What kind of chocolate chip cookie do you dream about when a craving surfaces? Mine’s soft and chewy, buttery and chocolatey all in the same bite. Warm out of the oven, I can never resist sneaking one before it has cooled down. I especially love having multiple kinds and sizes of chocolate bits in it with it all melting differently, resulting in gooey chocolate yumminess.
How flat they go will depend on how warm the butter in the mixture is – the colder it is, the rounder and perkier the cookies will be. Better even, leave the dough in the fridge for 48 hours before baking and they will be perfect. You can add any nuts, chocolate or goodies you like to this recipe – just be creative!
- 250g butter, unsalted (room temperature)
- 1½ cup brown sugar (firmly packed)
- 1 teaspoon vanilla paste
- 2 eggs, size 8
- 2½ cups plain flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped up good quality chocolate (into a variety of sizes)
- Preheat oven to 200c fan bake.
- With a stand mixer, beat together butter, brown sugar and vanilla until well combined.
- Add the eggs and beat until the mixture is well combined.
- Sift flour, baking soda and salt together in a separate bowl and stir with a whisk to combine.
- Add flour mixture to the stand mixer and mix well.
- Stir in the chocolate bits.
- Using a small ice cream scoop, portion and place cookie dough about 5cm apart on a baking tray lined with baking paper.
- Place dough in the fridge for a minimum of 30 mins and up to 48 hours to firm up. (You can even freeze them!)
- Bake in the oven for about 8-10 minutes. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
- Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack. Eat them warm then make some more!
They are good as ice cream sandwich cookies too!