GIANT CHOC-CHIP COOKIES
With multiple mix in's
This is my ultimate go-to cookie recipe, and I can honestly say, it’s one of the best cookies I’ve tasted in the world! Soft, chewy and totally irresistible! I often get requests for these cookies and if you make them, you will understand why…I even just request them of myself sometimes.
It has taken me a very long time to decide on one 'go to' cookie recipe, with so many recipes floating around these days the cookie variance is massive! Some are too soft, some too hard, others too 'cakey', too flat, too thick...the list goes on! So needless to say, when I took my first bite into these giant morsels, my heart overflowed...as did my plate as I piled them on!
Another bonus with this recipe (as if it needs another!) is that it's super simple one-bowl nature means it's so much fun to make – especially with the littlest of hands helping out! Sway, my daughter, and mini baking extraordinaire (chief mess maker) loves to get her hands in there when I'm in the kitchen and, with this recipe being so simple, I'm always excited to have her help out - so that’s a winner in my books already!
Chilling the dough may be a bit different to how you've made cookies before but trust me, it's a sure fire way to ensure thick delicious cookies. It needs to be refrigerated for at least a couple of hours which means it can be made days ahead. It can even be frozen into balls to be whipped out at a later date...I always like to have a frozen batch on hand :)
Oh and wait! The best part is, it can be made totally unique and completely customised with practically any selection of ‘mix-ins’ you may have lying around - don’t feel restricted by our choice of mix-ins, go wild! You can do variations from left over popcorn to chocolate bars - the possibilities are endless!
Our favourite mix and match to date, is a combination of M&Ms, chocolate chips or chunks and rolled in plenty of colourful rainbow sprinkles…what is yours going to be?!
Gather The Following...
Now, Lets Begin!
To make these ultimate cookies, begin by whisking together the melted butter, brown sugar and white sugar in a large bowl until the mixture is smooth and lump free. Whisk in the large egg, followed by the additional egg yolk and vanilla bean paste.
In the same bowl stir in the flour, cornflour and baking soda using a wooden spoon. Once the cookie dough has formed, gently fold through your selection of ‘mix-ins’.
Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 2 hours (or up to 2 days) this will ensure a perfectly soft and thick cookie!
Once the dough is completely chilled, remove it from the fridge and preheat the oven to 160c. Line 2 large cookies sheets with baking paper and set aside.
Roll the cookie dough into balls using roughly 3 tablespoons of dough per cookie. Place the balls of dough onto the lined baking sheets with enough space between each to allow the cookie dough to spread.
Finally, bake the cookies for 10 -12 mins in preheated oven. Once baked the cookies will still be very soft, so allow them to cool on the tray for at least 15 minutes before devouring!
170g Salted Butter, melted
150g Brown Sugar
100g White Sugar
1 Large Egg
1 Egg Yolk
2 tsp Vanilla Bean Paste (or Vanilla Extract)
250g Plain Flour
1tsp Baking Soda
1 1/2 cup Mix-ins
*We love chocolate chips & m&ms, go wild!