The key to making the most moist, soft yet slightly chewy chocolate chip cookies? Chill the dough for at least 1 hour (even better, overnight) and add chunks, not chips. Seriously, it makes all the difference.
TL:DR These cookies are soft, with super gooey chocolatey bites throughout thanks to the chunks. Easy to batch make, they have a bakery style texture on the outside and a soft, chewy inside.
I’ve made this recipe a few times (way too many to count hah) and experimented a lot with sugar, butter and chocolate amounts, as well as dough chill time given that’s it a hotly debated topic.
Do I even need to chill my cookie dough?
Does it really make a difference to the taste?
Or are these recipes just trying to take up my valuable fridge space?
All super valid questions.
The first time I made these choc chip cookies, I chilled the dough for 1 hour, the second time for a full 24 hours and the third with no chill time (just baked them straight away), and there was a considerable difference in taste and texture.
- No chill time resulted in pretty greasy cookies.
- 1 hour resulted in a softer dough that was easier to scoop.
- BUT 24 hours was the best for taste and texture. Soft, moist and slightly chewy. (Though you can’t scoop it, you need to use your hands to shape the mixture).
The whole 24 hour thing is said to firm up the butter and allow the flour more time to absorb the moisture from the eggs, resulting in a more complex flavour. I’d agree!
Anyway, some notes on this tasty recipe.
Melted butter is best for this type of cookie. I’ve melted both in the microwave and in the pan, melting in the pan tasted better in the final result and didn’t cause those cracks you sometimes seen in overbaked cookies.
Make sure not to completely blitz your butter if going the microwave route – you don’t want it to be a pool of liquid. Half melted, half softened makes for a chewier cookie!
I’ve only tried this recipe with dark brown sugar which has a richer caramel flavour, though some of my lovely readers have tried it with light brown sugar and have had good success!
They used 3/4 cup of light brown sugar (165g), instead of the ¼ cup of dark brown sugar (65g). I haven’t tried this substitute – but will do in the future!
- ½ cup granulated sugar (100g)
- ¼ cup dark brown sugar (55g)
- 1 teaspoon salt
- ½ cup unsalted butter (100g), melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups of all-purpose flour (155g)
- ½ teaspoon baking soda
- 4oz milk chocolate chunks from a bar (100g)
- 4oz dark chocolate chunks from a bar (100g)
- Chocolate chips to top (optional)
- In a large bowl, combine the granulated sugar, brown sugar and salt.
- In a smaller bowl, melt the butter. I melted mine in a pan. It only takes 30-60 seconds on medium heat.
- Combine the melted butter with the sugar and salt mixture you prepped in step 1. Whisk together until a paste forms with no lumps.
- Gently whisk in the egg and vanilla extract, mixing just until light ribbons fall off the whisk. The ribbons should stay on the whisk for a few seconds before dropping off.
- Sift in the flour and baking soda, making sure there’s no lumps in the flour.
- Fold the mixture with a fork or a spatula if you have one. Make sure not to overmix as this will cause the gluten to actively toughen, resulting in cakier and harder cookies).
- The dough will be sticky, so don’t panic! If your mixture seems a little too sticky, add 1-2 extra tablespoons of flour and mix.
- Break up the chocolate chunks and fold these into the mixture. They don’t need to be pre-melted, whole is fine.
- Cover the bowl with cellophane or clingfilm and chill the dough for at least 1 hour. For the absolute BEST flavour, think the rich toffee kind of taste you get with cookies in a bakery, chill the dough for 24 hours.
- Preheat the oven to 350F (180C) for 3 minutes. Line a large baking tray or two smaller trays with baking or parchment paper.
- Equally scoop the chilled cookie dough onto the paper. I used a spoon and my hands to do this, rolling the dough into balls. If you have a smaller ice cream scoop you can use that, providing the dough has been chilled long enough to not get stuck. Make sure to allow at least 2 inches of space (5cm) between each cookie.
- To get a thicker cookie (like in the photos) keep the scoops in a ball shape. For a thinner cookie, flatten the balls of dough on the trays.
- Press a few chocolate chips into the cookies for an extra chocolatey taste (optional).
- Bake for 12-14 minutes. If you have a fan-assisted oven, err on the side of caution and stick with the 12 minutes or until the edges have turned golden brown.
- Cool before serving (or don’t - the melted chocolate middle tastes AMAZING!).
Chilling in the fridge overnight is completely optional. You can chill for just 30 minutes, an hour or even go with a no chill method.
There is a difference in texture and flavour, but I know some of you won't want to wait a full 24 hours to eat some delicious chocolate chip cookies!
Amount Per Serving: Calories: 110