The best chewy chocolate chip cookies

Is there anything better than warm homemade chocolate chip cookies? After trying out multiple recipes over the last few years, I think I’ve finally found the perfect one for delicious chewy chocolate chip cookies. I like using milk chocolate in my cookies but you can substitute for white or dark chocolate or any other cookie filling you fancy. 

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Before we get to the recipe, I want to share a few cookie baking tips I’ve picked up along the way:

  • I like to do a practice bake on one or two cookies before I put a whole tray in, to check I’ve got the size of the cookies and the baking times right. 
  • Freeze half the dough so you can make cookies whenever you fancy. Roll the dough into a log shape, wrap it in baking paper and place in the freezer. Whenever you fancy a cookie, slice off a disk or two of dough, pop onto a tray and bake in the oven – easy!

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Ingredients

  • 100g granulated sugar
  • 165g brown sugar
  • 1 teaspoon salt
  • 115g unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 155g plain flour
  • ½ teaspoon baking powder
  • 110g chocolate chips

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Method

  1. In a large bowl, whisk together the white and brown sugar, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking powder, then fold the mixture with a spatula (Be careful not to overmix the cookie dough – this can cause the gluten in the flour to toughen and will give your cookies a more cake like texture).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat the oven to 180°C. Line a tray with baking paper.
  6. Scoop the dough with an ice-cream scoop onto the baking tray, leaving at least 10cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Allow to cool completely before serving – if you can resist!

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If you give these a try, let me know what you think!

xoxo

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