Classic Chocolate Chip Cookies
Crispy golden edges meet a gooey, chocolate-filled centre in these thick bakery-style cookies that stay soft for days.
Equipment
Ingredients
Ingredients
butter (soft, cool)
175 g
caster sugar
60 g
light brown sugar (packed)
150 g
thick yogurt (thick)
50 g
milk
10 g
vanilla extract
1 tsp
all-purpose flour
320 g
cornflour
5 g
baking soda
0.5 tsp
baking powder
0.25 tsp
coffee powder
0.5 tsp
salt
4 g
milk chocolate chips
163 g
dark chocolate chips
163 g
Instructions
Cream Butter & Sugars
Combine butter, caster sugar and brown sugar. Mix just until smooth and combined. Do not whip or aerate heavily.
Add Wet Ingredients
Add yogurt, milk and vanilla. Mix until combined.
Add Dry Ingredients
Add flour, cornflour, baking soda, baking powder, coffee powder and salt. Fold until a thick cookie dough forms. Do not overmix.
Add Chocolate Chips
Fold in the milk and dark chocolate chips until evenly distributed.
Shape Cookies (Double-Scoop Method)
Use a large ice-cream scoop. Scoop one portion of dough, then scoop a second portion directly on top. Press very lightly so they stick together and keep the top rough and uneven.
Optional Chill
Bake immediately for slightly more spread, or chill 1 hour for thicker cookies and better flavour.
Bake Cookies
Bake at 175°C for 15–20 minutes until the edges are golden and the centre still looks slightly underdone. The cookies will continue setting while cooling.
Cookie-Cutter Trick
Immediately after baking, place a round cookie cutter slightly larger than the cookie around it and swirl in a circular motion for 3–5 seconds. This creates perfectly round cookies.
Original recipe
Storage
Store in an airtight container. Cookies taste even better after 15-20 minutes of cooling.
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