If your a chewy chocolate chip cookie fan, then you’ll love this recipe. Chewy in the middle and crispy around the edges.
This recipe makes a lot of cookies, so you can bake half of the dough and freeze the rest.
Chewy Chocolate Chip Cookies
225g butter, softened
1/2 cup white sugar
1 1/2 cup packed brown sugar
2 tsp vanilla essence
2 1/2 cups flour
1/2 teaspoon salt
1 tsp baking soda
1 1/2 tsp baking powder
2 cups of dark chocolate chips
Preheat oven to 180.C
Line two baking trays with baking paper.
Cream butter and both sugars until nice and fluffy.
Add both eggs and vanilla, beat for an additional 2 minutes.
Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed.
The cookie batter should be nice and thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and place the batter onto the baking tray.
Bake for 12-14 minutes until the edges are nice and golden.
Remove from oven and allow to cool.
If your more of a soft cookie fan, then you’ll love this recipe Here.
I’ve tried lots of different chocolate chip cookie recipes over the years, but this one will always be my favorite! hard on the outside and soft in the middle.
Chocolate Chip Cookies
Recipe source: Chelsea Winter
1 1/4 cups plain flour
1/2 tsp baking soda
1/4 tsp salt
125g butter, softened
3/4 cup brown sugar, firmly packed
1 tsp vanilla essence
1 cup chocolate chips
Preheat oven to 200C
Beat together butter, brown sugar and vanilla with a hand mixer or by hand until well combined.
Add the egg and beat well.
Add flour, baking soda and salt into the bowl, stir to combine.
Stir in the chocolate chips and mix till all mixture comes to a soft dough.
Spoon the mixture in 2 tablespoon portions about 5cm apart on a baking tray lined with baking paper.
Bake in the oven for about 8-10 minutes. The edges of the biscuits should brown. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack.