03/05/2025
What’s a perfect cookie to me? It’s gotta be soft and gooey on the inside, and crunchy on the outside. This thick NYC style of rich, buttery giant cookie really hits a spot! Oh, it’s also packed with chocolate chips!
Recipe:
200g unsalted butter
180g soft brown sugar
80g caster sugar
1 large egg
250g self raising flour
200g plain flour
1tsp baking powder
Pinch of salt
300g chocolate chips
Method:
- Mix together soften butter with brown sugar and caster sugar till full combined.
- Add in egg and mix till combined
- Add in self raising flour, plain flour, baking powder, salt and mix till rough combined. Do not over-mix.
- Add in chocolate chips and gently fold in.
- Divide dough into 150g round shape. Do not press the dough into smooth tight balls. Recipe makes 8 cookies.
- Chill cookie dough in fridge for at least 3 hours or overnight. Bake straight on preheated over at 180degrees for 14-15 minutes. If the cookie shape is slightly wonky, you can gently reshape the cookie to make it round and back to the oven for 1 minute.
- Allow cookie to rest for 5 minutes on baking tray before transferring to cooling rack.
