Chunky Chocolate Chip Cookies
These cookies are thick but not too thick and full of milk and dark chocolate chips. Using a combination of milk and dark chocolate provides the perfect balance of sweetness.
Servings: 18 servings
Calories: 214kcal
Ingredients
- 125g unsalted butter
- 100g granulated sugar
- 125g soft light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon bicarbonate soda
- 290g plain flour
- 100g milk chocolate chips
- 100g dark chocolate chips
Instructions
- In a microwaveable bowl, melt the butter in the microwave for around 45 seconds or until fully melted. To the melted butter, add and combine both the granulated and brown sugar until smooth. Mix in the egg and vanilla extract then mix in the salt and bicarbonate soda.
- Pour in the chocolate chips. You can add the chocolate chips last but I find a more even distribution of chocolate chips when you add them before the flour. Mix in half the flour first then mix in the second half until a thick dough forms.
- Cover the bowl and place it in the fridge for 15 minutes. After 15 minutes, remove the dough from the fridge and using a spoon take a piece of the dough (45g) and roll it into a ball. I use a digital scale to weigh each piece of dough to ensure it weighs around 45g. Place the cookie dough ball on a sheet or plate then repeat until all the dough is used up and you have 18 dough balls.
- over the dough balls and place back in the fridge for around 1 hour. When you’re ready to bake the cookies preheat the oven to gas mark 4/350oF/180oC then place the cookie balls on a non-stick baking sheet or a baking tray lined with parchment paper and bake for 12 - 13 minutes. Allow the cookies to sit on the baking sheet for 10 minutes after you remove them from the oven then transfer the cookies to a cooling rack to completely cool.