Gooey chocolate chip cookies uk recipes - Cookie recipes
Author: Janie Carson
All you need to decide is how many chocolate chips is too many… If you can’t get enough of these easy, gooey cookies then find our giant skillet creation or go straight to our master recipe with the best chocolate chip cookies, ever. We took your chocolate chip cookie and raised you a chewy cookie stuffed with toffee – all you need now is a glass of milk.
- Seriously gooey chocolate chip cookies
- Triple Chocolate Chip Crinkle Cookies!
- Gooey toffee-stuffed chocolate chip cookies
- Michael’s Chocolate Chip Cookies
- How do you make gooey chocolate cookies?
- What temperature do you bake gooey cookies at?
- How do you make NYC chocolate chip cookies?
- How many flavours of Gookie dough are there?
Seriously gooey chocolate chip cookies
The bigger the chocolate chip, the better the cookie – right? Make no mistakes with this seriously gooey chocolate chip cookie recipe. All you need to decide is how many chocolate chips is too many… If you can’t get enough of these easy, gooey cookies then find our giant skillet creation or go straight to our master recipe with the best chocolate chip cookies, ever.
Provided by: delicious. magazine
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 16 items
Cuisine: American recipes
Number of ingredients: 9
Provided by: delicious. magazine
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 16 items
Cuisine: American recipes
Number of ingredients: 9
Ingredients:
- 100g softened unsalted butter
- 100g soft light brown sugar
- 100g granulated sugar
- 1 medium free-range egg
- 1 tsp vanilla bean paste
- 165g plain flour
- ¼ tsp salt
- ½ tsp bicarbonate of soda
- Small chocolate chunks
Nutrition:
- Heat the oven to 170°C/150°C fan/gas 3½ . Use an electric mixer to cream together the butter with both the sugars. Slowly beat in the egg and vanilla bean paste, then beat in the flour, salt and bicarbonate of soda until combined and smooth.
- Divide the mixture evenly into 16 balls, then put them on a couple of large baking sheets at 5-6cm intervals so they have room to spread. Flatten the balls slightly, then push in small chocolate chunks (as many as you fancy).
- Bake in the oven for 13-15 minutes until the cookies are golden around the edge and the chocolate chunks have melted. Serve just cooled with a glass of ice-cold milk.
Tags:
Triple Chocolate Chip Crinkle Cookies!
Gooey, Crunchie, Soft and Moreish Triple Chocolate Chip Cookies that are perfect for any Cookie Lover!
Provided by: Jane's Patisserie
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: Cookies
Number of ingredients: 13
Provided by: Jane's Patisserie
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 16 servings
Cuisine: Cookies
Number of ingredients: 13
Ingredients:
- 125 g Unsalted Butter/Stork
- 100 g Light Brown Sugar
- 100 g White Granulated Sugar
- 1 Medium Egg
- 1 tsp Vanilla Extract
- 25 g Cocoa Powder
- 225 g Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Baking Powder
- 100 g White Chocolate Chips
- 100 g Milk Chocolate Chips
- 100 g Dark Chocolate Chips
Nutrition:
- Calories: 225 kcal
- Carbohydrate: 29 g
- Protein: 2 g
- Fat: 11 g
- Saturated Fat: 7 g
- Cholesterol: 28 mg
- Sodium: 131 mg
- Fiber: 1 g
- Sugar: 19 g
- Serving Size: 1 serving
- Preheat your oven to 180C/160C Fan/375F and line two-four baking trays with parchment paper. Mine are quite large trays (40cm) to make sure the cookies don't touch!
- Mix together the Butter and both Sugars until light and fluffy and thoroughly combined! Using an electric mixer is far easier for this because it gets very fluffy and perfect!
- Mix in the Vanilla and the Egg until thoroughly combined, then mix in the Cocoa Powder, Flour, Bicarbonate of Soda, Baking Powder and Salt until a thick paste/cookie dough is formed.
- Fold in the Chocolate Chips, and spoon the mixture onto the trays and make sure they are suitable spread out so they stay separate! (I usually fit 6-8 on each tray to be safe) I also use a 5cm cookie dropper/ice cream scoop to make them identical sizes.
