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desserts-baking

The Best Chocolate Chip Cookies

One of these chocolate chip cookies and a glass of milk is all you need in life!

45 18
The Best Chocolate Chip Cookies | DonalSkehan.com, One of these chocolate chip cookies and a glass of milk is all you need in life!

desserts-baking

The Best Chocolate Chip Cookies

One of these chocolate chip cookies and a glass of milk is all you need in life!

Thursday, January 19, 2017

275g butter

275g dark brown sugar

225g castor sugar

2 large free-range eggs

1 tsp vanilla extract

475g plain flour

2 tsp baking powder

300g good-quality milk chocolate, chopped roughly into chunks

sea salt

Large mixing bowl

Electric hand whisk

Sieve

 

45 mins + chill time
Serves 18

If you’re looking for soft, chewy chocolate chip cookies, this is the recipe for you. These quantities make a whole lot of cookies but keep some dough in the freezer, ready to slice and bake whenever you get a cookie craving!

Put the butter and sugars into a large mixing bowl. Beat together with an electric hand whisk until smooth and light in colour.
Break in the eggs one at a time, mixing as you break in each egg. Once the eggs are combined, add the vanilla extract.
Sift in the flour and baking powder and mix in with a wooden spoon until completely incorporated. Add the chocolate chunks and mix in until thoroughly combined. Divide the dough in half.
Place each half onto a large sheet of cling film. Roll the dough into a wide sausage shape and wrap in the cling film, twisting the ends to seal. Each sausage will make nine large cookies (but you can roll them smaller and make more). The dough sausages can be frozen at this point. However if you wish to bake them straightaway, chill the dough in the fridge for 30 minutes before use.
Once ready to use the cookie dough, remove from the freezer and allow to warm up enough to slice. Preheat the oven to 180C/350F/Gas 4.
Slice the dough sausage into nine discs and place onto a non-stick baking tray or a tray that has been lined with baking parchment.
Sprinkle each cookie with a tiny pinch of salt and bake in the preheated oven for 15-18 minutes, or until they are golden-brown on the edge and slightly paler in the centre.
Remove from the oven and transfer to a wire rack to cool before serving.
45 mins + chill time
Serves 18

Ingredients

275g butter

275g dark brown sugar

225g castor sugar

2 large free-range eggs

1 tsp vanilla extract

475g plain flour

2 tsp baking powder

300g good-quality milk chocolate, chopped roughly into chunks

sea salt

You'll Need

Large mixing bowl

Electric hand whisk

Sieve

 

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  • Zenia Pang

    Hi! Was wondering if you use salted or unsalted butter? Also, is there a way to incorporate the sea salt into the dough or can I just leave it out? Thank you! :))

    • I usually use salted but if you have unsalted a sprinkling at the end will do the trick or by all means just leave it out. I think it really add something though. :)

  • Alex Knowles

    Just wondering if these would be alright to use in the slutty brownie recipe and if so should I just make a half batch or what?

    • I would say only half a batch needed for the brownies- but if you make the full batch- the second half can be frozen! :)

  • Pretty much unless othewise specified! :)

  • Mona Vinje

    Is it ok if I just scoop them with an ice cream scoop on to the tray instead of making them into logs, chilling them and cutting them? Or will it affect the cookie in some way and should I add two teaspoons of baking soda if they’re going to be scooped?

    • That would be totally fine – just don’t skip the chilling stage! I mostly do the logs for easy storage in the freezer!

  • Christineeea

    This is the BEST cookie recipe ever. The other cookie recipe go soft really easily this one doesn’t . I’ll definitely make some more. I had to restrain myself real hard from eating the cookie dough. https://uploads.disquscdn.com/images/2a00856bf416d6ffbc12ea186b47c476e9602a90a65e6ddf13815f6fa4a54976.jpg

  • Kay

    Help! I use the imperial system here in the states and I’m nervous that the conversions Im doing are NOT right.

  • Eirene Mar

    Hi Donald how long can this biscuits keep since no preservatives added?

  • Both would actually work but I have updated the recipe! thanks for letting me know! :)

    • Luke O’Connor

      No probs :)

  • Working our way through the website doing conversions (over 500 recipes to update!) but they are lots of handy conversion sites online if that helps! :)

    • Dayequana

      They all confuse me. Lol