Big Chewy Chocolate Chip Cookies

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“This is a recipe that I have put together from other recipies but the secret is making sure the cookie dough is chilled before baking. Best made the night before and chilled overnight!”
READY IN:
30mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 170 C / Gas mark 3. Grease baking trays or line with parchment.
  2. Sift together the flour, bicarb and salt; set aside.
  3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended.
  4. Beat in the vanilla, egg and egg yolk until light and creamy.
  5. Mix in the sifted ingredients until just blended.
  6. Stir in the chocolate chips by hand using a wooden spoon.
  7. Use your hands and shape the dough into walnut size balls. this is very rough and doesn't have to be perfect balls, more like blobs, onto a plate.
  8. place balls into fridge overnight or if you're short for time, put into the freezer for an hour or two. Or you can freeze the balls and keep them for future use.
  9. once chilled, place cookie dough balls onto the prepared baking trays, Do not flatten the dough. Cookies should be about 8cm apart.
  10. Bake for 17-20 minutes in the preheated oven, or until the edges are lightly toasted.
  11. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

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