3 Ways: Choc Chip Cookies

I’ve been making dozens of these cookies after the last few months, Covid comfort cookies I call them! It started when I wanted to demonstrate styling with chocolate for my Instagram live demonstration. As with the banana bread testing, I fully immersed myself in finding the perfect recipe and I had eventually settled on the perfect 3 recipes.
It was the ultimate choc chip cookie show down.

The first one is a quick one bowl recipe and is great for making with children. The second recipe uses brown butter which is basically the crack cocaine of baking, once you’ve tried it you won’t won’t to stop making everything with brown butter.The third recipe is quite simply, the ultimate in comfort, it’s like a cookie giving you a giant hug. They are amazing on a cold day warm with a cuppa or for quick dessert with a scoop of ice cream. 

My criteria for the cookies was that they had to be all about the chocolate, I didn’t want nuts, or any other additions, just straight up chocolate and more chocolate. In the testing I did come across a few other really yummy recipes which I will post later. I recommend using a good quality chocolate as these are all about the chocolate so it’s worth using the good stuff. A combination of white and brown sugar results in a moist and chewy cookie with flavour from the brown sugar and sweetness from the white sugar, either can be swopped out for the other, however the texture will be affected. I now keep balls of frozen dough in my freezer and bake when we need a cookie pick up.

My Fav Choc Chip Cookie

My Fav Choc Chip Cookies 

Quick one bowl choc chip cookie. 

Prep Time: 10 minutes + 30 min resting time 

Cooking Time: 10 Minutes 

Makes : 18 ( 1.5 tablespoon size)  

120g butter, cold and cut into blocks

75g Demerara sugar ( I like dark Demerara , this is optional and plain brown sugar can be used) 

75g white sugar 

1 large free range egg

1 egg yolk  

1 teaspoon / 5 ml Vanilla extract 

200g cake flour, sifted  

1 teaspoon / 5 ml bicarbonate of soda

1 teaspoon / 5 ml baking powder 

200g dark chocolate, roughly chopped 

  1. Line a baking tray with parchment paper.
  2. Using the paddle attachment or K attachment on your stand mixer, mix the butter and sugar together, DO NOT over mix cream as the beating of air into the mixture will cause the cookies to fall flat when baking. The mixture should only just be combined. Add the egg, egg yolk and vanilla, it might look curdled. Don’t worry it will come together when you add the flour.  
  3. Sift in the flour and salt, stir to combine, until just mixed, add the chocolate pieces. I do this by hand so as not to over mix and make the cookies tough.
  4. Refrigerate the mixture for 30 minutes. I found that resting the dough meant that the cookies kept their shape when baking and did not spread. This is important if your kitchen is warm, and your butter was not cold. Dough can be frozen in logs at this stage. Preheat the oven to 180oC while the cookies are resting.
  5. Roll dough into balls the size of an unshelled walnut or use a 1 1/2 tablespoon cookie scoop. Place on baking sheet and bake for 10 minutes exactly. ( set a timer)  I have found in my oven, this is the magic number.  The cookies will be very soft but harden a lot when cool so take care not to over bake ! 
  6. Remove from the oven ,and allow to cool for 10 minutes on the tray before transferring to a cooling rack. They will continue to cook slightly on the hot tray, so another reason to under cook rather than over cook. 
  7. The cookies are best eaten on the day they are made, they can be stored and reheated. To prevent going soft store in a sealed container with a slice of white bread. ( A great tip I got from the lovely Astrid at the Sweet Rebellion ) I don’t recommend baking from frozen, rather take out the freezer and allow to come to room temperature rather as this will prevent the dough spreading too much.

hand dipping choc chip cookie into glass of milk
My Fav Choc Chip Cookie
Brown Butter Salted Chocolate Chip Cookies
Brown Butter Salted Chocolate Chip Cookies

The Ultimate Brown Butter Choc Chip Cookies 

Browning the butter requires an extra step from my favourite choc chip cookie, if you want a quicker recipe for choc chip cookies I recommend using that recipe instead. However , if you want to kick it up a notch with extra deliciousness, this is the recipe for you! 

Prep Time: 40 minutes + 30 min resting time 

Cooking Time: 10 Minutes 

Makes : 18 ( 1.5 tablespoon size)  

170g butter

200g light brown sugar

50g white sugar 

1 whole free range egg

1 egg yolk

5ml/ 1 teaspoon vanila extract

270g cake flour

5ml/ 1 teaspoon baking powder

5ml / 1 teaspoon bicarbonate of soda

5ml / 1 teaspoon pink Himalayan salt 

Extra sea salt flakes for serving

200g good quality dark chocolate, chopped


  1. Start by browning the butter; place butter in a small saucepan and over medium heat cook until it turns a nutty brown colour and is fragrant, approx 8 – 10 minutes. It will foam up at first, keep stirring. When browned remove from the heat and gently pour into a bowl scraping the burnt sediment ( these are the milk solids ) as this is where the flavour is.  Allow to cool for at least 20 minutes before using.
  2. Once the butter has cooled mix in the sugars, eggs and vanilla. Do not over beat or cream the mixture as this mixes air into the mixture and the cookies will go flat when cooked and spread. Use a paddle or K beater on a mixer or simply mix by hand. 
  3. Sift the dry ingredients together and mix into the butter mixture, do not beat. The mixture will be firm and crumbly, mix in the chocolate pieces, and allow mixture to rest for 30 minutes.
  4. While the dough is resting line a baking sheet with paper and preheat the oven to 180oC. To make the cookies roll into balls the size of an unshelled walnut or use a 1.5 tablespoon cookie scoop.
  5. Bake on lined tray for 10 minutes until golden brown on the edges, remove from oven and allow to cool on the baking tray ( they will continue cooking on the tray so don’t be tempted to cook them longer in the oven) Serve warm
    Brown Butter Salted Chocolate Chip Cookies
    Brown Butter Salted Chocolate Chip Cookies

    NY Style Giant Double Choc Chip Cookie
    NY Style Giant Double Choc Chip Cookie

Giant New York Style Double Choc-Chip Cookies

 Cupcake Jemma has perfected the famous New York style choc chip cookie. These are the absolute ultimate in choc chip cookies! The full instruction video is on her YouTube channel. I followed the instructions demonstrated and they are listed below.

Makes 12 

Prep and Cooking tIme ; 20 minutes 

Resting Time; 2 hours min / preferably 24 hours 

Cooking Time; 12 minutes


190g Very Cold Chopped Butter Unsalted is best

135g Caster Sugar 

135g Light Brown Sugar 

300g Chocolate Chips – we are using 50% milk choc 50% dark choc 

415g Plain Flour 

10g Baking Powder 

1 tsp Salt 

2 large Eggs


  1. Use a k shape attachment to paddle attachment on your mixer and start with the cold butter and the two sugars, mix together until just combined, DO NOT CREAM THE MIXTURE. The butter must stay cold. 
  2. Add the chocolate chips and dry ingredients, mix again for a couple of minutes, the mixture will be very crumbly. Lastly add the eggs, mix to combine, it will be crumbly, do not be concerned, and don’t be tempted to over mix. 
  3. Using your hands measure out the dough into 100g and then shape into a ball, and squeeze with your hands to compact the mixture. 
  4. place in the freezer for min of 2 hours, preferably overnight.
  5. bake from frozen, in a preheated one, 180oC, on a paper lined pre-heated baking tray. Bake for 12 – 15 minutes until lightly golden brown, don’t overcook as you want them slightly gooey in the centre.
  6. Enjoy !
NY Style Giant Double Choc Chip Cookie
NY Style Giant Double Choc Chip Cookie


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