Our Go-to Chewy Choc Chip Cookies
One of our favourite things to do as family is getting in the kitchen and baking- and this is our go-to chewy choc chip cookie recipe.
While I always use a scale to measure my ingredients, this recipe is quite forgiving as I make it with my kids who inevitably taste the delicious dough along the way!
Every family needs a fool proof cookie recipe, and this one is ours. I hope you love it as much as we do.
A few tips for THAT chew:
- don’t skip that extra egg yolk!
- be sure not to over-bake. Keep your eye on the time like a hawk. Around 12 minutes is the guide but ultimately it depends on the size of the cookie and oven. Just 1-2 minutes can be the difference between chewy and crunchy cookies (perfectly ok if you like crunch!). You want them just done on the outside, they’ll keep cooking when you take them out.
- it’s not a deal breaker if you don’t have time, but refrigerating the dough (or freezing if in a rush) makes a big difference.
INGREDIENTS:
200g butter, softened (preferably at room temperature overnight)
150g brown sugar
125g caster sugar
2 tsp vanilla extract
1 free range egg and egg yolk, lightly beaten
275g plain flour flour, sifted
1/2 tsp bicarb soda
pinch of salt
200g milk chocolate,chopped roughly chopped or chips
METHOD:
Preheat oven to 180 deg, line 2 baking trays with baking paper.
Place the butter & sugars in a stand mixer & beat on medium speed until pale & creamy. This will take a few minutes.
Add the egg, egg yolk and vanilla extract & beat for another minute or so.
Add the flour, bicarb soda & salt and mix on low speed until just combined and doughy.
Finally, add the chopped chocolate (reserving a small handful to press into the top of the cookies) & give the mixer another few turns on low speed to combine. Roll the dough into a log & pop in fridge for an hour or freezer for 20-30min.
Shape the cookie dough into balls & place on the baking trays around 5cm apart. I find that around 40g per ball gives just the right size cookie but feel free to make them as small or large as you wish! I like to stick a couple of chocolate pieces on top of the cookie balls so that when the dough spreads as it cooks, there are visible chocolate pieces on the top.
Bake for around 12 minutes or until cookies are just golden around the edges & look a little undercooked in the middle. Any more golden/cooked, & they will go crunchy!
Remove from oven & rest for a few minutes before transferring onto a wire rack to cool completely.
Enjoy! Kids love them dipped in milk.