Description
Enjoy these Thick Chocolate Chip Cookies that are soft, chewy, and loaded with melted chocolate chips. Perfectly balanced with brown and caster sugars for a rich caramel flavor and a golden crust, these cookies are an irresistible treat for any occasion.
Ingredients
Scale
Butter and Sugars
- 200 g cold unsalted butter (take the butter out of the fridge 30 minutes before baking)
- 180 g light brown sugar
- 80 g white caster sugar
Wet Ingredients
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 250 g self-raising flour
- 150 g plain flour
- 1 tsp salt
- 1 tsp baking powder
Chocolate
- 300 g chocolate chips (milk, white, dark, or a mixture)
Instructions
- Prepare Butter and Sugars: Allow the cold unsalted butter to sit out for 30 minutes before baking so it softens slightly. In a large mixing bowl, cream together the butter, light brown sugar, and white caster sugar until the mixture is light and fluffy, which will help create a nicely textured cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract, blending thoroughly to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the self-raising flour, plain flour, salt, and baking powder. This step ensures even distribution of the leavening agents and prevents lumps in the cookie dough.
- Mix Dry Ingredients Into Wet: Gradually add the sifted dry ingredients into the wet mixture, folding gently until just combined to avoid overworking the dough and creating tough cookies.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough, distributing them so each cookie will have a generous amount of melted chocolate.
- Shape the Cookies: Using a spoon or cookie scoop, place rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 5 cm apart to allow for spreading.
- Bake the Cookies: Preheat the oven to 180°C (350°F). Bake the cookies for 12 to 15 minutes until the edges are golden but the centers remain soft. This timing ensures thick, chewy cookies with a slightly crisp exterior.
- Cool: Remove the cookies from the oven and let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely, which helps them set while maintaining softness inside.
Notes
- For best texture, ensure butter is cold but soft enough to cream properly.
- You can use any mix of milk, white, or dark chocolate chips according to your taste preference.
- Chilling the dough for 30 minutes before baking can help maintain thickness and enhance flavors.
- Store the cookies in an airtight container to keep them fresh for up to 5 days.
- Adjust baking time slightly if using larger or smaller cookies.
