Gooey Chocolate Chip Cookies

Makes 30

  • 180g butter, softened (room temperature)
  • 1 cup (200g) brown sugar
  • 1/2 cup (100g) caster sugar
  • 1 free range egg plus an extra 1 egg yolk
  • 2 cups (300g) plain flour
  • 1/2 teaspoon baking powder
  • 200g dark chocolate buttons


Preheat the oven to 180ºC (350ºF/Gas 4). Line two flat baking trays with greese proof paper. 

Use an electric mixer (white mixing paddle for stiff doughs), beat the softened butter and sugars in the mixing bowl until pale and creamy. Add the egg and egg yolk and beat until well combined.

Add the sifted flour, baking powder and chocolate buttons and stir until well combined. 

Roll 1 standard tablespoon of mixture into a round ball - flatten slightly and place on lined trays. Repeat with remaining dough. Bake in preheated oven for 12 minutes for a perfectly gooey and chewy biscuit. Remove from oven and set aside to cool or consume straight away - warm and delicious! 

Gooey Chocolate Chip Cookies

When you are asked to cream ingredients, you need to beat them until pale and creamy. Always soften butter at room temperature before you begin creaming. You can microwave for 20 seconds or use a cheese grater to grate into little strips. Also, don't put the cookies too close together when baking or you will have the 'Cookie Monster' to answer to!!! ;)    

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!