I have been perfecting this recipe for a long time but I believe I’ve finally cracked it! May I present to you – the best EVER chocolate chip cookie recipe. Crunchy on the outside – chewy in the middle. Sheer chunky cookie perfection!
If you need a dairy free version to impress your friends and family instead, you should absolutely check out my vegan chocolate chip cookies recipe!
This is what you will need to make approx 18 large cookies.
Put the butter in a small saucepan and heat until melted. (Or melt in the microwave.) Leave to one side.
In a large bowl, sift together the flour, bicarbonate of soda & salt. Mix together and leave to one side.
Chop the milk chocolate bars into chunks & set to one side with the chocolate chips. (I know it sounds a lot but it all adds to the overall flavour & texture – trust me!)
Either in a stand mixer or a large bowl with an electric hand whisk – mix together the brown sugar, caster sugar & melted butter until it looks a little something like this…
Add in the egg, the egg yolk & the vanilla extract and mix until it’s all smooth and blended well.
Next, in thirds, add the flour to the dough until there are only a couple of spoonfuls left. (Reserve this remaining flour.) Mix until no more flour is visible.
Then toss the chocolate chips/chunks through the remaining flour until they are all coated.
Add the chocolate and mix until evenly distributed throughout the dough.
This next step is very important – place the dough into a glass bowl, cover with cling film and put in the fridge for a minimum of 2 hours. Overnight is better if you have the time. Chilling the dough completely stops each cookie from spreading too much during baking, giving you a beautiful chunky cookie as opposed to a flat greasy cookie.
When the dough is ready – preheat your oven to 180°C/Fan 160°C.
Using an ice cream scoop, (mine measures approx 5cm diameter x 2.5cm deep) place level scoopfuls of the dough onto a baking tray. I line mine with a silicone baking sheet but you don’t really need to. Make sure to leave room in between each dough ball for spreading.
Bake in the preheated oven for 10 – 12 minutes. If necessary, turn the tray halfway to ensure an even bake.
Leave on the tray for a few minutes to harden slightly then transfer to a wire rack to cool.
Alternatively, once you have scooped the dough into balls, you can freeze them and cook from frozen. Use the same oven temperature but increase the cooking time to 15 – 17 minutes.
And there you have it. The most beautiful chocolate chip cookies that there ever was. A satisfyingly crunchy edge with a chunky chewy middle. Absolutely jam packed full of chocolatey goodness. I am head over heels in love with these cookies and I am pretty sure I will never get sick of eating them! They also come complete with the Mr’s approval – so they’ve got to be good!
I sincerely hope you give these a try – I promise you won’t regret it.
Until next time my lovelies!
Plus my 5 Most Effective Tips to GUARANTEE Baking Success!
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