Soft, buttery cookies bursting with rich and gooey chocolate chunks…. I know I’m biased, but these might be the best cookies that I’ve ever made. The whole recipe takes around 30 minutes, from start to finish. Yep that’s right following this super easy recipe will leave you with piping hot, fresh-out-the-oven cookies in half an hour!! And best of all, these are so easy to convert to gluten free… fellow coeliac’s you can thank me later 😊
This is one of my go-to recipes if I have an abundance of chocolate to use up, and is guaranteed to be used at least three times after Easter! I usually break up standard milk chocolate bars or Easter eggs into small chunks for these cookies, but chocolate chips should work just as well.
If you are making the gluten free version remember to double check the chocolate you use! I know it sounds so silly, but you wouldn’t believe how much chocolate contains or may contain wheat. I’ve always found Galaxy chocolate to be a safe bet, and it’s extra creamy so gives the cookies a more luxurious feel. Perfect!
I know the ‘perfect cookie texture’ is quite debatable, and really is a matter of preference. I love mine mid-sized, slightly soft in the middle but with a crispy outer shell. And this is what you will end up with at the end of this recipe. If you prefer your cookies slightly thinner with a little crunch you can just leave them in the oven for a little longer and make sure you press them flat before placing them in the oven. Or if you prefer a more soft and gooey texture, then take them out of the oven a bit earlier. It’s all about trial and error.
When baking cookies remember that they can be a bit deceiving. They may come out the oven soft and gooey and not quite feel done but resist the temptation to put them back in. They’ll firm up whilst they’re cooling. And if you’re unsure then look at the bottom of your cookie, it should be golden brown colour and firm to touch.
Best fresh out of the oven when the chocolate’s still warm and extra gooey. This makes around 20 cookies in total and there’s a really simple gluten free adaptation available. Store these in an airtight container in a cool dry place (a cupboard or on the side) for about 4 – 5 days.
Rosie x
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| Prep Time | 10 - 15 Minutes |
| Cook Time | 9 - 12 Minutes |
| Servings |
Medium Cookies
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- 100 grams Unsalted Butter
- 1/2 cup Caster Sugar
- 1/2 cup Light Brown Soft Sugar
- 1 Egg
- 2 cups Plain Flour
- 1/2 teaspoon Bicarbonate of Soda
- Pinch Fine Sea Salt
- 1 1/2 cups Chocolate Chip
Ingredients
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- Preheat the oven to Fan 160*C / 180*C / 350*F / Gas Mark 4, and line a baking tray with some baking parchment
- Place the butter into the bowl of your electric mixer, and place the bowl in the preheating oven, removing it when it has begun to melt slightly, (about 5 minutes should be fine).
- In the meantime mix the flour, salt and bicarbonate of soda together in a bowl, and set aside
- Once the butter has cooled, mix with both the sugars and mix until light and fluffy
- Add in the egg, mixing until just incorporated
- Using your spoon, add the flour mixture a little at a time and mix until just combined. It's done when the dough comes away from the sides of the bowl, and forms a ball
- Gently stir in the chocolate chips until thoroughly mixed in
- Place small drops of dough, about 1/2 tablespoon onto the baking tray, spacing apart allowing room to spread
- Cook for 9 - 12 minutes until slightly golden brown. If you prefer a softer cookie, then remove them from the oven earlier, and if you prefer a crunchier cookie, then allow them to turn golden brown before removing. They may come out still soft, but will harden whilst cooling
- Place the cookies onto a cooling rack, and allow to cool (but I prefer to eat them warm!)
- Store in an airtight container for 4 - 5 days
VARIATION:
Gluten Free Chocolate Chip Cookies:
Swap the plain flour for gluten free plain flour 1:1 (2 Cups), keeping all other ingredients the same
If you're coeliac make sure that you're chocolate is made in a wheat free factory (you'd be surprised by how many are!)
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