Chewy, soft baked cookies with chocolate chunks. A simple recipe perfect for everyday baking and occasions.
For years I have been trying to develop a cookie recipe with the distinct flavour and chewy texture of Millies Cookies. But I think with this recipe I must of just cracked it! Using a mix of brown and white sugar helps to lock in moisture, chilling the dough (for as long as you can resist) will improve the flavour, and baking them until the edges are just brown and the middle underbaked will give you that perfect chewy texture.
Ingredients (makes 12 cookies)
125g unsalted butter, soft at room temperature
75g light brown sugar
50g caster sugar
150g self-raising flour
1 teaspoon vanilla extract
1 medium egg, cold from the fridge
200g chocolate chunks/chips (milk, dark, white or a mix of all three)
In a medium bowl cream the butter and two sugars together until light and fluffy. Add the vanilla extract, crack in the egg and mix together.
Add the flour and chocolate chunks, and fold together until the mixture forms a dough. Cover the bowl with clingfilm and place in the fridge for at least an hour, or leave overnight for best results.
Remove the cookie dough from the fridge. Preheat the oven to 180°C and line a large baking tray with greaseproof paper. You may have to use two trays depending on the size.
Take a heaped tablespoon of dough, roll it into a ball and place it on the baking tray. Do not flatten as they will spread out in the oven. Repeat this for all 12 cookies, leaving roughly 2 inches between each one.
Bake in the oven for 12-14 minutes. Even if the cookies look very soft, pale and underbaked, still take them out as they will continue to bake as they cool down.