satisfy all your sweet tooth needs. Share them with friends, drop them outside nan’s house, or just scoff the whole batch yourself…

Makes about 19 cookies at 50g


185g Unsalted butter, soft
140g Soft light brown sugar
105g Caster sugar
1 Egg
3g Vanilla paste
4g Baking powder
5g Bicarbonate of soda
2g Salt
250g Flour
140g Chocolate chips


1. Cream the butter and sugars together until lighter in colour.

2. Add the egg and vanilla paste and combine.

3. Whisk the flour, baking powder, bicarb and salt together in a bowl and add to the wet ingredients.

4. Add your chocolate chips.

5. Ball up into cookies (I weigh them so that they are all the same size. It sounds picky but this way they'll bake in the same time in the oven and expand to the same size on the tray). Refrigerate overnight.

6. Bake at 160 (fan oven) for 12 mins, turn tray and bake for 1 or 2 mins more. I like them when they're a bit under in the middle and just going golden around the edges.


Flour: Use whatever flour you want or have. The first time around I used strong white bread flour, then the second time I used einkorn. The einkorn ones spread out a bit more but were still super tasty. You can even use a mix of different types. Also, if all you've got is self-raising flour, then maybe leave out the baking powder.

Chocolate: Use whatever chocolate you want, and perhaps throw some nuts in there too. You can also pay homage to Milk Bar and put pretzels and crisps in your cookies (after all, sweet/salt = delicious).

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