Thick, soft-baked triple chocolate chip cookies. These cookies use melted butter (use butter straight from the fridge!) and is loaded with chocolate chips. Use real vanilla paste for the best results.
Last week, I had a sudden craving for soft baked chocolate chip cookies. Okay, maybe it wasn’t that sudden: I got a free chocolate chip cookie at Foodcity in Groningen and wanted more. The cookie was super big and soft. So delicious. I wanted to have that same softness but also wanted smaller sized cookies. So I did some experimenting in the kitchen. The first cookies were rather flat (but soft!) so I had to change the ingredients. More flour, less butter. A few batches later, I had the perfect soft-baked chocolate chip cookies. My co-workers loved these cookies and so did my bf’s co-workers. You should really make this for the weekend!
There’s not really much to tell about the cookies. The thickness of the cookies is caused by using an egg and a high ratio of flour. In addition, the butter is melted and therefor won’t melt in the oven anymore. It’s a bit of cookie science, but you don’t need to understand it to make these beautiful babies.
I used an equal amount of different chocolate chips for these cookies: 30 g of dark, 30g of semi-sweet and 30 g of white chocolate. If you dislike any of these (my sister doesn’t like white chocolate), you can leave it out or sub with more of any other kind of chocolate chip. Baking is really easy.
Also, recently, I’ve swapped my love for vanilla extract for vanilla paste. It gives so much more flavor in my opinion. I haven’t bought any vanilla extract anymore. If you don’t have paste on hand, vanilla extract can be used too. Just don’t use vanilla aroma. This synthetic substitute will give your cookies a slightly bitter flavor if you add too much. Not good.
For the perfect soft-baked texture, bake these babies until lightly golden brown on the edges. No more. The cookies might look a bit under-baked when you take them out of the oven, but the dough will set as it cools. Press in some additional chocolate chips for decorating purposes and you’re good to go. Should you not be able to finish these cookies (ours were gone in a jiffy), put the cookies in a zip-loc bag and press out as much air as you can. Internet tells you to add a piece of bread or a slice of apple but I find the cookies become too soft/”wet” with bread and the apple makes the cookies taste a bit like apple. It’s a matter of taste though so choose whatever method works for you.
- 170 g unsalted butter, melted
- 170 g (light) brown sugar
- 1 egg, roomtemperature
- 1½ tsp vanilla paste
- 280 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 120 g triple chocolate chips (+extra for decorating)
- Preheat the oven to 170C and line a baking tray with baking paper. Set aside.
- In a bowl, mix the butter and sugar.
- Add the egg and vanilla paste. Mix until combined.
- Add the flour, baking powder and salt. Stir until a dough is formed.
- Fold in the chocolate chips.
- Take about two tablespoons of dough and roll it into a ball. Place it on the baking tray and repeat for the remaining dough. Set the cookies about 2-3 cm apart.
- Bake the cookies 12-14 min at 170C or until the edges start to turn golden-brown.
- After baking, press in some additional chocolate chips (optional) and let the cookies cool at least 10 minutes before transferring it to a cooling rack.