Description
These towering, rustic cookies are packed with a trio of chocolates and feature a thick, gooey center that rivals any professional bakery. By using cold butter and a brief stint in the freezer, you’ll achieve a perfectly golden exterior and an incredibly satisfying, chunky texture.
Ingredients
- 200g cold unsalted butter, chopped
- 180g light brown sugar
- 80g white caster sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 250g self-raising flour
- 150g plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 300g mixed chocolate chips (milk, white, and dark)
Instructions
- Chop the cold butter into chunks and beat with a wooden spoon for one minute until slightly softened.
- Add the light brown and white caster sugar, mixing just until combined.
- Stir in the eggs and vanilla extract until the mixture is uniform.
- In a separate bowl, whisk together the flours, baking powder, and salt, then fold into the wet ingredients.
- Add the chocolate chips and use your hands to distribute them evenly throughout the thick dough.
- Shape the dough into 120g balls and place them on a tray lined with greaseproof paper.
- Freeze the dough balls for at least 90 minutes to ensure they stay thick during baking.
- Preheat oven to 350°F (180°C) and bake the frozen balls on a preheated tray for 15 minutes until edges are golden.
Notes
To prevent the dough from spreading too much, do not skip the freezing step as this ensures the centers stay soft while the edges crisp up. You can store the unbaked dough balls in the freezer for up to three months, baking them directly from frozen whenever you need a fresh treat.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American