Hello hello 🙂 winter has finally arrived, with the freezing cold weather especially in the mornings when you need to get out of bed but your feet feel like ice blocks making it practically impossible to move 😯 ah yes it just makes you wonder what happened to summer!
That’s where these cookies come in 😄 I’ve been into making things that can be eaten warm lately. Already shared my favourite brownies recipe, got a few cinnamon-y recipes coming on the way too 😉
I’ve been making these cookies for agess! When I got into doing events, these cookies were favoured by everyone! I couldn’t even get double chocolate chip cookies to sell like these 😮 They use more white sugar than brown sugar which isn’t really the norm for chocolate chip cookies but when I first developed this recipe, my family wasn’t really acquainted with brown sugar, shocking I know 😐😐, but once I started making and selling these and saw the response I figured well people must like this combination! 🙂
I have since started melting my butter instead of creaming it with the sugars. Mainly because my electric whisk broke!! But also it makes the cookies extra chewy which is always a plus 🙂
One of the main things about making cookies is not to forget the salt. Usually you can leave out salt and be okay but in my opinion salt is what makes or breaks a cookie. Without it, cookies are so sweet from all the sugar making them near inedible!
You should always use a good amount, more than you usually would. Here I use 3/4 teaspoons which may seem alot but trust me it’s not. You might think that the batter is salty when you taste it, I haven’t met someone who can resist cookie dough batter 😂 but that’s how it should be. You won’t taste the salt once the cookies are baked, promise! If you’re too worried or like your cookies on the sweet side then decrease to 1/2 teaspoon no less 🙂
As you can see here my cookies are on the thick side. This batter makes enough to make 9 – 12 cookies 9 being biggg. If you like thinner cookies then flatten the cookie dough balls a bit before baking 🙂
Other than that I’m sure you guys will love this recipe because it’s so versatile and ANYTHING can be added to it. It’s the one recipe I use to add all sorts of chocolate bars and biscuits 🙂
Soft, chewy and super easy! 🙂
Chocolate Chip Cookies
Makes 9 large, 12 medium or as many small cookies as desired
- 1/2 cup (100gm) butter, melted
- 1/2 cup (100gms) white sugar
- 1/4 cup (50gms) soft brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups + 2 tablespoons flour (1 tablespoon more if needed)
- 1/2 teaspoon baking soda
- 1 teaspoon corn flour/corn starch
- 1/2 – 3/4 teaspoon salt
- 3/4 – 1 cup chocolate chips or chunks
- In a large bowl, add the melted butter and both sugars. Whisk until the mixture is slightly thickened and pale and the sugar is well combined with the butter. This may take about 2 minutes of whisking fast.
- Add in the egg and vanilla and whisk only until just combined.
- Add in the 1 1/2 cups + 2 tablespoons flour, corn flour, baking soda and salt. Use a wooden spoon to combine. Add in the chocolate chips and fold to combine taking care not to over mix. If the dough is still very wet, won’t hold together, then add in 1 extra tablespoon of flour. Try not to add any more so the cookies don’t become hard.
- This cookie dough must be be chilled for a few hours, minimum 2 hours, or overnight which is what I do.
- Once ready to bake, if the dough has been chilled overnight then make sure it has warmed almost to room temperature before baking, preheat oven to 170C. Roll dough into balls and place on a baking tray lined with baking paper. If you like cookies on the thinner side then flatten each dough ball slightly. Bake for 10 – 12 minutes until the bottoms of the cookies are golden brown but the middles are slightly under cooked. Make sure not to over bake the cookies because they will continue cooking once taken out of the oven.
- Allow cookies to cool on the warm baking tray before placing on a wire rack or straight into a cookie jar.