This week I’m promoting my best friend Rachel from recipe taster to recipe maker! She has always been first in line to try all of my creations but today I got to try one of hers. These fool-proof chocolate chip cookies are actually the bomb. Slightly crunchy on the outside while still soft and chewy on the inside. It’s the two different types of chocolate chips that make them extra special.
There’s been some trial and error with this one, but we reckon she’s perfected them, so I thought why not share it with you guys!
And on that note… I will hand the laptop over to Rachel to talk more about her recipe!
Out of all the sweet foods out there, I have to say cookies are my biggest weakness. But not just any cookies, I can’t get enough of Subway cookies. I can’t go into Subway without walking out with a cookie. Maybe more than one…
So naturally, I had to find a great copycat recipe so I could have my favourite snack, on hand, whenever I wanted. But it wasn’t as simple as I thought it would be.
The process…
I found a good recipe to follow that called for plain flour, and I thought the flour I had in the cupboard was plain… But only once the cookies were half-baked and puffed up like balloons in the oven did I realise it was actually self-raising flour. At that point, I was getting concerned that they weren’t going to work out, but to my surprise, the consistency was perfectly gooey and soft.
The second time around I thought I’d see what happened if I actually followed the recipe correctly, but I was disappointed in the outcome. I found that the self-raising flour version turned out way better than the plain flour and baking soda version which didn’t expand and remained firmer and crunchier than I hoped for.
The other key element to achieving the perfect gooey centre is the cooking time. As soon as the cookies are just starting to brown around the edges it’s time to pull them out. They may still seem a little undercooked in the centre but they’ll firm up as they cool. For my oven, that means 9-10 minutes, and rotating around 6 minutes in.
The final component that really makes these cookies irresistible is the combination of milk chocolate chips and Caramilk chocolate chips. The Caramilk chips really bring together the gooey, creamy, perfect consistency of these cookies. I recommend enjoying these cookies with a glass of milk to dip them in!
Some more delicious desserts you might like to try:
- Banana Caramel Cupcakes with Vanilla Buttercream
- Sweet Vanilla Rose Shortbread Cookies
- The Best Double Choc Raspberry Brownies
- 4-Ingredient Biscoff Puff Pastry Swirls
And finally, if you like these Fool-proof Chocolate Chip Cookies be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
MY BEST FRIEND’S FOOL-PROOF CHOCOLATE CHIP COOKIES
Course: DessertDifficulty: Easy24
cookies45
minutes10
minutes55
minutesThe best chocolate chip cookie recipe.
Ingredients
225g butter
3/4 cup brown sugar
3/4 cup caster sugar
1 tsp vanilla extract
1 egg
3/4 teaspoon salt
2 1/2 cups self-raising flour
1 cup milk chocolate chips
1 cup Caramilk chocolate chips
Directions
- Preheat the oven to 180˚C (356F) /160˚c fan-forced. Line two baking trays with baking paper.
- Cream the butter with the sugars until light and fluffy. Add the vanilla extract and the egg and beat for a further two minutes. Sift the flour and salt and into the mixture and combine. Add the chocolate chips.
Gather the dough into a loose ball and cover it with plastic wrap and place it in the fridge for half an hour. - Form into rounds the size of a golf ball and place 3cm apart on the trays. Lightly press them down with a spoon for best results.
- Bake for 9-10 minutes or until lightly brown around the edges. Allow to cool for five minutes on the tray before moving to a rack. They may seem a little underdone, but they will firm up as they cool.
