I know, I know, it’s a blunt statement. But it was work to get there, believe you me.
I’m picky when it comes to chocolate chip cookies. I hate them when they are cakey, but crunchy isn’t my go-to either.
But the dream, as par as I’m concerned in a cookie that is crunchy on the inside and gooey on the inside (probably why I always eat them within 20 min of them being out of the oven).
Enjoy and please do share your thoughts on the topic!
Makes roughly 35 cookies
What you’ll need:
- 2 1/4 cups all purpose flour (280g)
- 1/2 teaspoon baking powder
- 220g unsalted butter
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 teaspoon salt
- 2 eggs
- 2 1/2 cups chocolate chips (but honestly that’s to your discretion!)
How to make it:
- Pre-heat oven at 175C.
- Mix flour and baking powder in a bowl. Set aside.
- In a large bowl, beat butter and sugar until light and creamy. Add salt and eggs, and mix until combined.
- Gradually add flour mix, until perfectly combined.
- Mix chocolate chips in.
- Scoop out balls of dough the size of a ping pong ball and lay out on a baking sheet covered in parchment paper. Leave enough space between the cookies as they will spread. Bake for 8/9 minutes or until golden.
- Leave the cookies to cool (but have one 20 minutes after baking to appreciate the melty chocolate!)
Tips:
- I think we can all agree peanut butter is life, so I generally like to add 2 tablespoons of peanut butter to the batter, just before the chocolate chips. Delicious!
- This recipe makes quite a few cookies so if you aren’t down to eat 3 dozen chocolate chip cookies, prepare the balls of dough and lay them flat, side by side in a Ziplock bag before putting them in the freezer. Then you can just pull them out a couple of hours before baking them!