These are the cookies I will bake for my kids so that they can eat warm cookies and drink milk before they go to sleep hahahaha. Always wanted a mother who would feed me warm cookies and milk before my bedtime but I guess my mother had other ideas, like stuffing me with vegetables.
These cookies are the soft and chewy kind, not the crispy kind. I actually prefer the soft and chewy kind because they have more body and the best part of these cookies are that when you bite into, there are bits of gooey stringe-y chocolate 🙂
This is going to be my go-to chocolate chip cookie recipe from now onwards. It’s time to stock my fridge and freezer with cookie dough so that I can bake these cookies any time I crave for them.
150g of butter
70g of packed brown sugar
50g of granulated sugar
1 large egg
1 tsp of vanilla extract
240g of unbleached all purpose flour
1/2 tsp baking soda
170g chopped dark chocolate
1. Cream butter and sugar at high speed until light and fluffy.
2. Turn down mixer to low speed and add in eggs and vanilla extract. Beat until well-combined.
3. Mix at high speed for 1 minute and then stop.
4. Whisk flour and baking soda together.
5. Fold in flour mixture into butter mixture, until just combined. The batter will be stiff.
6. Fold in chopped chocolate.
7. Using an ice-cream scooper and a scale, weigh out 48g sized balls.
8. Put the balls into the fridge for at least an hour. (You can fridge them for a few weeks and bake them whenever you want to eat fresh chocolate chip cookies)
9. Preheat the oven to 190 degrees Celsius, place the balls of dough onto a baking tray lined with baking paper and bake for exactly 11 minutes.
10. The cookies will come out looking slightly unbaked but just take them out because they will turn out perfect in the end. Let the cookies cool completely on the tray before transferring them anywhere, including your stomach.
Enjoy that nice, warm, soft, chewy, chocolate-stringy cookie :>