Big, soft and chewy Chocolate Cookies made from scratch.
- 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
- 40 grams (1/2 cup) cocoa powder
- 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
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
- In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add egg. Beat again until combined – but try not to over mix.
- Add flour, cocoa, baking soda and salt and beat on a low speed until soft cookie dough forms.
- 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.
- Bake cookies for 12-14 minutes. Leave cookies to cool completely. They will firm up as they cool.
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.
Keywords: Double chocolate cookies, Chocolate cookies, Thick chocolate cookies