Chewy Double Chocolate Chip Cookies

I love, love love chocolate chip cookies. In Mexico, where I lived, they sold boxes full of chewy Mrs. Fields cookies where I lived - big, chewy and beautiful. They don’t have those here, but by now there are plenty of stores around that sell their own version of these massive American chocolate chip cookies - at well over EUR 1.50 a pop. Given the cost price of the ingredients and how good they are when they’re just freshly baked, it’s worth making your own.

The last time I made a batch was on New Years’ eve, when I used a recipe by Tasty. They did so well that by popular request, I’m posting this blog post with the recipe in honour of completing my 90 days, 90 blog post adventure :).

Ingredients (makes 12 - 14 cookies - that’s quite a few cookies, I know, but you can freeze leftover cookie dough for up to three months so it’s worth making the whole batch):
100g granulated white sugar

165 packed brown sugar (you can use light brown or dark brown sugar, or a mix of both. I used dark for the batch in the picture, the cookies will come out a slightly lighter colour if you use lighter sugar)

1 tsp salt

115g unsalted butter, melted

1 egg

1 teaspoon vanilla extract

155g all purpose flour (not self-raising)

1/2 teaspoon baking soda

120g dark chocolate chunks
120g milk chocolate chunks (or alternate with white chocolate, or a combination of chocolate and peanut butter chips)

Instructions: 

1. In a large bowl, whisk together the white and brown sugar, salt, and melted butter. Add the egg and vanilla extract and whisk until properly mixed and strands hang for a little while before falling from the whisk. (This takes a couple of minutes; the mixture will have become slightly lighter brown by this stage, and a lot of the sugar will have mixed in.)

2.  Sift in the flour and baking soda and mix, little by little, using a spatula. You don’t want to over-mix because this leads to ‘cakey’ cookies.  

3. Mix in the chocolate chunks and refrigerate for half an hour. In the meantime, preheat the oven to 190 degrees Celsius. 

4. Cover a baking tray with baking parchment. Using an ice cream scoop, scoop the cookie mix on top one round scoop at a time, leaving at 10-15 cm between cookies to allow them to spread.

5. Place the baking tray in the middle of the oven and bake for approximately 10 minutes, or until the edges start to brown. Remove from the oven and transfer to a rack to cool.