Ingredients for Squishy Chocolate Chip Cookies
- 170g unsalted butter, softened
- 250g plain flour
- Caster Sugar
- 2 tbsp custard powder
- Vanilla
- 200g dark chocolate, coarsely chopped
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How to Make Squishy Chocolate Chip Cookies
- Preheat your oven to 190°C (170°C fan/375°F).
- In a large mixing bowl, sift together the flour, caster sugar, and custard powder. Add cinnamon if desired.
- Add the softened butter to the dry ingredients. Use your clean hands to rub the butter into the flour mixture until it resembles breadcrumbs.
- Create a well in the center of the dough. Add the vanilla extract and gradually mix it into the dough, adding more if needed to achieve a soft, pliable consistency.
- Lightly grease a baking sheet with butter or line it with parchment paper.
- Coarsely chop the dark chocolate into approximately 0.5cm squared pieces.
- Gently fold the chocolate pieces into the cookie dough using a spoon, being careful not to overmix and melt the chocolate.
- Roll the dough into 18 small balls (approximately 25g each).
- Place the cookie balls onto the prepared baking sheet, leaving some space between each cookie.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden brown and the centers are still soft and slightly underbaked for that signature 'squishy' texture.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your deliciously squishy cookies!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
22g
Fat
44g
Carbs
5g
