I’ve never understood people who avoid baking because they think it’s this big long endeavor that takes all your time slaving away in a hot kitchen. I mean it certainly is some days and sometimes it definitely requires a boat load of dedication, but it doesn’t always have to be.
Sometimes all you need is a quick 30 minute recipe that will get you almost instant results, and not just meh results, I’m talking yummy scrummy results. So for those days when all you need is a hot chocolate chip cookie straight out of the oven and a fresh glass of milk, you have my Chewy Chocolate Chip Cookie recipe.
Now the best thing about these cookies is that you can make them Gluten free really easily or make them with good ole’ gluten flour and it won’t affect the consistency. Normally trying to convert a gluten recipe to gluten free means a bit of messing about, swapping out flours, adding in extra Xanthan gum and gf baking powder and sometimes, it just still doesn’t work. This recipe works. Gluten or Gluten free, your choice.
So next time you have impromptu guests show up who need a cuppa and a quick bikkie or you’ve just got a hankering for that fresh hot cookie and you’ve none in the house, give this fabulous, perfectly chewy Chocolate chip cookie a go.
Chewy Chocolate Chip Cookies
125g unsalted Butter, Room Temperature
1/2 Cup Caster Sugar
1/2 Cup Brown Sugar
1 tsp Vanilla Extract
1 1/4 Cups Self Raising Flour (any gluten free SR blend can be used)
125g Dark Chocolate Chips (ensure Gluten free brand is used if making GF)
60g Pecans, Roughly Chopped (almost any nut can be subbed here. Walnuts also work well)
Preheat your oven to 200 degrees Celsius and line 2 baking trays with baking paper.
In a large bowl cream butter, sugars and vanilla together using electric beaters until light and fluffy. Add in egg and beat till fully combined. Good quality unsalted butter should be used. Don’t attempt with margarine as the cookies will spread more.
Add in self raising flour and fold together until well combined. It may look quite floury to start with but keep mixing and it will come together. Fold in chocolate chips and roughly chopped nuts. If you’re not a fan of nuts you can omit and replace with an extra 60 grams of chocolate chips, otherwise you can use any nut of choice. I find Pecans or Walnuts to give the best flavour however.
Take a tablespoon and form rough dollops of dough on the pre lined tray. Place them a good couple of inches apart as they do tend to spread quite a bit.
Bake for 15-20 minutes or until they just start to turn golden brown. Remove from the oven and leave on the tray for another couple of minutes as the cookies are still quite soft here and will fall apart if moved too early. Once cookies have started to solidify slightly you can transfer them to a wire cooling rack.
These cookies really are best served warm, however they will keep in an airtight container for up to a week… if they last that long. I find they don’t last more than a day or two in our household! I don’t know many people who can resist chewy homemade chocolate chip cookies!
Will you be giving my go-to cookies a try next time you have a craving? Let me know in the comments below.
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Makes: Approx 12-14 cookies, depending on size.