Extra Chewy Extra Chocolatey Chocochip cookies
On finding great recipes in the unlikeliest of places and a recipe for extra chewy extra chocolatey chocochip cookies , that I stumbled upon by accident in a kids’ fantasy book. Your search for the best chocochip cookie ends here.
Servings Prep Time
28piece 2minutes
Cook Time Passive Time
10minutes 120minutes
Servings Prep Time
28piece 2minutes
Cook Time Passive Time
10minutes 120minutes
Ingredients
Instructions
  1. Sieve the flour, salt and baking soda. Keep aside.
  2. In a bowl, place the butter and sugars. With a wooden spoon or an electric beater, beat the butter and sugar until pale and creamy.
  3. Add the egg and beat until well incorporated.
  4. Add the vanilla extract and mix well.
  5. To this, add the dry ingredients and mix until well combined.
  6. Add the chocochips and gently mix until uniformly distributed.
  7. If the dough is very sticky, refrigerate for 10 minutes. Divide into two portions and roll out into 2 logs. Wrap in cling film and refrigerate for a minimum of 2 hours. Else follow any of the methods described in the write up above.
  8. Preheat the oven to 180C.
  9. Prepare two baking trays with a silicon mat or baking paper.
  10. Remove the logs from the fridge, and peel off the cling film. Cut into slices 1/2 inch in thickness.
  11. Place on prepared baking tray and bake for approximately 10 minutes until golden brown. Remove and allow to cool on a wire rack for 10 minutes. Place in airtight container.
Recipe Notes

Cooking baked for 8 minutes are crisp around the edges and deliciously chewy in the centre. Cookies baked for 10-11 minutes are crisp, perfect if you like to dunk cookies in your coffee. Use fresh butter for best results, and you’ll be in love with the flavour of butter and vanilla and every bite giving you at least one bite into a chocochip.

My son even secretly microwaves the cookie for 10 seconds, so the chocochip feels even meltier (and messier) when he eats them.