The Ultimate Chewy-Soft Choc Chunk Cookies

Recipe by Molly
at missmollymakes.com

5 from 5 votes

The Ultimate Chewy-Soft Choc Chunk Cookies

The simple choc chunk cookie never tasted so good. Soft in the centre with a lightly crisp edge. They'll be your new favourite treat.

Prep Time15

Cook Time12

Refrigeration Time1

Total Time1 27

Servings: cookies

Calories: 189kcal

Equipment

1 large bowl
2 baking trays

Ingredients

85 g (⅓ cups + 1 tbsp) lightly salted butter melted
105 g (½ cups) light brown sugar
65 g (⅓ cups) white sugar
9 g (2 tsp) vanilla bean paste or extract with seeds
1 (1) large egg
160 g (1¼ cups) plain flour
½ tsp (½ tsp) baking soda
70 g (½ cup) milk chocolate roughly chopped
70 g (½ cup) dark chocolate roughly chopped

Instructions

In a large bowl, mix butter, sugars and vanilla together using a spatula. Mix in egg and set aside.
Add the flour and baking soda into bowl and stir until just combined. Gently stir in chopped chocolate.
Line 2 trays with baking paper and set aside.
Using a cookie scoop or a a tablespoon, scoop balls of dough onto one of the prepared tray. Note: they are going to be chilled, so you can place them close together.
Get the prettier cookies: Press more chopped chocolate pieces on the top. They will melt into the surface and give you extra gooey deliciousness! Who doesn't love more chocolate!
Cover the tray with cling film and refrigerate the cookie dough for 1 hour or until needed. Dough can also be frozen at this stage and you'll have fresh cookies whenever you desire!
30 minutes before you are ready to bake, preheat oven to 180°c/ 350°f.
Bake in the oven for approximately 10-12 minutes Bake until edges are just lightly browned. Rotate the trays halfway through baking if you necessary. Slightly under baked cookies achieve a soft and chewy centre.
Allow to cool for 5 minutes to help them firm up slightly before transferring to a cooling rack or plate. Leaving on the tray will cause them to continue cooking and the centre wont stay soft & chewy.
Enjoy!

Notes

Chocolate: To get those delicious puddles of chocolate you'll need to use chopped pieces of chocolate from a block. You can use chocolate chips but your cookies will not be as gorgeously gooey. Chocolate chips are designed to keep their shape when baked and firm up as they cool. The result will still be yummy, just different.

Storage: Keep cookies in an airtight container at room temperature for 3-4 days.

Freezing or making in advance: After step 4, cover and refrigerate the dough balls for ~4-5 days or freeze for up to 3 months. Simply place onto a lined tray (if frozen, allow to sit at room temp for 10 minutes) and bake at 180°c/ 350°f as per step 7.

Reheating: To re-enliven the cookies, just like they were gooey out of the oven, microwave cookies for 10 seconds or until desired. Thank me later!

Nutrition