Everyone a loves good chocolate chip cookie! Although I have to admit that I often find the ones from my local bakeries or super market version a little too sweet. So in this version, I’ve used a mix of brown and white sugar for some extra flavour as well as extra dark chocolate chunks (~74% cocoa) to introduce a slight bitter sweetness. It’s easy to whip up, as a cookie recipe should be, and better than most you can find out there.
This recipe is enough to make about 20 cookies
- 350g / 3 cups All Purpose Flour
- 15g / 1 tbsp Espresso Powder (optional)
- 5g / 0.75 tsp Baking Powder
- 5g / 0.75 tsp Bicarbonate of Soda
- 2.5g / 0.25 tsp Salt
- 250g / 1 cup Unsalted Butter
- 200g / 1 cup Light Brown Sugar
- 100g / 0.5 cup Caster Sugar
- 2 x Eggs
- 10ml / 2 tsp Vanilla Extract
- 400g / 2.25 cups Dark Chocolate Chunks (split into 350g/2cups and 50g/0.25 cups)
Step 1: Preparing your dry ingredients
In a clean bowl, mix together the all purpose flour, espresso powder, baking powder and bicarbonate of soda. If you are using chocolate bars, chop up the chocolate into large and uneven chunks. Set this aside for later.
Step 2: Cream the butter and sugar
Cream the unsalted butter together with the brown and white sugar for about 5 mins on an electric mixer. You can do this by hand but make sure the mixture is pale in colour and nice and fluffy in texture. I highly recommend using an electric or stand mixer!
Step 3: Adding the eggs and vanilla
Beat the eggs, one at a time, into the butter and sugar mixture. Waiting until fully incorporated before adding the next one. Finally, finish off the mixture by adding in the vanilla extract.
Step 4: Combining the wet and dry ingredients
Loosely mix in your dry ingredients from step 1 to the wet mixture from step 4. Do not over mix! Doing so will allow gluten to over develop and create a tough cookie. Stop the mixer once the flour has been fully folded into the dough. This is roughly 30 seconds on the lowest setting on an electric mixer.
Step 5: Add the chocolate
Sprinkle 350g / 2 cups of the dark chocolate into the dough and loosely mix through. Set aside the remaining 50g / 0.25 cups for later.
Step 6: Let it mature and cool down
Cover the cookie dough with cling film or transfer to an air tight container. Refrigerate for at least 1 hour, preferably over night . This allows the flour to hydrate and develop flavour.
Step 7: Making dough balls
Once the cookie dough has been chilled and left to mature, the next step is to make them into dough balls. A good size is little balls of about 4cm in diameter. This translate to a cookie with a decent height and chew. Use ice cream scoops if you have them, if not you can just use your hands like I did in the video. Remember to chill the dough balls again for 10 mins to prevent it from spreading too thinly in the oven. Use this time to preheat the oven to 175C / 350F.
Step 8: Adding extra chocolate and bake
Before throwing them into the oven, it is time to add the remaining chocolate chunks. Stick big chunks of chocolate into the chocolate dough balls before baking at 175C / 350F for 16 minutes.
Step 8: Cool and eat!
Give the cookies some time to cool before releasing from the baking tray. I like to eat them when they are still a little warm so that the chocolate is runny. They can also keep for a few days in an air tight container and will develop an extra chew.