Description
These Thick Chocolate Chip Cookies are a delightful treat combining a soft, buttery base with melty chocolate chips in every bite. Perfectly thick and chewy, they offer a satisfying texture that balances sweetness with a hint of salt. Ideal for cookie lovers who want an indulgent homemade dessert that’s easy to make and shares beautifully.
Ingredients
Scale
Butter and Sugars
- 200 g cold unsalted butter (take the butter out of the fridge 30 minutes before baking)
- 180 g light brown sugar
- 80 g white caster sugar
Wet Ingredients
- 2 large eggs (at room temperature)
- 1 tsp vanilla extract
Dry Ingredients
- 250 g self-raising flour
- 150 g plain flour
- 1 tsp salt
- 1 tsp baking powder
Add-ins
- 300 g chocolate chips (milk, white, dark, or a mixture)
Instructions
- Prepare the Ingredients: Remove the cold unsalted butter from the refrigerator 30 minutes before starting to allow it to soften slightly. Ensure eggs are at room temperature to blend smoothly with other ingredients.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the light brown sugar and white caster sugar until the mixture is pale, fluffy, and well combined. This creates a creamy base that gives the cookies their moisture and richness.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter and sugar mixture, beating well after each addition. Then stir in the vanilla extract to infuse flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the self-raising flour, plain flour, salt, and baking powder to evenly distribute the raising agents and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, folding carefully to form a smooth cookie dough. Avoid overmixing to keep cookies tender.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough until they are evenly distributed throughout.
- Shape the Cookies: Using a spoon or cookie scoop, portion out dough balls onto a baking tray lined with parchment paper. Space them well apart to allow for slight spreading.
- Bake: Preheat your oven to 180°C (350°F). Bake the cookies for approximately 12-15 minutes or until the edges are golden but the centers remain soft for a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use butter that is cold but slightly softened to ensure dough texture is ideal.
- Room temperature eggs help in achieving a smooth, well-emulsified dough.
- You can customize these cookies with different types of chocolate chips or add nuts for additional texture.
- Do not overbake – cookies will firm up as they cool, maintaining a soft, thick consistency.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
