These chocolate chip cookies with chocolate Drizzle, have a biscuit texture on the outside while soft and chewy in the middle. They have chunks of chocolate chips and vanilla flavour running through them with the option of the white chocolate drizzle across the top.
This recipe was first published in January 2019, but has since been updated with a new recipe and images. In other words, a more attractive and improved tasting Cookie.
This recipe is a variation of my Mocha Chocolate Chip Cookies. By altering a few ingredients here and there, I think I've made the best chocolate chip cookies.
How to Make this Recipe.
You will find a full list of ingredients and full instructions on the printable recipe card at the bottom of this post. Or by clicking the 'Jump to Recipe Card' at the top of this page.
- When you have Preheated the oven to 170deg, line 2 baking sheets with baking parchment. Beat together the butter and sugar until light and fluffy. Add the sieved flour, bicarbonate of soda and vanilla extract. Mix until well combined.
- Add the chocolate chips, mix together until all the chocolate chips are evenly distributed.
Roll the mixture into golf ball sized pieces and place onto the prepared baking sheets. Press them down slightly with a fork.
Bake in the oven for 12 mins, or until baked with a light golden colour. TIP: Baking time will also depend on the size of your cookies. Allow them to cool a little before placing them onto a wire rack to cool completely. If you move them too soon, they are likely to crumble.
Make the White Chocolate Drizzle
- Melt the white chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool a little. Do not allow the chocolate to set.
- When the cookies are cooled completely, fill a piping bag with the melted chocolate and drizzle over each cookie. Allow the chocolate to set before serving.
They will keep well in an airtight container for several days. But if you are anything like my family, they are gone in two.
Chocolate Chip Cookies with Chocolate Drizzle
INGREDIENTS
- 170 g butter softened
- 115 g light brown sugar caster sugar is fine but you will not have the slight nutty flavour that borwn sugar will give you.
- ½ teaspoon vanilla extract Or Vanilla Bean paste
- 225 g plain flour sieved
- ½ teaspoons Bicarbonate of Soda
- 100 g milk or plain chocolate chips
For the Drizzle
- 75 grams White Chocolate Chips milk or plain chocolate is fine.
Instructions
- Preheat the oven to 170deg. Line 2 baking sheets with baking parchment.
- Beat together the butter and sugar until light and fluffy.
- Add the sieved flour, bicarbonate of soda and vanilla extract. Mix until well combined.
- Add the chocolate chips, mix together until all the chocolate chips are evenly distributed.
- Roll the mixture into golf ball sized pieces and place onto the prepared baking sheets.
- Press them down slightly with a fork.
- Bake in the oven for 12 mins, or until baked. This also depends on the size of your cookies. Allow them to cool a little before placing them onto a wire rack to cool completely.
Make the White Chocolate Drizzle
- Melt the white chocolate in a heatproof bowl over a pan of simmering water. Take off the heat and leave to cool. Do not allow the chocolate to set.
- When the cookies are cooled completely, drizzle the melted white chocolate over each one. Allow the chocolate to set before serving.
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