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Chocolate Cookies

Yield Makes 10-12 large cookies 1x
Prep: 30 minutesCook: 12 minutesTotal: 42 minutes

Big, soft and chewy Chocolate Cookies made from scratch.

Ingredients

  • 115 grams (1/2 cup or 1 stick) unsalted butter, COLD (straight from the fridge), roughly chopped
  • 190 grams (1 cup) brown sugar
  • 1 large egg, cold
  • 210 grams (1 and 1/2 cups) plain flour or all purpose flour
  • 40 grams (1/2 cup) cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 150 grams (1 cup) dark or milk chocolate chunks, chopped by hand
  • 150 grams (1 cup) dark or milk chocolate chips

Instructions

  1. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
  2. In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined and creamy. Add egg. Beat again until combined – but try not to over mix.
  3. Add flour, cocoa, baking soda and salt and beat on a low speed until soft cookie dough forms.
  4. Add all the chocolate and beat briefly. Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
  5. Bake cookies for 12-14 minutes. Leave cookies to cool completely. They will firm up as they cool. 

Notes

Cookie thickness: Try baking one cookie initially. If it’s not thick enough, place the cookie dough in the fridge for at least 30 minutes and try again.

Author: Jessica HolmesCategory: CookiesCuisine: Australian
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