03/13/2026
I tried this chocolate chip cookie recipe from and Iβm SO glad I trusted the process πͺπ€
These cookies were a little bit different than the classic recipe Iβm used to: I weighed everything in grams, the chocolate gets mixed in before the dry ingredients (wild...) and I froze before baking. A new experience for me (lol), but I stuck with the process and the cookies turned out delicious β thick, soft, and packed with chocolate.
Sharing the recipe below! Try it out and let me know what you think! π€
See you soon!
Xx,
HOU π€πβ¨
P.S. These are more like an artisanal French bakery-style cookie rather than a classic Toll House style cookie - they have a thicker,cakier outside and gooey middle (at least the way I made them π). Think Levain style from NYC. They def take a little more time and love - but worth it in the end. I would recommend baking for 13 ish minutes. I cooked mine a little too long and they came out a little too cakey for me. Also, if you want a flatter cookie, use a spatula and lightly press them down when they first come out of the oven. Enjoy!
Recipe by
INGREDIENTS
β’ 230g cold chopped unsalted butter
β’ 160g caster sugar (I used regular granulated sugar since I couldnβt find caster sugar)
β’ 160g light brown sugar
β’ 450g chocolate chunks or chips
β’ 475g plain flour
β’ 1 tsp salt
β’ 3 tsp baking powder
β’ 3/4 tsp baking soda
β’ 2 eggs
β’ 1 egg yolk
β’ 1 tsp vanilla
INSTRUCTIONS
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined β do not overmix.
Portion the dough into 75β80g balls.
Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
Preheat oven to 165β170Β°C and bake for about 10-15 minutes or until the tops are lightly golden while the centers stay soft.
Yields: 15β16 Cookies