These easy chocolate chip cookies, are sure to be a hit for the whole family. They are chewy and easy to whip up, whenever the mood strikes.
The best thing about these cookies, is how versatile they are. Depending on your mood, or what you have in the house you can add what you want to them. For this recipe I am using white and milk chocolate chips, as well as chocolate chunks, but sometimes I like to switch it up and substitute the chocolate chips for nuts. Even caramel chunks will work if you are after something more indulgent. Although to be fair when I want something indulgent I opt for my salted caramel brownies.
When baking cookies I like to put the dough in the fridge before baking. This helps the dough harden and makes it easier to handle. Another plus is that it prevents the cookies form spreading too much during baking, ensuring you get a nice chunky cookie.
As with all cookies, these will be very soft when they come out of the oven. I let them cool on the baking sheet for a minute or so before transferring to a cooling rack. In the past I have tried to move them straight out of the oven, and ended up with a gooey mess. They harden as they cool down.
- 225 g Unsalted Butter At room temperature
- 330 g Plain Flour Sifted
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 55 g Cocoa Powder
- 200 g White Granulated Sugar
- 200 g Dark brown Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 150 g Milk Chocolate Chips
- 150 g White Chocolate Chips
- 50 g Dark Chocolate Chunks
- Heat the oven to 180C
- In a bowl wish the flour, cocoa powder baking soda and salt until combined
- In a separate bowl cream the butter and sugars together, until it becomes light and fluffy
- Scrap the sides down and add in the eggs, one by one, mixing well
- Turn your mixer on low speed and add in your dry ingredients in small batches. I do 4 batches.
- Beat until everything is combined
- Fold in the chocolate chips and chunks*
- Put batter in the fridge for at least 20 minutes
- Shape batter into small balls and line them up on your baking try
- Gently press down in the middle with a spoon
- Make sure you leave about 2-3 inches in between each cookie as they will spread when baking
- Bake for about 10-13 minutes or until the tops look dry
- Let the cookies cool on the baking sheet before transferring to a cooling rack**