Loaded chocolate chip cookies

Over the past few weeks it seems that there’s been a spike in pictures of mouth-watering cookies filling my Instagram feed and with a craving growing my the second, had to make a batch.

I’m finding that lockdown is pushing me out of my baking comfort zone for sure – making me stray away from recipes and experiment a bit more. Cookie dough was the perfect opportunity to wing it and see what I ended up with.

A dream cookie for me has a crisp golden outside encasing half baked cookie dough crammed with chocolate chips that melt their way through the cookie *craving spikes*. If that’s made you drool, here’s my recipe so you can make a batch to feed that craving immediately.


What you need:

  • 280g plain flour
  • 150g dark chocolate roughly chopped into 1/2 cm pieces (always Bournville chocolate for me)
  • 150g milk chocolate roughly chopped into 1/2 cm pieces (I’d go for cooking chocolate)
  • 120g butter
  • 80g light brown sugar
  • 50g caster sugar
  • 1 medium egg (whisked)
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • Pinch of salt

How to make:

  1. Grab a large mixing bowl and cream together the sugars and butter using an electric whisk until a creamy consistency is formed.
  2. Add in the beaten egg along with vanilla extract and mix using a wooden spoon until combined.
  3. Excluding the chocolate, mix in the rest of the ingredients until a firm ball of dough is created. The dough ball should hold its shape – if it seems loose add in a little flour to firm up.
  4. Add in your chocolate and mix until the chocolate is spread evenly throughout the dough.
  5. For evenly shaped cookies I would suggest taking 80g of the dough and roll into a ball using the palm of your hand. Place into a container (you might want to sit the dough balls on baking paper in the container to stop the dough sticking) and place in the freezer for 30mins to chill.
  6. While the cookie dough is chilling, preheat your oven at 190c fan or gas mark 6.
  7. Once the dough has chilled, take two baking trays and line with baking paper. Evenly space out the dough balls on the trays leaving enough room between them as they will flatten out in the oven.
  8. Place in the oven for 10 to 15 minutes (keep an eye on them in the oven as they can burn easily). If you like your cookies soft, keep them in the oven until they have a light golden tone (pictured above). If you like a cookie with extra crunch, keep the cookies in until they are a dark brown colour.
  9. Remove from the oven and place on a wire rack to cool for 20 to 30 minutes.

If you’re after more recipes, take a trip to the dedicated section of my website for all things baking and cooking.

Enjoy, stay safe and eat well!

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