Easy and quick soft chocolate chip cookies recipe, with a crumbly outer edge, a gooey centre and melted chunks of Cadburys dairy milk chocolate.
The best chocolate chip cookie recipe
So last week the bestest ever, soft baked chocolate chip cookies happened in my kitchen! I should actually say that they FINALLY happened, as Ben has been asking me to make him some soft bake cookies for quite a long time. And so here they are – all lovely and gooey and soft and full of dairy milk chocolate. And that is why its taken me so long to make them. They are just too good and I was terrified of the aftermath of baking said cookies.
Of course the inevitable happened and we both gorged ourselves on the these wonderful delicious treats and now we are both craving more. With only 4 weeks to go until our wedding – this is definitely a major household crisis!
Cookies with dairy milk chocolate
However, if you’re not getting married in four weeks and think that a little, soft, gooey treat would be rather lovely this weekend, then definitely, 100 percent make these cookies, right now! I cannot stress enough how good they are, nor give enough warning about their all-consuming, addictive nature. They must contain some kind of magic, or maybe its just all the sugar and dairy milk chocolate 🙂
Honestly, all I can think about right now is how good my treacle and cardamom homemade ice cream would be sandwiched between two of these luscious cookies. 😯 Definitely one to try post-wedding.
What you’ll need to make these cookies
To make 12 of these delicious dairy milk cookies the ingredients you will need are:
- 250g Plain flour
- 100g Caster sugar
- 250g Cadburys dairy milk chocolate (broken into chunks)
- 1 medium egg and 1 egg yolk
- 175g soft brown sugar
- 150g unsalted butter (room temp)
- Half tsp bicarbonate of soda
- Pinch of sea salt
Cadburys dairy milk chocolate substitute: If you can’t get hold of any Cadburys dairy milk chocolate or if you’re not a dairy milk fan, you can replace with any other bar of chocolate. Alternatively, why not try this recipes with Chocolate chips, chunks of Terrys chocolate orange, chunks of Galaxy chocolate, Malteasers ….the options or endless!
How to make chocolate chip cookies
The recipe for these cookies really is very simple and straight forward. I’ve used as few ingredients as possible, in order to create a traditional, bog-standard cookie.
- Prepare dry ingredients: Pre heat the oven to 200 degrees C. Mix together flour, bicarb of soda and salt in a large bowl.
- Mix wet ingredients: Use a stand mixer or electric whisk to combine the soften butter with the brown and white sugar
- Add eggs: Gradually add the whisked eggs to the butter and sugar mix to form a cookie dough mix.
- Fold in dry ingredients: Add the dry ingredients and the chocolate to the cookie dough mix and fold together until full combined.
- Bake: Form balls from the cookie dough and spread evenly on a baking tray. Place in the centre of the oven and bake for 10 minutes or until just golden brown.
- Leave to cool: Cool on a wire rack, then serve and enjoy!
What does brown sugar do in cookies?
This recipe calls for 2 types of sugar: the brown is needed due to its molasses content, which is acidic and reacts with the bicarb. The white sugar balances out the brown sugar and stops the cookies becoming too dark during baking. The reaction with the molasses and bicarb helps to create a nice, light cookie due to the production of a bit of air.
And its well worth the extra effort to weigh out two types of sugar. These cookies are extra special, extra tasty and certainly a treat we’ll be having plenty more of in the future.
Can I freeze soft bake cookies?
It’s best to freeze these dairy milk cookies before baking. For best results shape the unbaked dough into a cylinder. Wrap with cling film and freeze. When you’re ready to bake, remove the frozen cookie dough from the freezer. Unwrap and slice the cylinder into circles around a cm thick. Place the frozen circles onto a baking tray and bake for 20 minutes or until cookies just start to turn golden brown.
Tips for making dairy milk cookies
Use soften, room temperature butter, which will combine with the sugar and make it easier to cream together
Use both brown and white sugar to ensure an even golden colour when baking
Do not rush the addition of the eggs as the mixture can split of added too quickly. If you think you may have added to much egg at any point, add a couple of spoonfuls of the dry ingredients mixture before continuing.
After forming your cookie dough balls, make sure you space them out well on the tray – they will spread once in the oven.
For a ‘soft bake’ cookie remove from the oven after around 10 minutes or just as the cookies start to turn golden brown. The cookies may appear underdone at this point but they will harden slightly as they cool. For a harder more crumbly cookie, bake for 12 minutes.
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Soft Bake Cookies with Dairy Milk Chocolate Chunks
- 250 g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- Pinch of crushed sea salt
- 150 g Unsalted butter room temp
- 175 g Soft brown sugar
- 100 g Caster Sugar
- 1 medium whole egg
- 1 medium egg yolk
- 250 g Cadburys milk chocolate roughly broken up into chunks
- Electric Stand Mixer and hand whisk
- Flat baking tray
- Preheat the oven to 200 degrees C (fan). Sieve the flour into a large bowl and mix in the bicarb and salt. Set to one side.
- Cube the soft butter and add to your mixer bowl (or add to a standard large bowl if you are mixing by hand). Add both the brown sugar and caster sugar to the butter and cream together.TIP: If using a mixer, start on a low speed and gradually increase to full. Mix on high for 5-10 minutes until creamy and lighter in colour. If mixing by hand use a large wooden spoon and beat for several minutes until light and creamy.
- Next, whisk together the whole egg and egg yolk and then slowly add this to your butter mix, with the mixer still on high. Do not rush the addition of the egg. If mixing by hand: add a bit of the egg mixture then stir - continue to add & stir until all the egg is fully combined.
- Next add the flour and chocolate to the mixture and use a spatula to fold in well. Make sure all the flour is fully combined with the cookie mixture.
- You should now have a nice gooey cookie dough ready for baking. Use your hands to shape the dough into little balls (around 2 - 2.5 cm diameter) and place on a baking tray. Leave plenty of space around each ball as they will spread as they bake. I baked mine in 2 batches to ensure plenty of space.
- Place the cookie balls in the oven and bake for 10 minutes or until slightly golden. To ensure a soft baked cookie, remove from the oven just as they start to turn golden brown, the cookie dough may appear undercooked but this will set further during cooling and help to keep the cookies soft.
- Once removed from the oven, leave to cool on the tray for 5 minutes before carefully transferring to a wire rack. Cool for a further 20 minutes - then enjoy!!
- Use soften, room temperature butter, which will combine with the sugar and make it easier to cream together
- Use both brown and white sugar to ensure an even golden colour when baking
- Do not rush the addition of the eggs as the mixture can split of added too quickly. If you think you may have added to much egg at any point, add a couple of spoonfuls of the dry ingredients mixture before continuing.
- After forming your cookie dough balls, make sure you space them out well on the tray - they will spread once in the oven.
- For a 'soft bake' cookie remove from the oven after around 10 minutes or just as the cookies start to turn golden brown. The cookies may appear underdone at this point but they will harden slightly as they cool. For a harder more crumbly cookie, bake for 12 minutes.
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