I just needed a cookie. A chocolate chip cookie. A thick, chewy, soft cookie. With slightly crispy edges and a squidgy center. With melty chocolate chips oozing everywhere.
I didn’t want a chocolate chip cookie with chill, peanut butter, more peanut butter, sea salt, white chocolate, Reese’s or even barley. Not even these mildly skinny but tasty ones. Not even these chocolate overdose ones. Definitely not these super healthy ones.
I wanted a basic but gigantic ol’ cookie. With butter and brown sugar. And all things bad.
And so I made just such a cookie. And inhaled one without breathing between bites. I forgot to take a photo of the inside of this perfection. That’s how far gone I was.
To make up, allow me to describe the center of this marvellousness (What? It’s a word). Imagine your favourite feeling in the whole world. And then add a ton of chocolate chips to it. That’s all.
Chilling the dough allowed it to puff up and become a thick, monstrous cookie. No room for skinny cookies or skinny jeans here.
The dough was undersweetened just enough to be compensated by the seriously awesome Ghirardelli semi-sweet chocolate chips an amazing friend of mine got me. They were so good, I had to force myself to tie the pack up very tightly and put it away. I may or may not have eaten many chips while baking these cookies. I called it taste-testing.
I have no more words, because I realise there have been a lot already. Please make these. It’s my adaptation of the recipe on the back of the chocolate chips packet and I think you’ll love it too 🙂
I got 7 large cookies from these proportions. Feel free to double, triple, quadruple as needed!
What you’ll need:
1/2 + 1/8 cup flour
1/2 tsp baking soda
1/4 cup room temp butter (if using unsalted, add 1/4 tsp salt to the flour)
1/4 cup caster sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
What to do:
1. Sift the flour, baking soda and salt if using. Set aside.
2. Cream the butter and sugars till creamy and fluffy. Add the egg and vanilla and beat well. I did this all by hand, but feel free to use a hand mixer.
3. Fold in the dry ingredients. You will have a thick, sticky dough. Toss in the chocolate chips and fold them in, reserving a handful to decorate the cookie dough balls with.
4. Cover the bowl and chill for at least 1 hour.
5. Preheat the oven to 190 C and grease a baking tray.
6. Roll the chilled dough into balls and place on the tray, pressing a few chocolate chips on the tops of each. Do not flatten the balls or you’ll land up with thin cookies.
7. Bake for 10 to 12 minutes, till the sides are golden brown and the tops lightly browned.
P.S. I made these cookies the same day that I made these, within the space of two hours. If you’re ever in a pinch for dessert, these two are the ones to make!