Thick Chocolate Chip Cookies

Are you a fan of classic chocolate chip cookies? Then you should definitely try their thick version! These cookies with chocolate chip do not spread too much on the baking tray, so they stay nicely thick and generous in size, yet soft, delicate and melt-in-the-mouth – wonderfully rich in chocolate.

Makes 15 cookies.

Ingredients for the thick chocolate chip cookies:

• 115 g butter
• 70 g caster sugar
• 80 g light soft brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 220 g plain flour
• 2 teaspoons potato starch (or cornflour)
• 1 teaspoon baking powder
• 1/8 teaspoon bicarbonate of soda
• 1/4 teaspoon salt
• 170 g dark chocolate chips or chopped dark chocolate + 20 g for sprinkling

All ingredients should be at room temperature.

Place the butter and both sugars in the bowl of a mixer and beat until light and very fluffy. Add the egg and vanilla extract, mixing until fully combined. Add the flour, potato starch, baking powder, bicarbonate of soda and salt, then mix until just combined. Finally, add the 170 g chocolate chips and fold them in with a spatula. Chill the dough in the fridge for 30 minutes (you can also chill the shaped cookies directly on the baking tray if preferred).

Line a large flat baking tray with baking paper. Shape the dough into balls about the size of a large walnut, or use a small ice cream scoop for easier portioning. Place them on the tray leaving a few centimetres between each cookie; they do not need to be flattened before baking. Sprinkle with the reserved chocolate chips or chocolate pieces.

Bake at 190°C for 13-15 minutes, until the edges start to turn golden brown. The cookies will be very soft immediately after baking, so leave them on the tray for a few minutes to firm up slightly, then transfer them to a wire rack to cool completely.

These thick chocolate chip cookies can be stored for up to 7 days in a tin or airtight container.

Enjoy!