These cookies are thick, crisp on the outside, have a molten like gooey centre and absolutely loaded with dark chocolate chips!
These cookies will be BIG, 6oz or 170g to be precise so make sure you leave enough space on your baking trays when baking.
Ingredients
500g plain flour
3/4 tsp baking soda
1 1/4 tsp baking powder
1 tsp cornstarch
1 tsp salt
120g butter – room temperature
135g brown sugar
80g granulated sugar
1 large egg
2 1/2 tsp vanilla essence
370g semi – sweet chocolate chips
Method
- In a medium bowl, sieve all the dry ingredients together and set aside.
- In a large mixing bowl, beat the butter and sugars together until light and creamy.
- Beat in the egg and vanilla, scrape down all the sides of the mixing bowl.
- Add the dry ingredients in 2 or 3 stages and beat well after each addition.
- On a low speed gently fold through the chocolate chips until evenly distributed.
- Place clingfilm over the bowl and set in the fridge overnight for best results.
- Preheat the oven to 160F and line 2 baking trays with parchment paper.
- Using a digital weighing scales for best and accurate results weigh out the cookie dough to 6oz or 170g and roll into a ball shape and line them on the baking trays with loads of room as these cookies will be big, but they don’t spread that much when baking in the oven.
- Bake for 14 minutes and once out of the oven use the back of a spoon to press the cookies down a little.
- Leave to cool before eating!
Baked 4 U 