Chocolate Chip Soft Cookies (คุ้กกี้นิ่ม)

Recipe adapted from The Hummingbird Bakery Cookbook

The cookies are soft & chewy & amazing. Use good quality chocolate chips – it makes a big difference!

Makes: 12 large cookies

What you need

  • 110g Butter, at room temperature
  • 170g Soft dark brown sugar (original recipe asks for soft light brown sugar, but I didn’t have any)
  • 1 Egg
  • 1/2 tsp Vanilla extract
  • 200g Plain flour
  • 1/8 tsp Salt
  • 1 1/2 tsp Baking soda
  • 110g Dark chocolate chips (good quality)

How to put this together

  1. Preheat oven to 170 C
  2. In a stand mixer, using paddle attachment on medium speed, cream together butter + soft dark brown sugar until light & fluffy. About 8 mins. Make sure to scrape down the sides of the bowl.
  3. Add egg + vanilla extract. Mix well on medium speed.
  4. Turn mixer on low speed. Add flour + salt + baking soda. Mix well until you get a smooth dough. Don’t over-mix!
  5. Add chocolate chips. Mix briefly.
  6. Divide the mixture up into 12 equal portions (approx. 53-55g per portion)
  7. Line a baking tray with baking paper.
  8. Put 6 cookie dough portions on the tray. Make sure they’re well spaced apart, as they will flatten out and spread
  9. Baking for 10-12 mins, or under gold brown around the edges and the shape is flat-ish.
  10. Leave the cookies to cool on the tray for a few mins, then transfer to a wire rack to cool