How to Make Chocolate Chip Cookies, Aussie-Style
Ditch the bland and embrace the bold. This chewy chocolate chip cookie recipe—with Aussie flair, pro tips, and melt-in-your-mouth stats—will have your mates lining up at the oven door.
Once Upon a Bikkie…
Back in the dark ages of British biscuitry, what passed for a “chocolate chip cookie” was basically a flavourless hockey puck studded with chocolate lookalikes. Then came the soft, chewy American-style choc-chip cookie—sticky, gooey, and likely banned by dentists nationwide. One bite, and suddenly you’re seeing life in HD.
Now we’re turning that American dream into an Aussie kitchen classic—with just the right amount of science and sass.
The Game Plan
- Prep Time: 25 minutes (plus a cheeky chill sesh overnight)
- Cook Time: 15 minutes
- Yields: 15 chunk-filled legends
Ingredients List (Metric + Imperial)
| Ingredient | Metric | Imperial | Notes |
|---|---|---|---|
| Butter (salted or unsalted) | 120g | ½ cup (1 stick) | Room temp |
| Dark chocolate (chopped) | 170g | 6 oz | Choc chips work too |
| Light brown sugar | 75g | ⅓ cup | For moisture & caramel |
| Granulated sugar | 75g | ⅓ cup | Adds crunch |
| Vanilla extract | ½ tsp | ½ tsp | Optional but gold |
| Salt | A pinch | A pinch | Essential |
| Egg (beaten) | 1 | 1 | Large egg |
| Plain flour | 240g | 2 cups | All-purpose flour |
| Bicarb soda | ½ tsp | ½ tsp | Lifts the cookies |
| Sea salt flakes (optional) | To taste | To taste | For a MasterChef finish |
Instructions (or, How to Smash It in the Kitchen)
1. Butter Up, Mate
Soft butter’s your bestie. Forgot to take it out? Dice it and let it sit while you chase the rest of your ingredients around the pantry.
2. Get Chopping
Use proper dark chocolate and hack it into rough chunks. Milk or white? Your rules. Want to chuck in some nuts? Go rogue—but don’t blame me if the Cookie Gods frown.
3. Whip It Good
Beat that butter until it’s smoother than a tradie’s ute on a country road. Use a mixer, beaters, or just an arm workout with a wooden spoon.
4. Sugar, Oh Honey Honey
Chuck in the brown and white sugar. Brown brings the chewy, granulated adds that sandy crunch. Feeling wild? Try dark brown for treacle vibes.
5. Egg it On
Add vanilla, salt, then slowly beat in the egg like it owes you rent. Mix until it looks like cookie dough heaven.
6. Fold, Don’t Flog
Sift in the flour and bicarb, then gently fold it all together. Chuck in your chocolate chunks now. Don’t overmix—these are cookies, not a cement slab.
7. Chill the Heck Out
Cover the dough and refrigerate overnight (or at least a couple of hours). Chilling = richer flavour, less spread, and all-around cookie greatness.
8. Fire Up the Oven
Preheat to 200°C (180°C fan) / 390°F / Gas 6. Roll dough into golf balls and plonk them on lined trays, spaced out like awkward teens at a school disco.
9. Bake ‘Em Beautiful
Bake for 15 mins or until just golden. Swap trays halfway. Sprinkle with sea salt if you’re feeling fancy. Let cool and set—resist the urge to scoff them straight from the tray.
10. Bonus Batch Tip
Double the dough. Freeze half as balls, and when a cookie craving hits, bake from frozen. Add 2 mins to cook time—done!
Choc-Chip Pro Stats
| Factor | Value |
|---|---|
| Average cookie size | Golf ball (40–45g) |
| Chilling time (optimum) | 12–24 hours |
| Bicarb lift | ~1.5x dough height |
| Melting point of dark choc | 31–32°C (melty, not messy) |
| Energy per cookie | ~180–220 kcal (aka, worth it) |
Quick Cookie Science
- Why chill dough? Hydrates the flour, solidifies the fat, and deepens flavour.
- Why two sugars? Brown adds chew. White gives that signature crunch.
- Why chop chocolate? Irregular chunks = pockets of molten joy.
Final Verdict
These aren’t just cookies. They’re warm, chewy mood-lifters with gooey chocolate hearts. Whether you’re baking for your mates, your mum, or just your Netflix binge companion (aka, you), they’ll hit the spot every time.
And if someone dares call them “biscuits,” you’re well within your rights to stage a one-person cookie intervention.