- Bake in the oven for 10-12 minutes until spread out perfectly crinkly. A minute or so less will be gooey, a minute or two more will be beautiful Crunchy.
- Once baked, remove from the oven and gobble them all up - don't burn yourself on the chocolate!
Gooey toffee-stuffed chocolate chip cookies
We took your chocolate chip cookie and raised you a chewy cookie stuffed with toffee – all you need now is a glass of milk.
Provided by: delicious. magazine
Yields: 16 servings
Cuisine: British recipes
Number of ingredients: 9
Provided by: delicious. magazine
Yields: 16 servings
Cuisine: British recipes
Number of ingredients: 9
Ingredients:
- 100g lightly salted butter, softened
- 100g soft light brown sugar
- 125g granulated sugar
- 1 medium free-range egg
- 1 tsp vanilla bean paste
- 200g plain flour
- ½ tsp bicarbonate of soda
- 100g milk chocolate chunks
- 12-16 chewy toffee sweets
Nutrition:
- Calories: 217kcals
- Fat: 8.8g (5.2g saturated)
- Protein: 2.4g
- Carbohydrate: 31.5g (20.2g sugars)
- Fiber: 0.6g
- Heat the oven to 170°C/150°C fan/gas 3½ and line 2 baking sheets with non-stick baking paper. Put the butter and sugars in a mixing bowl and use an electric mixer to cream together until pale and fluffy. Slowly beat in the egg and vanilla paste until combined, then beat in the flour, bicarbonate of soda and a pinch of salt until smooth. Stir in the chocolate chunks briefly using a wooden spoon to evenly distribute.
- Using your hands, divide the cookie dough into 12-16 equal balls. One at a time, flatten the balls in the palms of your hands into fat discs, then gently push a toffee into the centre and bring the dough up around the toffee to enclose it. Flatten again to around 2cm thick, without exposing any of the toffee, then put on the prepared baking sheets, spacing them a few centimetres apart.
- Bake for 13-15 minutes until the cookies are pale golden and crisp at the edges. Remove and leave to cool for 10 minutes on the trays, then transfer to wire racks to cool until just warm.
Michael’s Chocolate Chip Cookies
The perfect chocolate chip cookie a comforting classic – crisp on the outside, soft and gooey on the inside, with melt-in-the-mouth chocolate in every bite. A satisfying combination of texture and flavour, this straightforward bake is sure to be a crowd-pleaser. Also, there’s no mixer required!
Yields: 12 items
Number of ingredients: 10
Yields: 12 items
Number of ingredients: 10
Ingredients:
- 150g light brown soft sugar
- 50g caster sugar
- ½ teaspoon salt
- 170g unsalted butter, softened
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 250g plain flour
- 2 tsp cornflour
- 1 tsp bicarbonate of soda
- 200g 54% dark chocolate chips
How to cook:
- In a large bowl, using a wooden spoon, cream together the light brown soft sugar, caster sugar, salt and butter until light and fluffy (about 3–5 minutes).
- Beat in the egg and vanilla until fully combined.
- Sift together the flour, cornflour and bicarbonate of soda, then fold them into the mixture, taking care not to overwork the dough.
- Fold in the chocolate chips, until evenly distributed throughout the dough.
- Cover the dough in the bowl with a plate and transfer to the fridge to chill for at least 1 hour – or up to 24 hours (this helps to bring out the caramel flavours in the finished biscuits).
- Heat the oven to 190°C/170°C fan/375°F/Gas 5
- Weigh the chilled the dough and divide the total weight by 12 to determine the weight of each cookie. Divide the dough into 12 equal portions (so that all the cookies bake evenly) and roll the portions into balls.
- Place the balls of dough on the lined baking sheets spaced 4–5cm apart and away from the edges of the baking sheets to allow room for them to spread during baking. Gently press down on each ball to flatten the bottom slightly.
- Bake for 12–15 minutes, or until the edges have barely started to brown – this will give you a perfect cookie that is light and crispy on the outside and soft and gooey on the inside.
- Allow the cookies to cool for 5 minutes on the baking sheet to firm up a little, then serve warm.
