The best chewy choc-chip cookies EVER

We all know there are two types of people in the world: the chewys and the crunchies. I happen to sit on the chewy side. Give me slightly undercooked and deliciously soft any day. I don’t not like crunchies. They’re perfectly fine people. They just don’t know what they’re missing out on.

Like really.

With the end of daylight savings and kids being excited about life in general, my girls have both been up around the 5am mark. It means the days are long, like realllly long. Lacey wanted to make something. Anything. I wanted to get rid of the excess Easter chocolate, so we decided on choc-chip cookies. “They’ll be chewy though, right?” she asked as we placed them in the oven.

Of course they would be. Chewy choc-chip cookies are the only way to go.

Lulu is at that age where she wants to be part of everything, so she dragged a chair over to the bench and helped us. I handed her a blob of dough and told her that we were going to ‘roll, roll, roll’ it.

She just plonked the whole blob in her mouth and decided to eat it instead. Yeah, I don’t think she’s at that rolling stage yet.

Chewy choc-chip cookies

Ingredients

125g butter, melted
1 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla essence
1 cup self-raising flour
3/4 cup plain flour
1 tsp baking powder
1 cup of milk choc-chips {or 1 cup of broken chocolate}

Method

♥ Preheat the oven to 160 degrees celsius. Line a tray with baking paper.
♥ Place melted butter and sugars into a bowl and stir until combined and smooth.
♥ Crack an egg into the mix, and stir to combine.
♥ In a separate bowl mix the flours, and the baking powder. Add to the butter/sugar mix gradually.
♥ Mix in the chocolate until just combined.
♥ Roll 1 tablespoon size balls of mixture and place onto the baking tray. Bake for 13 minutes or until golden. Allow to cool, if you can. Otherwise, dig in!

Chewy or crunchy? Which are you?