Chewy chocolate chip cookies
Units
Temperature
Servings
Ingredients
- 225 g unsalted butter, softened rounded
- 200 g light brown sugar rounded
- 100 g granulated sugar rounded
- 2 large eggs rounded
- 10 ml vanilla extract rounded
- 300 g plain flour rounded
- 5 g baking soda rounded
- 3 g fine salt rounded
- 300 g dark chocolate chips rounded
Method
Method
- Beat the butter and both sugars until creamy. Beat in the eggs one at a time, then add vanilla.
- Whisk flour, baking soda and salt. Mix into the butter just until combined, then fold in the chocolate.
- Chill for at least 45 minutes. Heat the oven to 175°C and line two sheet pans.
- Divide into 24 balls and place well apart. Keep unused dough chilled.
- Bake for 10 to 12 minutes, until the edges are golden and the centres remain pale and soft.
- Cool on the pans for 8 minutes, then transfer to a rack.
Notes
- Chilling controls spread and deepens the caramel flavour.
- Freeze portioned raw dough for up to 2 months. Bake from frozen with 2 to 3 extra minutes.
- Let baked cookies cool completely before sealing them, or trapped steam will soften the edges.
- Store airtight at cool room temperature for up to 4 days unless the recipe gives a shorter chilled storage time.
- Allergen information depends on the exact chocolate, nut butter and packaged ingredients used. Check every label when cooking for an allergy.