There are so many cookie recipes out there on the internet that all boast to give you the ultimate chocolate chip cookie – it’s no wonder so many get lost in the quest of finding the perfect one. And really, it depends on your preference; whether you’re fond of devouring the ooey gooey ones or love the thin, crispy ones or choose the cakey ones – the possibilities are endless.
Whether it’s your 2 am cookie craving that you wanna fulfil or have your girls coming over for a slumber party, this recipe that you’ve stumbled upon is all you’re gonna need. What’s more? It’s no-fuss. You don’t need to search supermarkets endlessly, scouring for weird ingredients like bread flour – everything is easily available, locally.
- 1 cup butter
- 1¼ cups light brown sugar
- ¾ cup (6oz/170g) white granulated/caster sugar
- 2½ cups (12 1/2oz/354g) all-purpose flour/plain flour
- 1½ teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoon vanilla extract , optional
- 2 cups (12oz/340g) bittersweet chocolate chunks
The Good Part:
Whisk the dry ingredients (flour, salt, and baking soda) in a medium bowl. Set aside.
In a separate bowl, melt the butter. Add in both the sugars and whisk vigorously till the colour becomes paler.
Whisk in one egg at a time to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula.
Add the dry ingredients to the wet and stir with the spatula to fully incorporate. Make sure you’ve scraped the bottom of the bowl to yield a uniform batter.
Make the chocolate rain.
N.B.: Chill the dough for a minimum of 1 hour. The dough will be soft but DON’T add more flour. It needs to be chilled to firm up. This will make it easier to scoop and you cookies will keep their shape better while baking.
Scoop 14-15 balls of cookie dough (1/4 cup/100g each) and place on a parchment-lined baking sheet. Leave some space between the cookies because they spread out during baking.
Bake the cookies at 190°C until the edges are set and the cookie is beginning to turn golden brown throughout, but still seem underbaked in the middle (about 12-15 minutes roughly). It is really important you don’t over bake these cookies otherwise they won’t be soft in the middle.
Enjoy warm, fresh-out-of-the-oven, ooey gooey cookies and have their scent waft around your whole house.