Chocolate Cookies are my absolute favourite way to roll when I'm craving a quick and easy chocolate fix. I pack them with chocolate chips and even push a few more in when they emerge fresh from the oven just to really hammer the point home. I mean why wouldn't you?
This easy recipe gives you cookies that are soft within and crispy on the outer edge. A well known mark of cookie excellence at our house, but bake a little more for something more biscuit like.
It is a very simple recipe too with my usual casual chuck it all in, mix it all together kinda take on all things cookie. Just stir the chocolate chips in at the end. No one wants chipped chocolate chips do they?
*There is a printable recipe card with exact ingredients and instructions at the bottom of this post.*
RECIPE
300 grams (10.6 oz) plain flour - plain not self raising flour here otherwise there will be too much foof.
40 grams ( 1.4 oz) cocoa - the darkest you can find for depth of chocolatey flavour. Not drinking chocolate either because that is very low on chocolate flavour and very sweet.
250 grams (8.8 oz) sugar - caster or unrefined is best but granulated would be fine too
250 grams ( 8.8 oz) butter - salted or unsalted but not baking spread I'm afraid they would make the cookies too wet and look more like pancakes after baking.
150 grams (5.3 oz) chocolate chips
1 tbsp vanilla extract
Egg - large
Method
I use a free standing mixer with a deep mixing bowl as if using an electric hand held whisk it can fly up over the edge of your mixing bowl.
So if you are using the hand held whisk then start by mixing the butter and sugar together first, followed by the rest of ingredients (apart from the chocolate chips).
Alternatively you can just use your muscles and a wooden spoon. The butter does need to be soft enough to mix easily into the dry ingredients though.
- Put all the ingredients (apart from the chocolate chips) into your mixing bowl. Be an organised Sue.
- Mix thoroughly until it forms a cookie dough.
- Tip in the chocolate chips and mix with a wooden spoon or spatula.
- You want the chips evenly distributed.
- Now how big you like your cookies dictates how you proceed here. I usually aim for the size of a golf ball. If you do them that size then you will be able to fit 9 on a large flat baking sheet. I line mine with reusable liners. Use baking paper if you don't have the liners.
- If you want bigger then I suggest you use a standard ice cream scoop but only bake 4 at a time on your baking tray because they will spread. I push the balls down when I make them this big before I bake them to ensure they flatten enough.
- Bake for about 12 minutes at 170 C (150 Fan)/325 F/Gas Mark 3.
- I like to push a few chocolate chips into each cookie when they are just out of the oven. Just for extra kerb appeal.
- Leave them for a few minutes before removing them from the tray using a fish slice or flat spatula onto a wire rack to completely cool.
- They keep well for a few days in an air tight container.
BAKING TIPS
- If you are using a hand held whisk then start by mixing the butter and sugar together first, followed by the rest of ingredients (apart from the chocolate chips). This just helps the mixing process along without the mixture coming over the edge of the bowl which can happen with hand held whisks if not using a deep mixing bowl.
- Make sure the butter is at room temperature so that it will mix easily into the ingredients.
- Use luxury cooking chocolate for an adult treat.
- Remember to line your tray with a silicone liner or baking paper so that the cookies don't stick to the liner.
- Push a few extra baking chocolate chips into the cookies when fresh from the oven to up their good looks.
- Store in an air tight container for up to a week.
If it's all about the cookies today then you may like these recipes too.
Chocolate Cookies
Ingredients
- 300 grams plain flour
- 40 grams cocoa
- 250 grams butter room temperature
- 250 grams caster sugar
- 1 tbsp vanilla extract
- 1 large egg
- 150 grams chocolate chips
Instructions
- Preheat your oven to 170 C (150 Fan)/325 F/Gas Mark 3.
- Put 300 grams of plain flour, 50 grams of cocoa, 250 grams soft butter (cut into 2 cm cubes), 250 grams of sugar, 1 tbsp of vanilla extract and an egg into your large mixing bowl.
- If you are using the hand held whisk then start by mixing the butter and sugar together first, followed by the rest of ingredients (apart from the chocolate chips). This will stop the dry ingredients coming over the top of the mixing bowl.If you are using a free standing mixer then simply mix all ingredients together until well combined.
- Add 150 grams of chocolate chips and mix into the cookie dough with a wooden spoon.
- Bake for about 12 minutes.
- Leave on the baking tray for a few minutes before using a fish slice or wide bladed pallet knife to move them to a wire rack to completely cool.
- Apply To Chocoholic Face and watch out for crumbs on your moustache.
Video
Notes
- If you are using a hand held whisk and don't have an extra deep mixing bowl then start by mixing the butter and sugar together first, followed by the rest of ingredients (apart from the chocolate chips). This just helps the mixing process along without the mixture coming over the edge of the bowl which can happen with hand held whisks if not using a deep mixing bowl.
- Make sure the butter is at room temperature so that it will mix easily into the ingredients.
- Remember to line your tray with a silicone liner or baking paper so that the cookies don't stick to the liner.
- Push a few extra baking chocolate chips into the cookies when fresh from the oven to up their good looks.
- Store in an air tight container for up to a week.
Nutrition
All nutritional information is approximate and intended only as a guide.
Do let me know how you got on in the comments below or come on over and join me on my social media pages. I would love to see you over there.
Why not tag me in your photos x
Louise Taylor
Absolutely delicious, a real hit with everyone.
Jenny
Thank you so much for letting me know. They are so popular here!x
Jo
Oh my, you’ve done it again! These are incredibly good! So beautifully chocolatey.
I needed to turn the oven up to 160°C fan for an extra 5 mins as the lower heat was just letting the butter leak out a bit. I also did half of them pressed down and left the other half but they were staying too round so squished them about half way through too. They’ve turned out perfectly.
Thanks!