Chocolate Chip Cookies
We love a cookie with contrast: crisp, caramelised edges and a soft, slightly chewy middle. Melted butter, a higher share of brown sugar and an extra yolk get us there, along with a proper rest in the fridge. We chop a bar of chocolate instead of using chips, so each cookie gets both fine specks and big molten pools.
- Prep
- 20 min
- Cook
- 24 min
- Rest
- 1 h
- Total
- 1 h 44 min
- Servings
- 20
- Level
- Easy
- Per serving
- 210 kcal
Ingredients
Makes: 20 cookies, 8 cm
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Method
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Step 1: Whisk butter and sugars
In a bowl, whisk the melted, slightly cooled butter with the brown and white sugars for 1 minute, until smooth and glossy.
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Step 2: Add eggs and vanilla
Add the egg, yolk and vanilla and whisk for another 30–40 seconds, until the mixture lightens and thickens.
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Step 3: Fold in flour and chocolate
Add the flour, baking soda and salt and fold with a spatula just until no dry flour remains. Stir in the chopped chocolate, including the fine shavings.
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Step 4: Chill the dough
Cover the bowl and refrigerate for at least an hour. Chilled dough spreads less, giving thicker cookies with a deeper caramel flavour.
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Step 5: Shape the balls
Heat the oven to 180°C (350°F) and line a baking sheet with paper. Roll the dough into balls of about 45 g and place 8–10 per sheet, 6 cm apart.
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Step 6: Bake the cookies
Bake for 10–12 minutes, until the edges are golden brown and the centres still look pale and soft. Don't overbake; they finish setting on the hot tray.
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Step 7: Cool on the tray
Leave on the tray for 5 minutes to firm up, then move to a rack. Bake the remaining dough the same way.
Tips & variations
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Tip
For perfectly round cookies, place a wide glass over each one straight out of the oven and swirl it around a few times to neaten the edges.
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Variation
Sprinkle a few flakes of sea salt on each ball before baking; the salt makes the chocolate and caramel notes pop.
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Tip
Freeze the dough balls on a tray, then bag them for up to 3 months. Bake straight from frozen, adding 1–2 minutes.
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Storage
Keep baked cookies in an airtight jar for up to 4 days. A slice of bread in the jar keeps them soft for longer.
Nutrition
| 1 serving | Whole dish 20 servings | |
|---|---|---|
| Energy | 210 kcal | 4,200 kcal |
| Protein | 3 g | 60 g |
| Fat | 12 g | 240 g |
| Carbohydrates | 22 g | 440 g |
Approximate values calculated from standard ingredient data.
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