There’s nothing quite like a classic choc chip cookie, and this quick, chunky version might just be my favourite yet.
With a short rest in the fridge before baking, the dough firms up just enough to give you that perfect contrast. These chunky cookies have a golden, crunchy edge with a soft, chewy centre.
The kind of cookie that’s just as good warm from the oven as it is the next day… If they last that long!
What You Will Need
For the Base
250g unsalted butter, room temperature
1 ½ cups brown sugar
½ cup white sugar
2 eggs
2 tablespoons vanilla extract
4 cups plain flour
1 teaspoon baking powder
1 teaspoon salt
2 cups choc chips/chocolate melts
How To Make It
Step One: Line 2 baking trays with baking paper and set aside.
Step Two: Using a hand held mixer/bench mixer, mix together the butter and sugars until light and fluffy, roughly 3 minutes.
Step Three: Add the eggs and vanilla. Mix well.
Step Four: Mix in the flour, baking powder and salt. The mixture will start to resemble breadcrumbs.
Step Five: Using your hands, mix in the choc chips. This will bring the dough together.
Step Six: Divide the dough into 12 cookies, making them into a chunky disc shape.
Step Seven: Refrigerate cookies for 30 mins.
Step Eight: Pre heat oven to 150C.
Step Nine: Bake cookies for 18 minutes until golden.
Step Ten: Allow cookies to cool on baking tray for 10 mins, then completely cool on a wire rack.
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