Thick Chocolate Chip Cookies 

These Thick Chocolate Chip Cookies are a delightful twist on the classic treat, offering a crisp exterior with a gooey, molten center. Weighing in at 120g each, they're packed with milk chocolate chips and boast a rustic, golden-brown finish. This easy, one bowl recipe ensures a bakery-style experience at home. 

Full Recipe:

Ingredients

• Wet Ingredients:

  • 200g cold unsalted butter (slightly softened)

  • 180g light brown sugar

  • 80g white caster sugar

  • 2 large eggs (at room temperature)

  • 1 tsp vanilla extract

• Dry Ingredients:

  • 250g self-raising flour

  • 150g plain flour

  • 1 tsp salt

  • 1 tsp baking powder

• Add-ins:

  • 300g milk, white, or dark chocolate chips (or a mixture of all three)

 Directions

1. Prepare the Cookie Dough:

   • Chop the cold butter into chunks and place in a large mixing bowl.

   • Beat the butter using an electric mixer or wooden spoon for about 1 minute until slightly softened but not fully creamed.

   • Add the light brown sugar and white caster sugar to the butter and beat until just combined.

   • Mix in the eggs and vanilla extract until incorporated.

   • In a separate bowl, combine the self raising flour, plain flour, salt, and baking powder.

   • Gradually add the dry ingredients to the wet mixture, folding until a thick cookie dough forms.

   • Fold in the chocolate chips using your hands to ensure even distribution.

2. Shape the Cookies:

   • Line a baking tray with greaseproof paper.

   • Weigh out 120g portions of the cookie dough and shape them into rough balls.

   • Place the dough balls on the prepared tray, ensuring they're not touching.

   • Cover the tray with clingfilm and freeze the dough balls for at least 90 minutes, or up to 48 hours for best results.

3. Bake the Cookies:

   • Preheat your oven to 180°C (fan).

   • Just before baking, line a large baking tray with greaseproof paper and place it in the oven for 5 minutes to heat up.

   • Place 3 to 4 frozen dough balls onto the preheated tray, leaving ample space between them.

   • Bake on the middle shelf for 15 minutes, until the edges are golden brown but the centers remain slightly underbaked.

   • Allow the cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.

 Nutritional Information (Per Cookie)

• Calories: Approximately 600 kcal

• Protein: Approximately 6g

• Total Fat: Approximately 35g

• Saturated Fat: Approximately 20g

• Cholesterol: Approximately 120mg

• Sodium: Approximately 400mg

• Carbohydrates: Approximately 70g

• Dietary Fiber: Approximately 2g

• Sugars: Approximately 50g