olive’s cookery writer Adam says… “Name someone who doesn’t like chocolate chip cookies. It can’t be done! For me, whether they’re homemade or swiped from the help-yourself broken biscuit basket at Millies’, I can’t get enough of these chocolate-studded crowd pleasers. There’s nothing fancy about a cookie – just a sweet, crisp outside and soft, chewy middle. Here’s how to get your cookies right, every time.”
Perfect your cookies with our expert tips and tricks:
- Chilling the dough balls before baking means that they’ll cook and spread more slowly in the oven – so the centre of the cookie will remain chewy.
- Chopped chocolate (as opposed to the traditional chips) results in delicious chocolate puddles in the cookies.
- Pushing the largest chocolate pieces into your dough just before baking will keep the chocolate molten on the surface.
It’s important to get lots of air into the mixture. When butter and sugar are whisked together, their structures change and allow more air in. It’s an essential step for light, fluffy cookies.
Using two types of sugar may seem unnecessary but they bring different qualities to the cookies. Brown sugar adds a molasses flavour and fudgy texture to the cookie’s centre, while the caster sugar ensures a crisp exterior by giving structure to the dough.
This recipe also calls for two types of flour. Plain flour gives a shorter texture (which means a crisp exterior), while the strong white bread flour adds extra gluten to the dough, ensuring a lovely, chewy middle.
- Total time 25 minutes
- Note + chilling + cooling
- Difficulty Easy
- salted butter 150g, melted
- soft dark brown sugar 75g
- caster sugar 75g
- egg 1
- vanilla extract ½ tsp
- plain flour 100g
- strong white bread flour 100g
- baking powder ½ tsp
- sea salt flakes a pinch, plus extra to serve
- dark chocolate 100g, chopped into small chunks
Whisk together the melted butter and sugars using electric beaters until light, thick and fluffy, then add the egg and vanilla extract, and whisk again until really light and fluffy.
In a separate bowl, mix together the flours, baking powder and a pinch of sea salt, then fold into the butter and sugar mixture to make a dough. Reserve 16 of the largest dark chocolate pieces and set aside. Fold the remaining chopped chocolate into the dough.
Line 2 large baking trays with baking paper. Use an ice-cream scoop to make 8 dough balls, then place them on the trays ensuring there are large gaps around each one (the cookies will spread in the oven). Push the large chunks of reserved chocolate into each ball and chill in the fridge for an hour.
Heat the oven to 180C/fan 160C/gas 4. Bake for 10-12 minutes or until just set, and a little brown at the edges. Cool on the trays for 10 minutes before transferring to a wire rack to cool completely. Sprinkle with extra sea salt, if you like.
- kcals 382
- fat 20.3g
- saturates 12.3g
- carbs 44.5g
- sugars 24.7g
- fibre 1.8g
- protein 4.4g
- salt 0.6g