The Best Ever Chocolate Chip Cookies
The most perfectly chewy, crispy, gooey and delicious chocolate chip cookies
Servings: 18
Ingredients
- 170 gram Unsalted butter, melted
- 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
- ¼ tsp Salt
- 2 cups Dark chocolate chips see notes
- Optional: extra choc chips to push into baked cookies
Instructions
- Sift the flour, bi carb soda and salt together. Set aside
- In the bowl of a stand mixer, combine the melted butter and sugars until well blended
- Add the egg, egg yolk and vanilla and beat until light and creamy. I beat the mixture on medium-high for a good 10 minutes
- On low speed, add the flour mixture and beat until almost combined
- Remove bowl from stand, add the chocolate and 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. They do not need to be separated yet (this will save room in your fridge)
- Refrigerate cookie dough balls for at least 3 hours (or freeze the balls, then place into a snap lock bag, with the date and instructions written on the bag)
- Heat oven to 165° celsius fan-forced
- After at least 3 hours of refrigeration, place chilled cookie dough balls onto a prepared (lined) baking tray, leaving enough room for cookies to spread
- Bake for 10-12 minutes, until lightly golden
- When cooked and lightly golden, remove cookies from oven. While still hot, you can carefully and gently ease the cookies into perfect circles, using a silicone spatula.
- Optional: use the extra chocolate chips to push into the still warm cookies, for extra chocolatey goodness!
- Let cool on tray for 5 minutes, before cooling completely on a cake rack
Notes
Dark Chocolate Chips: you can swap for any type of chocolate chip, or you can use half chocolate chips and the other half chopped dark chocolate