mike's chocolate chip cookies

The perfect Mother’s Day gift? A warm-from-the-oven cookie, we say (Picture: SORTEDfood)

Mother’s Day is just around the corner, and while children’s usual way of showing their love is orange juice and some toast, we reckon it’s time to take things up a notch.

How about following up that breakfast in bed with a delicious chocolate chip cookie, made by hand?

It’s not as challenging as you might think.

SORTEDfood have shared with us their recipe for the best ever chocolate chip cookie – and it’s easy enough for kids to join in.

They recommend prepping the dough the day before, so that it can be popped into the oven for a fresh, warm cookie on Mother’s Day.

So, how’s it done?

SORTEDfood’s recipe for the best chocolate chip cookie


  • 125g unsalted butter
  • 220g plain flour
  • 1 tsp baking powder
  • 150g brown sugar
  • 50g caster sugar
  • 1 tsp salt
  • 1 tsp vanilla paste
  • 1 large egg
  • 105g milk chocolate chunks
  • 35g white chocolate chunks
  • 35g dark chocolate chunks
  • Coarse sea salt, to finish


  1. Place the butter in a medium saucepan over a high heat. Once melted, stir constantly until the butter foams and turns a nutty brown colour. Remove from the heat.
  2. Mix the flour, baking powder, the sugars and a pinch of salt together in a large mixing bowl. Add the butter, vanilla and egg and combine. Fold in the chocolate chunks.
  3. Roll the mixture into 100g balls, transfer to a lined baking tray and freeze overnight.
  4. The next day, preheat the oven to 175°C. Transfer the tray to the oven and bake for 11 minutes.
  5. Remove from the oven, cook on a wire rack and sprinkle with a little coarse sea salt while still hot.

Ben and Mike’s top tips for the perfect chocolate chip cookie

  • Both Ben and Mike agree that you should start by browning the butter in a pan. Ben whisks his consistently while it is in the pan to get a nutty, aromatic flavour. Mike leaves his to melt until it starts to foam and brown specks appear – it’s then time to take it off the heat, as the residual heat from the pan will carry on browning the butter. Once it is evenly browned, Mike transfers his butter to a jug to stop this happening. Ben goes one step further, putting his melted butter over an ice bath and adding one ice cube to the mix – this replaces the evaporated water lost during the browning process. The classic French term for this is ‘beurre noisette’.
  • The ratio of brown to white sugar is a key factor in getting the desired caramel flavour. Ben says: ‘One of the key things for making a great cookie is precision and the right ratio of ingredients, it’s the brown to white sugar ratio that gives you the difference between a crunchy and a chewy cookie’. Mike uses a ratio of 75% brown sugar to 25% white sugar, along with 220g plain flour, 1 tsp baking powder and 1.5 tsp of salt, to get the perfect balance. Ben prefers to use a 50:50 ratio of brown to white sugar.
  • Salt is a natural flavour enhancer and brings out the nuances in both cookies.
  • When it comes to what chocolate to use, Mike goes for a mix of dark, milk and white plain supermarket basics, using bars that he smashes up to add texture and create a mix of flavours. Ben chooses high-quality, single-origin 70% dark cocoa chocolate chips. Both agree to be very generous with how much they add!
  • Chilling the cookie dough is key. ‘Chilling the dough means you get a colder outside so the cookie is crispier on the outside and chewy in the middle,’ Mike explains. He chooses to chill his dough for just half an hour, while Ben leaves his overnight. Mike also shapes his into 100g balls before he chills them, while Ben leaves his dough in the bowl.

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