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These cookies are chewy and thick. They have a lovely texture that make them so easy to eat and hard to stop at one!
If you don’t want to eat all the cookies at once, you can freeze the cookie dough and bake later. This is explained further in the recipe below.
You can pimp these up by crushing and placing in a bowl with ice-cream and berries. Also, I have made a version of my Chocolate Mousse with these beauties crushed up and mixed throughout the mousse.
Check out my Instagram for ideas @food.bysaba
Chewy Chocolate Chip Cookies
Delicious cookies that are soft and slightly gooey.
Equipment
- Mixing Bowls
- Kitchen Scales
- Sieve or Sifter
- Whisk or Beaters
- Rubber Spatula
- Baking Tray
Ingredients
- 170 g unsalted butter
- 160 g plain flour
- 100 g wholemeal plain flour
- 50 g rolled oats
- 2 g baking powder
- 4 g salt
- 100 g brown sugar
- 60 g castor sugar
- 1 egg (approx 62 g sized egg with shell)
- 1 egg yolk (approx 62 g sized egg with shell)
- 5 g vanilla bean paste
- 200 g chocolate chunks (see Notes)
Instructions
- List of ingredients…
- Melt the butter and allow to cool so that it is just warm.
- In a medium bowl, sift the flour, baking soda and salt and mix through (see Notes). Also, add and mix through the oats.
- In a large bowl, whisk or beat the butter and sugar until it is well blended but do not over beat.
- Add the egg, extra yolk and vanilla paste to the sugar/butter mixture and whisk or beat until well combined.
- Add the flour, baking soda and salt mixture into the wet mixture and mix with a rubber spatula until just combined (see Notes).
- Mix through the chocolate chunks/chips.
- At this point, the mixture may be slightly wet. Put in fridge to chill for 30 min.
- Remove cookie dough from fridge and form balls (80 g) of the cookie mixture and fridge for 5 min (see Notes).
- With each ball, using your finger tips, break in half and join at the bottom so that the top looks jagged. You're still forming a single, slightly flattened ball but the top is jagged. Refer to video for visual instruction. This technique produces a textured cookie top rather than a flat one.
- Place these in the fridge for 30-60 min. The colder they are, the less they will spread when baking. You can also freeze these for up to 3 months (see Notes).
- Preheat fan-forced oven to 160°C. Position the oven rack in the middle of the oven.
- Place the cookie balls on a baking tray lined with baking paper and space them at least 5 cm apart. Best to bake in two batches.
- Bake for 15 – 18 min (see Notes).
- Remove from oven and let them cool while on baking tray and paper.
- Store in air tight container once completely cooled.
Notes
- You can use any chocolate combination you like. I prefer to use half dark and half milk chocolate. Using full dark chocolate will make these cookies not too sweet.
- When sifting the wholemeal flour, you might be left with the husks. Be sure to put these back into the mixing bowl.
- You may find that the mixture is slightly wet. This is due to oats not soaking up the liquid like flour would. If it’s too wet, just add approx 10 g of plain flour and mix through until it is workable with the hand.
- When forming the cookie balls and to ensure they cook exactly the same, weigh each one so that are consistent in size, approx 80 g.
- When freezing the cookie dough, use baking paper to wrap the dough and seal in a freezer air tight zip-lock bag.
- Rotate the baking tray in the oven at the 8 min mark so that they cook evenly.
- To check if they are cooked, they should be golden (light brown), edges done and centre just done (slightly soft). They will harden when they are cooled. This way, they still remain chewy 🙂
- Do not over bake as they will be still continue cooking even after removing from oven. Then you will lose the chewy soft texture.
- If cooking from frozen cookie dough, baking time will be approx 19-20 min.