The weekend is always a great time for baking, but when it comes to these Chocolate Chip Cookies, there will always be an excuse to make them. I call these Starbucks Chocolate Chip Cookies, simply because they are almost identical to those big, thick and chewy cookies you get in Starbucks (only these are fresh and homemade).
These cookies are intensely chewy and practically melt in your mouth. I present you the recipe as I have it, only in the images that follow you will notice that I added some nuts too, which are not in the original recipe. Scroll down for the complete recipe.
click on the images for a bigger view
The combination of white and brown sugar is what makes these so chewy. Use dark or light muscavado sugar here.
As I said, I added nuts into these, so they were a bit different then the written recipe. You can try this out and add anything you like (for example dry fruits).
The base dough can make you excellent plain cookies. If you don't want chocolate inside you can leave it out, and bake them plain.
This amount of cookie dough makes about bigger 12-14 cookies.
Starbucks Chocolate Chip Cookie Recipe
- 150 gr. (1 and 1/4 sticks) soft unsalted butter
- 125 gr. (2/3 cup) soft light brown sugar
- 100 gr. (1/2) sugar
- 2 teaspoons pure vanilla extract
- 1 egg fridge-cold
- 1 egg yolk fridge-cold
- 300 gr. (2 cups) flour
- 1/2 teaspoon bicarbonate of soda
- 300 gr. (10 ounces) milk chocolate morsels or chips
- Preheat the oven to 170°C/325°F. Line a baking sheet with baking parchment.
- Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
- Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
- Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the chocolate chips.
- Scoop the cookie dough with an ¼ cup measure or a 60 ml round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8 cm / 3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
- Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks, to let them cool completely. Don't worry if they come out as if they are about to fall apart, they will firm up as they cool.
- Store your baked cookies in a tight zip lock bag. That way they will stay chewy for a long time.
I hope that you will make these and enjoy them.