Description
Indulge in the ultimate chocolate chip cookies that are perfectly thick, chewy, and packed with dark and milk chocolate chips. Each cookie measures about 4.5 inches wide and an inch thick, offering a rich, buttery flavor and an ideal balance of sweetness and texture. These homemade cookies are a dream come true for chocolate lovers looking for a classic yet decadent treat.
Ingredients
Scale
Butter
- 225g (2 US sticks) unsalted butter, cut into 1cm / 1/2″ cubes
Dry Ingredients
- 2 cups (300g) plain flour / all-purpose flour, spooned and levelled
- 3 tsp cornflour/cornstarch, tightly packed and level
- 1/4 tsp baking powder
- 1/2 tsp baking soda / bi-carb, sifted if lumpy
- 1/2 tsp cooking salt / kosher salt (halve for table salt, increase by 50% for flakes)
Sugars
- 1 tightly packed cup (200g) light brown sugar
- 1/2 cup (100g) caster sugar / superfine sugar
Wet Ingredients
- 1 large egg (55g / 2 oz in shell), at room temperature
- 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
Chocolate Chips
- 1 1/2 cups (250g) dark chocolate chips (semi-sweet), plus extra for decorating
- 3/4 cup (150g) milk chocolate chips
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 170°C (340°F). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large mixing bowl, beat the cubed unsalted butter together with the light brown sugar and caster sugar until the mixture is light, fluffy, and pale in color. This process usually takes about 3 to 5 minutes and is crucial for the cookie’s texture.
- Incorporate eggs and vanilla: Add the whole egg and egg yolk to the creamed butter and sugar mixture along with the vanilla extract. Beat until everything is fully combined and smooth, ensuring the mixture is homogeneous before adding dry ingredients.
- Combine dry ingredients and mix: In a separate bowl, whisk together the all-purpose flour, cornflour (cornstarch), baking powder, baking soda, and salt. Gradually add the dry mixture into the wet ingredients, mixing until just incorporated to avoid overworking the dough.
- Add chocolate chips and shape cookies: Fold in the dark and milk chocolate chips evenly throughout the dough. Using a scale or cookie scoop, portion out 150g (about 5oz) of dough for each cookie. Shape each portion into a ball and place on the prepared baking sheets, leaving space between each cookie. Optionally, press a few extra chocolate chips on top of each cookie for an attractive finish.
- Bake the cookies: Bake the cookies in the preheated oven for 18-20 minutes or until the edges are golden and the centers are set but still soft. Avoid overbaking to maintain a chewy texture.
- Cool on racks: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps them set up perfectly.
Notes
- Note 1: Make sure to spoon and level the flour rather than scooping directly with the measuring cup to avoid packing too much flour into the measure, which can result in dense cookies.
- Note 2: Do not substitute baking soda fully with baking powder; they serve different purposes and affect the texture and rise differently.
- For salt, adjust depending on type: halve the quantity if using table salt, or increase by 50% if using flaked salt to balance flavor correctly.
- Room temperature eggs ensure better emulsification in the dough for even texture.
- Do not overbake; cookies will appear slightly underdone when removed but will firm up as they cool.
