Gooey Chocolate Chip Cookies
These chocolate chip cookies are crunchy on the outside, but deliciously gooey on the inside! Fresh from the oven, warm with melted chocolate throughout, is the best way to enjoy these… well is there any other way?
I’ve used a combination of chocolate chips and chocolate chunks, to achieve different levels of melted chocolate and when the cookies are warm, this is perfect with the gooey centre. These cookies spread a lot in the oven, but the soft, gooey centre that it creates is perfect… which for me is the best part about a cookie!
Preparation : 10 minutes
Baking Time : 18 – 20 minutes
Makes : 16 – 18 large cookies
Ingredients
• 300g Plain Flour
• 110g Dairy-Free Butter
• 175g Caster Sugar
• 75g Brown Sugar
• 75g Dairy-Free Milk
• 1 tsp Vanilla Extract
• 1 tsp Baking Powder
• 100g Chocolate Chips
• 100g Chocolate Chunks
METHOD
Preheat the oven to 180C fan and line a baking tray with parchment paper.
Cream the butter and sugars together, then add the milk and vanilla extract, mixing until combined.
Add the flour and baking powder, then mix until it is all combined and has formed a batter.
Then gently fold in the chocolate chips until they are evenly distributed.
Spoon around 1 – 1.5 tablespoons on mixture into a ball and place on the lined baking tray and gently press to slightly flatten. Press a few extra chocolate chunks into the top (for extra chocolate) and repeat with the rest of the mixture, leaving a few cm in-between as they will spread in the oven!
Bake the cookies for 18 – 20 minutes, then leave them to harden for a couple of minutes on the baking tray before transferring them to a rack.
Enjoy warm from the oven, or store them in an airtight container for up to a week!
• If you make this, please tag me on Instagram @thecharlotteemilyy or use the hashtag #cebakes •
