Chocolate Chip Cookies
The best and most chewy chocolate chips cookies, so addictive
Servings: 18
Ingredients
- 175 gram butter melted
- 1 large egg
- 1&1/3 cup cake wheat flour or all purpose flour
- 1/3 cup castor sugar
- 1/3 cup brown sugar
- 3/4 tsp bicarbonate of soda
- 1&1/2 tsp vanilla essence
- 1 cup chocolate chips
Instructions
- Preheat oven to 160 degrees Celsius
- Line 2 trays with parchment paper
- Whisk the flour, bicarbonate of soda, brown sugar and white sugar together
- Place the butter (fridge cold) in a bowl and microwave for 40 seconds and set aside. If it's room temperature butter you may need to adjust the time to about 20-30 seconds
- Beat the egg and vanilla essence into the butter and mix into the flour mixture
- Mix in the chocolate chips. It will be a soft cookie dough and look almost buttery
- Scoop up a level ice-cream scoop of cookie dough and place on the lined cookies tray. Place more chocolate chips on top of each cookie. I only baked 6 cookies on each tray. They need to be spread apart, at least 6cm. I used a 40cm x 30cm tray.
- Bake at 160 degrees Celsius for 10 minutes. Turn up the temperature to 180 degrees Celsius and bake for another 3-4 minutes until slightly brown on the edges
- Cookies will still be soft when removed from the oven
- Cool on a cooling rack
Notes
- I used light brown sugar for these cookies but dark brown sugar is perfectly fine
- When in the oven keep a careful eye on it, depending on your oven you may need to adjust the baking time
- Although I used 3 different types of chocolate but any one type of chocolate will work
- If you prefer a more crisp cookie you can bake them for a few extra minutes