Soft and Chewy Chocolate Chip Cookies
Soft and Chewy Chocolate Chip Cookies, the very best homemade cookies made from scratch for every occasion. They are made with dark brown sugar for a deep dark colour and a gooey texture. Rich, buttery, utterly delicious, these choc chips are the very best you can get! They are quick and easy to make, and baked to perfection. The kids and grown-ups will all love these fantastic cookies, so grab some before they are gone.
Servings: 20 cookies
Calories: 214kcal
Equipment
- Oven
Ingredients
- 275 g plain flour
- 175 g salted butter
- ½ teaspoon bicarbonate of soda
- 1 egg
- 1 egg yolk
- 125 g granulated sugar
- 125 g dark brown sugar
- 1 tablespoon vanilla extract
- 1 cup milk chocolate chips
Instructions
- Cut the butter into cubes, and add to a heatproof bowl set over a pot of simmering water.
- Leave to melt, then remove from the heat and allow it to cool down.
- Add the cooled butter to a large bowl, and add the white and brown sugar.
- Use a hand mixer to mix everything together until you get a smooth paste.
- Add the egg and egg yolk, and mix again.
- In go the sifted flour, bicab of soda, vanilla extract, and mix again.
- Throw the chocolate chips in, then use a spatula to mix the ingredients together.
- Leave the mixture to rest for 5-10 minutes so that the dough can thicken a bit, it's pretty soft at this stage.
- Line a large baking tray with non-stick baking paper.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit), and use an ice cream scoop or a spoon to scoop out small balls that are far enough from each other on the tray, I only had 6 on mine at a time.
- Bake for about 10-11 minutes, or until the edges are slightly darker, and the cookies are still a bit puffed up.
- Leave to cool on a hard surface.
- Repeat with the remaining cookie dough, I baked mine in 3 batches.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
- Make sure you measure the ingredients well, otherwise the texture won't be the one you are after. If the cookies do not spread much, it must be because there was too much flour. If they spread too much, there must have been too much butter.
- Always preheat the oven before baking, I usually have mine on at least for 10 minutes before I get the cookies in.
- Also, you should ideally have all the cookies of the same size, otherwise the smaller ones will be ready a lot sooner and have burn edges by the times the larger ones are ready.
Nutrition
Calories: 214kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 102mg | Potassium: 28mg | Fiber: 1g | Sugar: 18g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg