There’s something magical about choc chip cookies from a good bakery. They’re thick and fat, packed full of chocolate chips and super soft and gooey on the inside.
It took a lot of trial batches to get these chocolate chip cookies perfect. The end result is a cookie which is even better than the bakery – and I don’t say that lightly.
These dreamy cookies have an outrageous amount of chocolate stuffed in a soft, melt-in-your-mouth cookie dough. They’re also massive, but I still struggle to stop at just one!
- 250 g (9 oz / 1 cup) unsalted butter, cold and cubed
- 1 cup brown sugar, lightly packed
- ½ cup caster sugar
- 2 eggs
- 2 ¾ cups plain flour
- ¼ cup cornstarch / cornflour
- 2 tsp baking powder
- 1 tsp salt
- 2 cups dark or semi-sweet chocolate chips
- Preheat the oven to 170°C / 340°F. Grease a line two large baking trays with baking paper.
- In the large bowl of an electric stand mixer (fitted with a paddle attachment), combine cubed butter and sugars. Beat on medium speed for 3 minutes or until the sugar is well incorporated into the butter.
- Add the eggs and beat for another 2 minutes or until well combined.
- Add the plain flour, cornstarch, baking powder and salt. Beat for 1 minute or until the flour is just incorporated. Be careful not to over-beat the dough. Stir in the chocolate chips.
- Take around ½ cup of dough and shape into in a rough circle. Place onto the prepared baking tray. Don't flatten down (the dough ball should be about 3 cm (1 inch) thick. Repeat with remaining dough. leaving at least 3 cm (1 inch) between the cookies to allow for spreading.
- Bake for 10-12 minutes or until lightly golden around the edges. Allow to cool for 15 minutes on the tray before transferring to a wire rack to cool completely. These cookies are incredible while still warm.
- You can keep the cookies un-refrigerated in an airtight container for up to 5 days.
- To freeze the cookie dough, roll into a log and wrap tightly in two layers clingwrap. Place in a zip-loc or freezer bag. Keep frozen for up to 6 months. Allow to defrost for 6 hours or overnight then bake as normal.
Substitution & Tips
- Additions: try adding 1 cup of chopped roasted nuts.
- Chocolate: you can use any combination of white, milk or dark chocolate chips. You can also use roughly chopped chocolate blocks.
Nutrition Information:Serving Size: 1 Cookie
Amount Per Serving: Calories: 504Total Fat: 24.7gSaturated Fat: 14.9gTrans Fat: 0gUnsaturated Fat: 4.7gCholesterol: 76.3mgSodium: 98.6mgCarbohydrates: 67.5gFiber: 3.6gSugar: 40.5gProtein: 6.6g