Thick Ole Choco Chip Cookies

Small, sadly thin cookies are nice once in a while but what happens whenever you have a craving for something thick and chock full of chocolate? You do a little something like this~

Opeline @cook_26908787

Small, sadly thin cookies are nice once in a while but what happens whenever you have a craving for something thick and chock full of chocolate? You do a little something like this~

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Ingredients

14 minutes

10-12 cookies

115 grams (1/2 cup)or 1 stick) unsalted butter, COLD
90 grams (1 cup)brown sugar
1 teaspoonvanilla extract
1large egg, cold
245 grams(1 and 3/4 cup) plain flour
1 tablespooncornflour (cornstarch)*
1/2 teaspoonbaking soda
Pinchsalt, optional
225 grams (1 1/2 cups)dark or milk chocolate
50 grams (1/2 cup)nuts of your choice. Optional

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Steps

14 minutes

1

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.
2

In a large mixing bowl, add cold butter and sugar. Beat with an electric mixer until combined. Add vanilla and egg. Beat again until combined – but try not to over mix.
3

Add flour, cornflour, baking soda and salt, if using, and beat on a low speed until soft cookie dough forms. Add chocolate and walnuts and beat briefly.
4

Scoop out cookie dough***, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookie to spread.
5

Bake cookies for 12-14 minutes or until golden brown. Leave cookies to cool completely.
6

If you don’t have any cornflour (or cornstarch), add an extra tablespoon of flour.
7

*You can use any nut you like (e.g. pecans or macadamias). If you want to leave out the nuts, add extra chocolate. The generous amount of fix-in’s help the cookies stay thick.
8

**lnstead of rolling the cookie dough smooth, leave it rough and pieced together for a more rustic look.