Soft Batch Chocolate Chunk Cookies

Updated: Dec 19, 2021

There are so many chocolate chip cookie recipes out there, why would you pick mine? Well if you like them chewy, soft and exploding with chocolate, then this is the recipe for you.


What makes you want to choose this recipe over others? Well........

  • These cookies are soft and chewy

  • They are super chocolatey

  • Bakery styled

  • Larger than life cookies

  • and thick and chunky- just how cookies should be

Tips for making cookies:


1- Always use melted butter for chewy chocolate chip cookies

2- The extra yolk makes these chewy- so don't skip on it.

3- Doesn't matter if you keep them out on the shelf for a day or 4, these cookies will remain soft! Thats why they are so good!

4- Always chill your cookie dough. I chill it for at least an hour, but it is much better to chill them over night. The resting time means the cookies get time to develop their flavour.

5- Adding cornflour to the dough gives it a softer cookie and ensures that the cookie doesn't spread too much while baking.










Preparation time 20 minutes

Chill time minimum an hour- but can be chilled for a day

Cook time 10-12 minutes

Yields 18 medium cookies / 12 jumbo cookies (jumbo cookies are always a YES!)


Ingredients


3/4 cup butter

1/4 cup sugar

3/4 cup soft brown sugar

2 teaspoons vanilla

1 egg and 1 yolk

2 cups flour

2 teaspoons cornflour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chunks

1/4 cup chocolate chunks (for topping)







Instructions


  • Preheat the oven to 170 celsius. Line 2 baking sheets with parchment paper.

  • Combine the flour, cornflour, baking powder and salt in a bowl. Set aside.

  • Beat the butter, sugars and vanilla in a bowl, with a paddle attachment for 4 minutes until creamy and light.

  • Add the egg then the yolk.

  • Slowly add the dry ingredients into the egg mixture. Mix on low until just combined.

  • Cover the dough and chill in the refrigerator for a minimum of an hour- or better yet overnight.

  • When ready to use, scoop the cookie dough onto prepared baking sheets, using an ice cream scoop. The ice cream scoop holds around 3 Tablespoons cookie dough

  • Space the cookie dough balls 2 inches apart.

  • Place the cookies in the oven for 10-12 minutes, when they come out of the oven they will look slightly under baked, but that's perfectly fine as they continue to cook on the baking sheets even after you take them out of the oven.

  • Once, you take them out, press the extra chocolate chunks into the cookies, then leave them to cool.

  • Cookies will remain fresh at room temperature for a week.


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