Chewy Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
unsalted butter (melted, cooled)
175 g
light brown soft sugar
225 g
white granulated sugar
100 g
vanilla extract
1 tsp
medium egg
1 piece
egg yolk
1 piece
plain flour
275 g
bicarbonate of soda
0.5 tsp
sea salt
0.5 tsp
chocolate chips
325 g
Instructions
Preheat oven and prepare trays
Preheat the oven to 190°C and line 2 large baking trays with parchment paper.
Melt and cool butter
Melt the butter slowly until fully melted, then leave to cool for a couple of minutes.
Beat butter with sugars
Once cooled, beat in both the light brown soft sugar and granulated sugar until thoroughly combined.
Add eggs and vanilla
Add the egg, egg yolk and vanilla extract and beat until the mixture becomes much lighter in colour, is smooth, and has increased in volume.
Add dry ingredients
Add the dry ingredients (plain flour, bicarbonate of soda, and sea salt) and beat again until smooth.
Fold in chocolate chips
Fold through the chocolate chips until evenly distributed.
Portion cookies
Using a 5cm scoop, portion the cookies onto the trays (6 per tray).
Bake cookies
Bake the cookies in the oven for 12-13 minutes for softer chewy cookies, or 15 minutes for soft/crunchy cookies.
Cool cookies
Leave the cookies on the tray for 5 minutes after baking, then transfer to a wire rack and continue to cool.
Storage
Store in an airtight container at room temperature for 4-5 days. Cookie dough can be frozen for 3+ months and baked from frozen with 1-2 extra minutes.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.