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Thick Chocolate Chip Cookies

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These bakery-style chocolate chip cookies are wonderfully thick, chewy, and loaded with chocolate, perfect for any occasion.

Ingredients

Scale
  • 200 g Cold unsalted butter
  • 180 g Light brown sugar
  • 80 g White caster sugar
  • 2 large Eggs at room temperature
  • 1 tsp Vanilla extract
  • 250 g Self-raising flour
  • 150 g Plain flour
  • 1 tsp Salt
  • 1 tsp Baking powder
  • 300 g Milk/white/dark chocolate chips – or a mixture of all three

Instructions

  1. Chop the cold butter into chunks.
  2. Place the butter chunks in a large mixing bowl.
  3. Beat the butter using an electric mixer or wooden spoon for 1 minute until slightly softer and broken up, but not creamed.
  4. Add the light brown sugar and white caster sugar to the butter.
  5. Beat the sugars and butter together until just combined, avoiding over-mixing.
  6. Mix in both of the room temperature eggs.
  7. Add the vanilla extract and mix until just combined.
  8. In a separate bowl, stir together the self-raising flour, plain flour, salt, and baking powder until well mixed.
  9. Tip the dry flour mixture into the wet butter mixture.
  10. Fold everything together until a thick cookie dough forms.
  11. Add all of the chocolate chips to the dough.
  12. Use your hands to mix the chocolate chips into the dough until evenly distributed.
  13. Line a baking tray or tin that fits inside your freezer with greaseproof paper.
  14. Weigh out 120g of cookie dough for each cookie.
  15. Use your hands to roughly shape each 120g portion into a ball.
  16. Place the shaped cookie dough balls on the lined baking tray.
  17. Repeat until all the cookie dough is used, aiming for 9-10 cookies.
  18. Ensure the cookie dough balls are not touching on the tray.
  19. Cover the baking tray with clingfilm.
  20. Freeze the cookie dough balls for at least 90 minutes, or up to 48 hours for best results.
  21. Preheat your oven to 180°C (fan) whilst the cookies are freezing.
  22. Five minutes before the freezing time is finished, line a large baking tray with greaseproof paper.
  23. Place the lined baking tray in the preheated oven for 5 minutes to heat up.
  24. Remove the hot baking tray from the oven.
  25. Place 3 to 4 of the frozen cookie dough balls onto the heated tray, leaving plenty of room between them.
  26. Bake the cookies on the middle shelf of your oven for 15 minutes.
  27. Bake until the outside edges are golden, but the top and middle are only lightly browned and still look soft.
  28. Remove the cookies from the oven.
  29. Leave the cookies to cool on the baking tray for 5 minutes, or until firm enough to handle without falling apart.
  30. Enjoy your cookies straightaway!

Notes

Ensure eggs are at room temperature for better dough consistency.
Do not over-mix the butter and sugar to keep cookies thick.
Freezing the dough for at least 90 minutes is crucial for shape.
Preheating your baking tray helps achieve crisp edges and gooey centers.

Find it online: https://thecozycuppa.com/thick-chocolate-chip-cookies/