Chunky Chocolate Chip Cookies
Soft and chunky chocolate chip cookies. Customise the recipe to your liking - add all your favourite "seasonings" to your cookie! Check out the tab above for a list of variations.
Equipment
- Stand mixer
- Kitchen scales
Ingredients
- 200 grams unsalted butter, softened
- 140 grams brown sugar
- 140 grams caster sugar
- salt pinch
- 2 whole eggs
- 2 grams vanilla extract
- 435 grams flour
- 2 grams baking soda
- 12 grams baking powder
- 435 grams chocolate chips
Instructions
- Cream butter, both sugars, and salt with a paddle in a stand mixer until pale, and fluffy. Add eggs one at a time and stream in vanilla.
- Whisk together flour, baking soda, and baking powder.
- Add flour mixture to the egg mixture and mix on a low speed until it comes together in a bowl. Fold in the chocolate chips as the last ingredient.
- Using a kitchen scale, weigh cookies at 95 grams each if you want CHUNKY cookies; this should give you 15 + 1 baby cookie.Once they're all weighed up, DO NOT roll the dough into a smooth and perfect ball, just clump the dough together just enough for it to hold its shape and place directly onto a tray, without flattening them. Place cookie doughs in the freezer and freeze for at least an hour.
- Preheat the oven to 180°C. Place cookie doughs on a sheet tray lined with baking paper and bake for 18 minutes - check on them after 15 minutes. Let the cookies rest for 10 minutes before eating.
Notes
- The batch that I made pictured here, 70% of the chocolate chips are from Cadbury Caramilk Baking Chips special edition, and the rest I used Cadbury's dark chocolate baking chips. Half of the cookie dough I left them as plain, and the other half of the cookie dough I added 2 teaspoons of Bushells Coffee and Chicory Essence.
- What makes these chunky is actually how you form the dough and also by freezing them. Freezing the dough until they're hard before baking is going to keep their chunky shape, and will not flatten them completely with a smooth dome on top.