Best chewy chocolate chip cookies
Enjoy these soft and chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture
Malty NYC-style choc chunk cookies
Makes 12
Easy
Prep:
Cook:
plus 30 mins chilling, 2 hrs freezing
Enjoy these cookies with a cuppa for a mid-morning treat. They're best cooked from frozen as the dough is quite soft. Bake one or two when you have a craving
Skip to ingredients
- 200g salted buttersoftened
- 175g light muscovado sugar
- 75g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 325g plain flour
- 2 tbsp malted milk powder(we used Horlicks)
- 2 ½ tsp baking powder
- ½ tsp sea salt flakesplus a pinch
- 75g walnutsroughly chopped (optional)
- 200g dark chocolateroughly chopped
- 100g milk chocolateroughly chopped
Nutrition: Per serving
- kcal466
- fat25g
- saturates15g
- carbs54g
- sugars30g
- fibre3g
- protein6g
- salt0.88g
Method
step 1
Weigh the butter and sugars into a large bowl, then whisk using an electric whisk or stand mixer until smooth, about 3 mins on high. Add in the eggs, one at a time, then the vanilla extract, whisking until fully incorporated.
step 2
Weigh the flour, malted milk powder, baking powder and sea salt flakes into a bowl. Tip the dry ingredients into the wet along with the walnuts (if using) and most of the chocolate, reserving a few pieces for the tops of the cookies. Mix into a sticky dough, then chill for 30 mins.
step 3
Line two large baking trays with baking parchment. Scoop the dough into 100g balls (use an ice cream scoop, if you like) and arrange on the prepared trays well spaced apart. Press the reserved chocolate pieces into the tops of the cookies, then freeze for at least 2 hrs. Will keep frozen in food bags or a freezerproof container for up to three months.
step 4
Heat the oven to 200C/180C fan/gas 6. If the cookies have been frozen in bags or containers, arrange them on a baking tray lined with baking parchment, leaving plenty of space between each. Bake for 18-20 mins until lightly golden at the edges and gooey in the centre. If you prefer your cookies more cakey, bake for an additional 2 mins. Sprinkle over a small pinch of sea salt flakes, then leave to cool on the tray for at least 15 mins before serving. Best served within two days, but can be refreshed in the microwave – warm for about 15 seconds.
