Chunky Choc Chip Cookies

Thick, chewy chocolate chip cookies with crispy edges and soft centers.

Ingredients

• 227g salted butter, cold and cubed
• 200g brown sugar
• 100g white sugar
• 2 large eggs
• 190g plain flour
• 190g cake flour substitute (190g plain flour minus 2 tbsp, plus 2 tbsp cornflour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 300-350g chocolate chips or chunks

Method

1. Preheat oven to 200°C (fan-forced 180°C). Line 2 baking trays with baking paper.
2. Cream butter and sugars: In a stand mixer or with beaters, beat the cold cubed butter with brown and white sugar until combined and slightly creamy. It will look rougher than usual because the butter is cold.
3. Add eggs one at a time, mixing well and scraping bowl between additions.
4. In a separate bowl, whisk together flours, cornflour, baking soda, baking powder, and salt.
5. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips or chunks.
6. Scoop about 120g of dough (large ice-cream scoop size). Roll into tall balls, not flat discs. Place spaced apart on trays.
7. Optional: For extra thickness, chill the shaped dough for 30-60 minutes before baking.
8. Bake for 10-12 minutes. The edges should be lightly golden but the centers will look a bit underdone.
9. Leave on tray for 10 minutes before moving - this is when they firm up and stay thick.
10. Transfer to wire rack to cool completely.

Nutrition (per serving, approximate)

Notes

Using cold butter creates a thicker, chunkier cookie texture.

The cookies will look underdone when you take them out - this is normal. They firm up as they cool.

Store in an airtight container for up to 5 days.

Tags: #dessert