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Chewy Chocolate Chip Cookies

5 from 8 votes
This is my no machine, chewy, thick and highly indulgent mixed chocolate cookies recipe. It’s so unbelievably yummy and so easy to make. The entire recipe takes less than thirty minutes of effort, and freezing time as suited to you.
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Servings: 4
Course: Dessert
Cuisine: European
Calories: 580
Ingredients Method

Ingredients
  

  • 90 g unsalted cold butter. It should be cold but malleable.
  • 60 g light brown sugar
  • 25 g caster sugar
  • 1 medium egg
  • 1 tsp vanilla
  • 150 g plain flour
  • 15 g cornflour/cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp fine salt
  • 90 g chopped milk + white chocolate

Method
 

Baking Settings
  1. Middle rack, 200°C conventional / 190°C fan, pull when edges set and centre looks slightly underdone (keep an eye on them), rest 15 min on tray.
Method
  1. Heat oven to 200°C conventional / 190°C fan. Line a heavy tray with baking paper.
  2. In a bowl, whisk flour, cornflour, baking powder, baking soda, and salt.
  3. Add butter. If you are using a normal kitchen whisker, it will help to mix the butter into the dry mix using fingertips or a fork until you have crumbs with some pea-sized bits left (don’t fully smooth it out).
  4. Stir in both sugars until evenly mixed.
  5. In a small cup, whisk egg + vanilla, then pour into the bowl.
  6. Mix with a spatula/wooden spoon just until a dough forms (stop as soon as there’s no dry flour). Don’t overmix, that will dry out the batter.
  7. Fold in most chocolate; keep a handful for topping.
  8. Portion into 4 balls (about 120 g each). Shape each into a tall, rough “tower” (height = thickness!!). Press extra chunks on top.
  9. Optional but recommended- Freeze for minimum 30 mins.
  10. Bake 10–12 minutes; pull when edges are set/lightly browned and centres still look a bit underdone. Rest on the tray 15 minutes before moving.
  11. DEVOUR THEM AND ENJOY!!