Directions
- 1In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
- 2Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 3Add the eggs, vanilla extract, and chocolate chips or chunks.
- 4Whisk until fully incorporated.
- 5Add the flour, baking powder, baking soda, and salt.
- 6Gently mix until just combined, do not overmix.
- 7Portion the dough into 75-80g balls.
- 8Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 9Preheat oven to 165-170C.
- 10Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
- 11Remove from the oven and let cool slightly.
- 12Serve warm with ice cream.
Ingredients
- 230 g Cold Chopped Unsalted Butter
- 160 g Caster Sugar
- 160 g Light Brown Sugar
- 450 g Chocolate Chunks or chips
- 475 g Plain Flour
- 1 tsp Salt
- 3 tsp Baking Powder
- 0.75 tsp Baking Soda
- 2 Eggs
- 1 Egg Yolk
- 1 tsp Vanilla
Equipment
large mixing bowloventrayairtight containerfreezer bag
Tips
- Do not overmix the dough when adding dry ingredients.
- Freeze dough balls for at least 30 minutes, or overnight for best results.
- Store extra dough balls in an airtight container or freezer bag and freeze for later.
- Bake frozen dough balls straight from the freezer.
Related recipes
Lattice Pie Crust
American · Dessert
Ina Garten's Crinkle Cut Chocolate Chip Cookies
American · Dessert
Coconut Custard Pie
American · Dessert
Boxed cake hack
American · Dessert
Salty Honey and Browned Butter Bars
American · Dessert1h 20m
Milk bread maple bar donut twists
American · Dessert
Hot Milk Sponge Cake
American · Dessert
Bananas Foster
American · Dessert
Whipped Cream Cake
American · Dessert
Teenage Mutant Ninja Turtle Pudding Pies
American · Dessert2h 26m
Salty Honey and Brown Butter Bars
American · Dessert
Peach Cobbler Butter Swim Biscuits
American · Dessert