I’m finally sharing my take on a batch of these chunky chocolate chip cookies, a baked good that I mostly relate to…
These aren’t your grandmas cookies, they’re much better than that. They’re much thicker, packed with chocolate chips and have the most perfect gooey centre (with a crisp outer) – the only way cookies should be, in my personal opinion.
I have seen this style of cookie grow in popularity over the past 18 months, out with the more ‘standard’ cookie and in with the thicker and chunkier cookie – which I’m all for!
Let’s be honest, cookies are always a good idea, right? I wasn’t sure whether to call these NYC cookies, chunky cookies or bakery style cookies but whatever you call them, they’re delicious!
Anyway, let’s get started, shall we?
125g granulated sugar.
225g light brown sugar.
1 tsp vanilla extract.
400g plain flour.
1 tsp baking powder.
pinch of salt.
250-300g milk chocolate chips.
Before you get started on the recipe, you’ll want to do some prep work. Start by preheating your oven to 180˚c/350˚f, weighing up all of your ingredients, line your baking trays with parchment paper and get ay equipment you may need, such as a stand mixer (with a beater attachment), spatula and ice cream/cookie scoop.
To get started on the cookie dough, take a mixing bowl and place in the butter, granulated sugar and light brown sugar. Then beat them all together until they are well combined. – the mixture should be lighter and fluffier.
Once you’ve achieved that consistency, you can then go ahead and give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated.
Then add the eggs, one at a time, beating well in-between each addition – you will notice the consistency change as you add the eggs in, this is completely normal and you shouldn’t worry about it too much, unless the mixture has scrambled (which it shouldn’t do).
Then go ahead and give the bowl another scraping down, again just to incorporate any bits that may not have been fully worked in from earlier on.
Now add in the plain flour, baking powder and salt, passing them through a sieve first, just to remove any lumps that may be in the dry mix. You can then add in the chocolate chips.
Go ahead and start mixing everything together over a low speed to start with (unless you want dry ingredients and chocolate chips all over the kitchen) and work your way up to a medium-high speed, only mix until a clear dough has formed. Try your best not over mix the dough, as it will ruin the texture of the cookies.
As the dough doesn’t need chilling, you can process it straight away. Take your scoop and scoop up a generous amount of the cookie dough, ensuring its’s level with the scoop – then roll it in your hands until its smooth, then round it off using a circular cookie cutter and place onto your lined baking tray. Repeat this process until you have no dough left.
When you place the cookies onto the baking trays, allow them to have space around them as they do grow and expand while baking and you ideally don’t want them to batch together.
Once you have your trays filled, you can go ahead and place them into your preheated oven and bake for 18-22 minutes. I recommend checking them at 18 minutes but they may need more time.
Although it may be tempting to eat these straight from the oven, allow them to cool to the stage where you can pick them up at least. They are best enjoyed warm or at least reheated!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.