After-School Chocolate Chip Cookies

by

Drop

POSTED Thu, 2 January 2020

Serves

12

Total Time

32 MINS

Calories

524

Chewy chocolate chip cookies with a little crunch, have we found the perfect afternoon snack? These freeze well too: drop balls of dough onto a tray, freeze, then transfer to freezer bags.

recipe-image

    INGREDIENTS


  • Unsalted butter icon
    Unsalted butter

    225 g (about 1 cup)softened

  • Sugar icon
    Sugar

    150 g (about ¾ cup)

  • Brown sugar icon
    Brown sugar

    145 g (about ¾ cup)

  • Egg icon
    Egg

    2 (about 100 g)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Plain flour icon
    Plain flour

    335 g (about 2 ½ cups)

  • Bicarbonate of soda icon
    Bicarbonate of soda

    1 teaspoon (about 4.65 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Chocolate chips icon
    Chocolate chips

    330 g (about 660)

  • Walnuts icon
    Walnuts

    50 g (about ½ cup)coarsely chopped

  • Cacao nibs icon
    Cacao nibs

    50 g (about ¼ cup)

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line 2 clean baking sheets with parchment paper
  • 3. Add unsalted butter, sugar and brown sugar to a clean large mixing bowl
  • 4. Cream together until light and fluffy
  • 5. Add egg to the dough one by one
  • 6. Add vanilla extract to the dough
  • 7. Mix until just combined
  • 8. Add plain flour, bicarbonate of soda and salt to a clean medium bowl
  • 9. Mix until well blended
  • 10. Transfer dry ingredients to dough
  • 11. Add chocolate chips, walnuts and cacao nibs to a clean medium bowl
  • 12. Transfer chocolate mixture to dough
  • 13. Mix thoroughly until well combined
  • 14. Scoop dough onto 2 baking sheets
  • 15. Bake - 12 min, 175°C
  • 16. Let cool

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