Ultimate Chocolate Chip Cookies – Soft and Crispy

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These are the Ultimate Chocolate Chip Cookies – Soft and Crispy with the perfect amount of chocolate filling. In this recipe, I use chocolate chips to keep it basic. But this is a great way to use up any chocolate/candy – use whatever you have! I love a good cookie, and with so many recipes out there it took me a good amount of experimenting to create my favourite.

These are just like those Millie’s Cookies you get in shopping centres/malls. They are just slightly crisp, but mostly soft, and they are HUGE! My recipe makes about 8 of these showstoppers so feel free to roll the dough into smaller balls for more, smaller cookies. If you do this, they will need a few minutes fewer in the oven. The key to perfection here is melted butter, then the chill time. This brings the butter back down in temperature so it stays in the cookies during baking.

I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. No need to press down before baking. Bake as balls, and add extra chocolate on top just before baking for that Instagram look.

I bake these cookies on classic sheet pans (like these) and always opt for silicone baking mats (these are the ones I use) as they’re better for the planet! For more cookie recipes, check out these Milk Chocolate and Walnut NYC Style Cookies or these Chocolate Brownie Cookies. For more baking inspiration, head on over to my Instagram.

Ultimate Chocolate Chip Cookies - Soft and Crispy
Ultimate Chocolate Chip Cookies - Soft and Crispy

Ultimate Chocolate Chip Cookies

The only chocolate chip cookie you'll ever need. These are a great copycat of Millie's style cookies. Soft with just a slightly crisp edge, and chewy in the middle. Make sure to give them some chill time before baking, and take out the oven when they look 'just' done at the edges as they keep baking a little from the residual heat! These are big, so feel free to make double the amount by making much smaller balls of dough.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 8
Author: Florence Jackson

Ingredients

  • 125 g Butter Melted
  • 120 g Light Brown Sugar
  • 100 g Granulated Sugar
  • 1 Medium Egg
  • 2 tsp Vanilla Extract
  • 275 g Plain Flour
  • 3 tsp Baking Powder
  • 200 g Chocolate Chips or any chocolate candy
  • Pinch of Salt

Instructions

  • In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
  • Add the flour and baking powder, plus a pinch of salt, and fold in using a rubber spatula or wooden spoon, until just combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Add the chocolate and stir together. 
  • Let this dough chill in the fridge for at least 30 minutes.
  • Preheat oven to 200C/180C Fan/Gas Mark 6. Line 2-3 large baking trays.
  • Scoop large balls of cookie dough – somewhere between golf and tennis balls, so you have 8 of similar size. Place on the trays, with several inches in between (max 3 per tray).
  • Bake for 10-12 minutes, until just golden at the edges. They may look underbaked in the centre but they keep cooking from the residual heat, and this gives them their perfect soft texture. Repeat for all cookies and leave to cool on a wire rack before serving.

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