Looking for the perfect chocolate chip cookie recipe? Look no further.
These cookies are the absolute pinnacle of perfection – buttery, rich, chewy on the outside and gooey on the inside – ideal for any family gathering, afternoon tea or weekend treat.
This recipe makes 12 cookies, but can simply be doubled or tripled to cater for any occasion!
150g melted butter
150g soft brown sugar
190g plain flour
1 large egg
1 extra egg yolk (optional)
1/2 tsp baking powder
1 tsp vanilla extract
200g chocolate chips or chunks
1/4 tsp salt
1. Mix the melted butter, salt and sugar together until a smooth paste forms.
2. Add in the egg and vanilla extract and beat until smooth.
3. Sift in the flour and baking powder, then gently fold the mixture with a spatula.
4. Fold in the chocolate chunks.
5. Chill the dough. We recommend 2-3 hours for best results. (For more intense flavours, chill the dough overnight before baking).
6. Pre heat the oven to 180°C/160°C (fan), and line two baking trays with greaseproof paper.
7. Divide the mixture into 12 balls and spread out evenly on your baking trays. Make sure to leave enough space between each to allow for spreading.
8. Flatten the balls slightly, so that the cookies are still more tall than wide (this will result in thick cookies with gooey centres).
9. Bake for 10 minutes, or until they start to brown/crisp at the edges but are still very soft in the centre (don’t worry, they’ll harden as they cool).
10. Leave to cool on the tray for 5 minutes before transferring to a cooling rack.
How long will they last?
Stored at room temperature, in an airtight container, the cookies should last up to 5 days.
Why melted butter?
Melted butter results in chewier cookies, compared to softened butter which results in a more cake-like cookie. This is because melted butter mixes more easily with flour, which makes it easier for gluten to form. The more gluten you have, the more chew you will get. Both softened butter and melted butter tastes great – it really comes down to your preference!
Why the extra egg yolk?
The choice to add an extra egg yolk is completely optional, but results in a super chewy texture and delicious richness. Egg whites typically dry out foods, which is why they’re often used for whipped and fluffy batters like macarons and meringue. The yolk, however, contains protein that, when heated up, produces a gel-like substance that results in a super soft texture when baked.
Why should I chill the dough?
Chilling the cookie dough may just be the most important part of the recipe! By chilling the dough, you’re allowing the ingredients to settle together, and even more importantly, colder dough results in thicker cookies! How long you chill your dough is up to you, but we’d recommend chilling for at least 30 minutes (if you’re in a hurry), but preferably 2-3 hours. For more intense flavours and textures, chilling your dough overnight is a must.
How do you prevent cookies going flat?
If your cookie dough is already warm when it comes to baking, you may find they’ll spread more in the oven and become flat. That’s why we recommend chilling your dough overnight if you can. The longer you chill your cookie dough, the thicker your cookie will be!
Can I prepare the dough ahead of time?
Absolutely! And we recommend doing so! If you’ve got an occasion coming up, or expecting family and friends round for afternoon tea, prep your dough a day or two ahead of the event and chill in the fridge until it’s time to bake. We recommend letting your chilled dough sit at room temperature for 20 minutes before baking.
Can I freeze my cookie dough?
You sure can. If you’ve got some leftover dough, why not save some for another time? We suggest scooping the cookie dough into a freezer bag or airtight container to keep it fresh. Your cookie dough should be good to use for up to 3 months.