No Chill Chocolate Chip Cookies
Perfectly crispy, gooey and delicious chocolate chip cookies in under 30 minutes!
Servings: 16
Ingredients
- 170 gram Unsalted butter just melted and cooled for 5 minutes
- 180 gram Light brown sugar
- 120 gram White sugar
- 1 Egg
- 1 Egg yolk
- 1 tbsp Vanilla extract
- 260 gram Plain flour
- 1 tsp Bi carb soda
- ½ tsp Baking Powder
- ¼ tsp Salt
- 360 g Dark chocolate chips
- Optional: extra choc chips to push into dough balls
Instructions
- Heat oven to 180°C/350°F/165°FF
- Heat butter in microwave until it's just melted. Set aside while you prep the other ingredients.
- Line 4 baking trays with baking paper. See notes
- Sift the flour, bi carb soda, baking powder and salt together. Set aside
- In the bowl of a stand mixer, combine the cooled melted butter and sugars until well blended
- Add the egg, egg yolk and vanilla and beat until light and creamy. Beat on medium-high for 5 minutes.
- Stop the mixer, add the flour mixture and beat until almost combined
- Remove bowl from stand, add chocolate chips, then combine with a wooden spoon or spatula. DO NOT OVERMIX
- Using a large ice-cream scoop, scoop out balls of cookie dough onto prepared baking sheet, leaving plenty of space to spread.
- Optional: use the extra chocolate chips to push into the top of the dough balls for extra chocolatey goodness!
- Bake for 12-14 minutes, until lightly golden
- When cooked and lightly golden, remove cookies from oven.
- Let cool on tray for 5 minutes, before cooling completely on a cake rack
Notes
- These cookies are quite big, so I like to place 4 dough balls on each tray, giving them plenty of space to spread.
- I bake one tray at a time in a conventional oven (not fan-forced)
- Cookie dough balls can be frozen -simply place a tray of dough balls into the freezer for 10 minutes, then pop them into snap lock bags -make sure you label them with cooking instructions!