Cookies should be two things in my opinion. The first being soft and chewy, the second being fully loaded with chocolate chips.
These cookies certainly hit that criteria and are super easy to make and you likely have all the ingredients in your cupboard.
The key to great chunky cookies is once they are made and scooped onto the tray is to put them in the fridge for 10 minutes minimum. The reason I always find this helps keep my cookies chunky is because you harden up the room temperature butter so that once they hit the oven the butter doesn’t melt straight out of these cookies.
Now, salt always feels like an odd thing to add to any baked goods but I promise you there is a science behind it and that is the salt does two things. It helps enhance the flavour of the chocolate chips and also helps make the cookies chewier as they strengthen the protein contained in the dough.
Now chocolate chips…the essential ingredient in this recipe. Never be afraid to add as many chocolate chips as you like because cookies just get better the more chocolate chips they have. (in my opinion). If you want to add more chocolate chips once you have add the correct amount then I suggest rolling the cookie dough in a bowl of chocolate chips which also helps ensure every part of the cookie has chocolate chips.
Chocolate Chip Cookies
Ingredients
- 120 g Unsalted Butter Room Temperature
- 75 g Golden Caster Sugar
- 75 g Light Brown Sugar
- 1 Egg Large
- 180 g Plain Flour
- ½ tsp Bicarbonate of Soda
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 150 g Chocolate Chips milk or plain
Instructions
- Line two baking sheets with parchment.
- Cream the butter and sugars together until very light and fluffy,
- Then beat in the egg and vanilla. Once combined, stir in the flour, bicarb, chocolate and the salt
- Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading.
- Once on the tray, put in the fridge for at least 10 minutes or longer if you have time*.
- Heat the oven to 180C/160C fan/gas 4.
- Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool.
- Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely.Â
Notes
