Thick Chocolate Chip Cookies
6/11/26
These cookies are thick, gooey in the middle, and packed with chocolate.
Ingredients
Makes 9 large cookies
- 200 g butter, melted
- 200 g light brown sugar
- 50 g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 400 g self raising flour
- 250 g dark chocolate, cut into chunks
- Pinch flaky sea salt
Method
In a large mixing bowl, mix the melted butter and sugars together until combined. Crack in the eggs and vanilla and mix again, then fold in the flour until it forms a rough dough. Add the chocolate and a pinch of sea salt and continue to mix until combined.
Use your hands to pull off chunks of the dough and roll it into balls (I make large cookies at 140g per ball), then transfer to a container and place in the freezer for 2 hours or until frozen. This is what helps the cookies to stay thick when baking instead of spreading out on the tray.
Once frozen, transfer to a lined baking tray well spaced apart and bake at 200ºC (180ºC fan-forced) for 15 – 20 minutes or until lightly golden brown. The centre should still be a little gooey. Remove from the oven and allow to cool completely before enjoying (if you can wait that long!).
