Bakery style chocolate chip cookies

We’ve written before at HuffPost UK about how takeaways get crispy chilli beef so, well, crispy.

We’ve also looked into why restaurant poached eggs are so much better than the misshapen blobs I, at least, make at home, as well as why their wedges are so much crispier and fluffier.

All good info, but to be honest, it’s not my longest-running culinary issue.

No: that’d have to be working out how to get thick, soft, crispy-edged, bakery-style cookies from my very own oven.

For some reason, mine always either spread too much, have too much “snap”, or don’t rise high enough, leaving me with disappointing discs of dough.

So, I spoke to Clare Marriage, the founder of the UK’s number one organic flour brand Doves Farm, about how it should really be done.

The........

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