Chocolate Chip Cookies Biscuits

These super chunky chocolate chip cookies are an absolute dream come true! I’ve been working on this recipes for weeks now and I am now sharing it with you! These choc chip cookies are bursting with chocolate chips inside and outside. There is 1 pound or 450g of chocolate chips in every batch of 10 cookies. This is a pushy recipe Dear Reader – if you’re a chocolate chip cookie fan you’ll love these!

I was inspired to bake these cookies as I saw these cookie dough cookies that resemble scoops of cookie dough from Ash’s Bakeshop in Florida. I’m not headed there any time soon so I thought that I’d try and make a version myself. Honestly I did not expect to love these as much as I did. I’m normally a shortbread, oatmeal raisin cookie sort of person but these choc chip cookies are incredibly delicious. I mean you just cannot beat the amount of chocolate in them!

10 Tips For Making These SUPER CHUNKY Chocolate Chip Cookies

1 – Sorry y’all but we need to break out the kitchen scale for these. If you want your cookies to not spread too much we limit the ingredients that make it spread. These include eggs, sugar and butter. But don’t worry we pack it in with the good stuff-aka the chocolate chips!

2- Make sure to buy chocolate chips or bits that hold their shape when baking, not chocolate melts. The packet will usually say something about them keeping their shape when baked.

3 – Each of these cookies has a lot of chocolate chips. These are for people that want a super chunky cookies. These are not for people that don’t like chocolate.

4 – Use a 2oz cookie scoop to ensure even size and shape. I love this cookie scoop which I swear by because it is sturdy and has lasted over a decade of scooping cookies and meatballs! It is really sturdy (I’ve had other cookie scoops break quite quickly).

5 – There are two lots of chocolate, the first to go in the actual cookie and the second to go on the outside of the cookies. To make affixing the choc chips on the outside easier we flatten out the dough and put the chocolate chips for the filling in the centre and then roll it up so that the outside of the cookie is all dough.

6 – If you like your cookies sweeter you can use milk chocolate chips or a mix between the two. Or one type inside the cookie and one type outside the cookie. I think that the dark chocolate does look a bit more striking on the outside so I put milk chocolate chips on the inside and dark chocolate on the outside.

7 – On the outside, place the chocolate chips as close as possible as the cookies will expand a bit. Avoid the chocolate melting on your hands by placing the bottom on a surface and studding the top and sides with the chocolate. Or place them on the palm of one hand and tilt and add the choc chips.

8 – The most important step in this cookie is CHILLING. This is a non negotiable! Your cookies will spread if you don’t chill them for at least 24 hours. I tried chilling the dough for 24, 48 and 72 hours and there wasn’t much of a difference past 24 hours.

9 – We bake these really low, at 120C/248F fan forced. The cookies don’t brown but they cook through so they really still look a bit like cookie dough!

10 – These are AMAZING warm from the oven but I also love these chilled in the fridge too!

I gave some to Monica as I know that her partner Marco is a chocolate addict. She had left me a gift in her letterbox so I dropped two boxes of these in her letterbox and let her know they were there. A short time later I got a message from her filled with excited expletives. She’s not a sweets person by any means and she was a massive fan of these. “Very delicious. It’s so good and decadent, soft chocolate chip cookies are the best”.

Speaking of chocolate, my little chocolate baby turned 2 a couple of weeks ago. This was an important birthday because for the past 2 years my friend Sammie warned me that Milo would probably turn grey. Whilst I would obviously still love him if he did tur grey, I absolutely love his rich chocolate colouring and I call him my “brown bear”. I’d watch to see if his fur would change – there would be the occasional grey hair pop up but I figured as long as we were past the second birthday as I heard that 18-24 months is when you’ll definitely know if they have that gene.

The two dogs are so different. Milo really wants to be the best boy ever. He is the polar opposite of his brother Teddy who does what he wants. When we were at a picnic recently Mr NQN’s family were remarking on what good boys they were and how clever they were. Then within seconds, as if he heard, Teddy ran onto the road. We called him and rushed towards him but Teddy would not listen. Teddy does what he wants and that’s the way he always has been. You can call him but it’s up to Teddy whether he listens. Teddy is sweet and brave but he has his own mind.

Milo however sticks close by. The second you call him back, he comes back bouncing towards you happily. I swear his expression reads, “You called? Are we going for an adventure?”. He definitely earns his title of goodest boy. While Teddy has cost us thousands in vet bills doing naughty things as a puppy, Milo hasn’t done a thing. The only thing he did recently was actually my fault. I am always giving Milo kisses because I just adore him so much and one night, his giant bear paw swiped my eye. The next day my eye swelled up and I was headed overseas. So while I ended up going on holiday looking a bit monstrous, I couldn’t help it and when I got back, I was back to giving Milo cuddles and kisses. But this time wearing my glasses!

So tell me Dear Reader, are you a chocolate chip cookie lover? Are you more a dark or milk chocolate eater?

Chocolate Chip Cookies

An Original Recipe by Lorraine Elliott

Preparation time: 25 minutes plus 24 hour chilling time

Cooking time: 30 minutes

Makes 10 large chunky cookies 90g/3ozs each

• 180g/6ozs softened butter (not melted)
• 120g/4ozs brown sugar
• 60g/2ozs caster or superfine sugar
• 30g/1oz beaten egg
• 2 teaspoons vanilla bean paste
• 1/4 teaspoon fine salt
• 300g/10.6ozs plain all purpose flour
• 200g/7ozs dark or bittersweet chocolate bits/chips for the filling, divided into 10 lots
• 260g/9.2ozs dark or bittersweet chocolate bits/chips for the outside, divided into 10 lots

Step 1 – Place the butter, brown sugar and white sugar in the bowl of a mixer fitted with a beater attachment. Beat for 3-4 minutes until paler. Add in the egg, vanilla and salt and beat until uniform in texture. Add in the flour on the lowest speed and beat until combined.

Step 2 – Divide the dough into 10x 90g/3oz pieces. Take one piece of dough and flatten it out. Place 20g/0.7oz of the chocolate chips for the filling into the centre and roll it up into a ball. If you’re using a cookie scoop push this into the scoop and make a round ball. Repeat with the remaining pieces of dough. You should have 10 balls of dough.

Step 3 – Then take 26g/0.9ozs of the chocolate chips for the outside and press these into the outside of the dough ball. Don’t put chocolate on the base just all over the top and press them pointy side in first so that the flat bottom sits on the outside.