Melt in your mouth Chocolate Chip Cookies




I’ve been needing a chocolate fix for days now, and these cookies have hit the spot, they’re so rich I probably won’t need chocolate for days. Yeah right, who am I kidding. But seriously they are super chocolatey, so are not for the weak, you have to love chocolate. I had to try them straight from the oven, I just couldn’t help myself, they just fall apart and the chocolate just flows like molten lava. They a chewy, gooey and so unbelievably good. I could only have one, because of the richness but that means there are lots left for tomorrow. I have even frozen some of the dough to save for a rainy day, you would think having a baking blog I would have lots of cakes to give to people, but some how always manage to get caught out. So now I have a stock pile, and these baby’s are perfect straight out of the oven while the chocolate is still warm. I don’t think there are any better cookies than chocolate ones, don’t you?



Melt in your mouth Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: 20
  • 170g butter
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla essences
  • 150g dark chocolate
  • 1½ cups flour
  • ½ cup corn flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 220g dark chocolate
  1. Cream the butter and sugars until light and fluffy, then beat in the eggs and the vanilla essence.
  2. Place the chocolate in a heat proof bowl and melt in the microwave, then stir through the butter mixture.
  3. Sift in the flour, corn flour, baking powder and soda until combined.
  4. Chop the chocolate into bit size pieces and stir through.
  5. Spoon the mixture onto baking trays and pace in the fridge for 1 hour.
  6. Pre heat the oven to 200C.
  7. Place the cookies in the oven and bake for 15 minutes.







    • Sophia says

      Hi Lindsey,

      Yeah I had never put it into cookies either, I was reading somewhere that its meant to make them soft and chewy, so I thought I would throw it in there, after all it makes pavlova so much better., These cookies are soft and chewy, however I am not sure if that is because of the cornflour or just because I like to slightly under bake my cookies so that they are soft.. I will have to bake another batch without the cornflour just to find out, its a price I’m just going to have to pay.

        • Sophia says

          Yeah I have heard of cornstarch but never tried it either. I had some cornflour so when I read it did the same I thought I would give it a go. I’ll let you know if I try them with out and see how they go. I have been eying off your peanut cookies though so I might have to try them first.

  1. DinoMum says

    Dear Sophia,

    I just found your homepage by mistake in the internet. And I am really glad I found it. You have so many good receipes, I don’t know which one I should try first. I printed some pages out and I will buy everything tomorrow. Ahhh cant wait to start baking. Love from Germany : )

    • Sophia says

      Hi DinoMum,

      I’m so glad you found me, please let me know how your baking went and what you decided to make. Thank you for your kind words too and all the way from Beautiful Germany.

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