Easy Chewy Chocolate Cookies
My Easy Chewy Chocolate Cookies are rich, fudgy, and packed with melted chocolate chunks for a gooey center and an irresistible chocolatey bite.
Ingredients
Chewy Chocolate Cookies
- 150 g bread flour sifted (see notes)
- 60 g Dutch processed cocoa powder sifted
- 1 tsp bicarb soda
- 1/4 tsp salt
- 200 g white chocolate chips
- 166 g unsalted butter softened
- 100 g brown sugar
- 105 g caster sugar superfine
- 1 large egg 55g
- 1 tsp vanilla extract
- 20 g milk
- 100 g chopped milk cooking chocolate chopped (see notes)
Instructions
Chewy Chocolate Cookies
- Preheat a fan-forced oven to 150C / 300F (170C / 340F for no fan). Line three large baking sheets with baking paper. I used half sheet baking trays. Set aside.
- Combine dry ingredients - In a large mixing bowl, whisk together the bread flour, cocoa powder, bicarb soda, salt, and half of the white chocolate chips. Set aside.
- Cream butter and sugar - In a separate large bowl, add the brown sugar, caster sugar, and softened butter (ensure it's soft but not melted). Beat with an electric mixer or stand mixer fitted with a paddle attachment for 2-3 minutes, until pale and creamy.
- Add egg and vanilla - Stop the mixer and scrape down the bowl. Add the egg and vanilla extract, then mix until fully combined.
- Add remaining ingredients - Stop the mixer and scrape down the bowl. Add the dry ingredients and use a spatula to mix until a dough forms with no visible dry ingredients.
- Bake - Use a 2-tbsp cookie scoop to portion the dough, rolling it into 14 balls (6 per baking sheet). Bake one tray at a time on the middle rack for 10-12 minutes. The cookies will be very soft when removed from the oven.
- How to get perfectly round cookies - As soon as the cookies come out of the oven, add the chopped chocolate so it melts and sticks to the tops. Then, use a round cookie cutter slightly larger than the cookies to gently shape them. Let the cookies cool completely before serving. Continue baking the remaining batches.
Notes
Bread flour - This is my secret to getting chewy chocolate cookies! This is a high gluten flour often used for bread recipes to help get you a chewier bread. If you don’t have bread flour handy, you can use regular all-purpose flour (plain flour) and get great results.
Milk chocolate - I used Lindt milk chocolate because I love how creamy it is and how flat it is which makes it easier to melt into puddles on the hot cookies!
Baking trays - You can reuse the same baking trays for multiple batches. Just let them cool slightly between uses or line additional trays to keep things moving smoothly.
Storage - These cookies can be stored in an airtight container for up to three days. Freeze them in airtight freezer bags for up to 2 months. The dough itself can be made up to a day in advance and kept in the fridge before chilling or it can be rolled and frozen for up to 2 months for fresh cookies. If baking from frozen, bake for 12-14 minutes instead of 10 minutes.
Nutrition - is based on per cookies. This recipe makes 12 cookies.
A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.
Nutrition
Calories:302kcal | Carbohydrates:31g | Protein:4g | Fat:18g | Saturated Fat:11g | Polyunsaturated Fat:1g | Monounsaturated Fat:5g | Trans Fat:0.4g | Cholesterol:40mg | Sodium:144mg | Potassium:168mg | Fiber:2g | Sugar:20g | Vitamin A:320IU | Vitamin C:0.1mg | Calcium:50mg | Iron:1mg
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