Crispy, Gooey & Chewy Chocolate Chip CookiesYum
Everyone needs a fool-proof recipe for chewy chocolate chip cookies. These are just how I like them: crispy on the outside, chewy and soft on the inside, and ready in a flash! The great thing about these are that you can have the dough in the freezer, shaped into balls, and ready to bake; perfect for coming come after a particularly bad day.
I add a few walnuts to mine, for an extra bit of crunch, but you can really add whatever you want. Want extra chocolate? Go for it! Fancy some fruit in there? Try some dried cranberries! There are almost too many options. When you’re baking these chewy chocolate chip cookies, to get even shapes, roll each lump of cookie dough into a ball, and chill in the fridge for about an hour before baking. This isn’t obligatory, but it can help if you want a big group of identical cookies.
I started out with 24 of these straight out of the oven. 3 hours and 3 guests later, I’ve got 6 left. Don’t expect these to hang around too long! But if they do, store them in an airtight container. Eat them fast if you like them really crispy though!
- 220g plain flour
- 80g caster sugar
- 40g light packed brown sugar
- 30g dark packed brown sugar
- 150g butter, softened
- 1 egg
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 2 tsp vanilla essence
- 100g chocolate chips
- 50g chopped walnuts
- Preheat oven to 160C.
- Cream together butter and sugar until creamy.
- Incorporate the egg and vanilla essence by whisking.
- Sieve the flour, bicarbonate of soda, and salt into the bowl.
- Stir with a wooden spoon until fully incorporated.
- Add the chocolate chips and walnuts. Stir until they are filly mixed with the cookie dough.
- Shape the dough into 24 evenly shaped balls.
- Bake for 10-12 minutes until they have spread out and the edges are browning slightly.
- All to cool on the tray for a few movements before transferring to a wire rack for further cooling.