Description

Indulge in these massive, bakery-style chocolate chip cookies that stay incredibly thick and soft using a clever freezing technique. Perfectly balanced with a blend of flours and a trio of chocolate, they offer a nostalgic treat without the long overnight wait.

Ingredients

250g cold unsalted butter, chopped
200g light brown sugar
100g white caster sugar
2 large eggs, room temperature
1 tsp vanilla extract
350g self-raising flour
100g plain flour
1 tsp baking powder
1/2 tsp salt
300g mixed chocolate chips (milk, dark, and white)

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Instructions

Chop the cold butter into small chunks and beat in a large bowl for one minute until slightly softened.
Add the light brown and white caster sugars to the butter and beat until just combined.
Mix in the eggs and vanilla extract until the mixture is incorporated.
Whisk together the flours, baking powder, and salt in a separate bowl, then fold into the wet ingredients to form a thick dough.
Fold in the chocolate chips by hand to ensure they are evenly distributed.
Shape the dough into 120g rustic balls and freeze on a parchment-lined tray for at least 90 minutes.
Preheat the oven to 180°C (160°C fan) and place an empty baking sheet inside for 5 minutes to get hot.
Place the frozen dough balls on the hot tray and bake for 15 minutes until edges are golden and centers are soft.

Notes

For the best results, ensure your baking tray is genuinely hot before placing the dough balls onto it; this immediate heat helps set the base for that perfect crunch. If you prefer a less sweet cookie, increase the ratio of dark chocolate chips to milk chocolate for a deeper flavor profile.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American