Chewy chocolate chip cookies

The secret to the perfect chocolate cookie lies in the emulsion of butter and sugar. During baking, the butter melts, the dough spreads, the edges caramelise and become crisp, while the centre remains soft. The melted chocolate chunks make every bite an experience.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
Total Time 30 mins
🍽️ Servings 10 servings
🔥 Calories 250 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking paper
  • Baking tray
  • Whisk

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1

Whisk the egg with the sugar and vanilla until frothy, then drizzle in the butter.

Tip: The sugar crystals help get air into the egg, making the dough light.
2

Fold in the dry ingredients and the chocolate.

Tip: Do not overmix after the flour is added, or the dough will become rubbery (gluten formation).
3

Spoon mounds onto the tray, leaving space between them.

Tip: Under heat, the butter melts and the dough will spread.
4

Bake at 180°C (160°C Fan) for 12-15 minutes.

Tip: The edges should brown, but the centre should remain pale.

Recipe FAQ

Why did it spread completely?
The butter was too warm when you mixed it in, or you didn't chill the dough.
Why is it hard as a rock?
You overbaked it. Take it out when the middle still looks soft – it will firm up from the heat of the tray.

Ingredients

  • 180 g Plain flour
  • 120 g Melted butter (lukewarm)
  • 150 g Sugar
  • 2 pc Eggs
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 1 tsp Vanilla extract
  • 150 g Dark chocolate