These Soft Chocolate Chip Cookies are rich, buttery, and melt-in-your-mouth delicious! Made with margarine or butter, powdered sugar, and wheat starch, they have a tender texture with just the right amount of crunch on the outside and softness inside. The addition of milk chocolate chunks makes them even more indulgent, making these cookies perfect for tea time, snack breaks, or as a treat for any occasion!
Preparation Time
- Prep Time: 5 minutes
- Cooking Time: 10-12 minutes
- Total Time: 15-17 minutes
- Servings: 24 cookies
- Calories per Cookie: Approx. 200 kcal
Ingredients
- 250 g soft margarine or butter
- 1 cup powdered sugar (90 g)
- 1 egg
- 110 ml sunflower oil
- ½ cup wheat starch (60 g)
- 1 packet vanilla sugar (5 g)
- 1 pack baking powder (10 g)
- 5 ½ cups flour (670 g +/-)
- 120 g milk chocolate, chopped
Directions
Step 1: Prepare the Dough
- Preheat the Oven – Set your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Cream Butter & Sugar – In a large bowl, beat the margarine (or butter) and powdered sugar until smooth and fluffy.
- Add Wet Ingredients – Mix in the egg and sunflower oil, stirring until well combined.
- Incorporate Dry Ingredients – Stir in the wheat starch, vanilla sugar, and baking powder.
- Gradually Add Flour – Add the flour little by little, mixing until a soft, non-sticky dough forms.
Step 2: Add the Chocolate & Shape the Cookies
- Fold in Chocolate – Chop the milk chocolate into small chunks and mix them evenly into the dough.
- Roll into Balls – Take small portions of dough and roll them into walnut-sized balls.
- Flatten Slightly – Place the dough balls on the lined baking sheet, leaving space between each. Flatten them slightly with the palm of your hand.
Step 3: Bake the Cookies
- Bake for 10-12 Minutes – Place the tray in the preheated oven and bake until the cookies are lightly golden on the edges.
- Cool on a Wire Rack – Remove from the oven and let the cookies cool for a few minutes before transferring them to a wire rack.
Recipe Highlights
✔ Soft & Buttery Texture – The wheat starch keeps these cookies delicately soft and tender.
✔ Rich Chocolate Chunks – Using real milk chocolate pieces instead of chips enhances flavor.
✔ Quick & Easy – Takes under 20 minutes from start to finish!
✔ Perfect for Any Occasion – Great for tea time, parties, or gifting.
Why You’ll Love This Recipe
- No Mixer Needed – Just mix by hand for a simple process.
- Delightfully Buttery & Crispy – Each bite melts in your mouth.
- Adjustable Sweetness – Can reduce sugar if preferred.
- Great for Gifting – These cookies store well and make an elegant homemade treat.
Serving Suggestions
- With a Cup of Tea or Coffee – Perfect with black tea, chai, or cappuccino.
- Drizzled with Melted Chocolate – For extra indulgence!
- With Ice Cream – Sandwich two cookies with vanilla or chocolate ice cream for a homemade treat.
Tips for the Best Cookies
- Use Room Temperature Butter – Ensures a smooth and creamy dough.
- Chop Chocolate into Chunks – Instead of chips, for melty chocolate pockets.
- Do Not Overbake – Cookies should be light golden, not dark brown.
- Let Them Cool Completely – They will set and firm up after cooling.
Variations to Try
- Dark Chocolate Version – Replace milk chocolate with 70% dark chocolate for a rich flavor.
- Nutty Twist – Add chopped hazelnuts or almonds for extra crunch.
- Spiced Cookies – Mix in cinnamon or nutmeg for a warm taste.
- Coconut Delight – Replace ¼ cup flour with desiccated coconut for a tropical flavor.
Storage & Freezing
- Room Temperature: Store in an airtight container for up to 1 week.
- Freezing Dough: Shape dough balls, place them on a tray, freeze, then transfer to a ziplock bag. Bake straight from frozen (add 2 extra minutes).
- Freezing Baked Cookies: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Q: Can I use all-purpose flour instead of wheat starch? – Yes, but the texture will be slightly firmer. If replacing, use 2 extra tablespoons of flour.
Q: Can I make this recipe without eggs? – Yes! Substitute ¼ cup yogurt or ½ mashed banana instead.
Q: How do I make these cookies crunchier? – Bake for 2 extra minutes, and let them cool completely before storing.
Q: Can I use dark chocolate instead of milk chocolate? – Absolutely! Dark chocolate gives a richer taste.
Try this easy, delicious, and buttery chocolate chip cookie recipe today – you’ll love every bite! 🍪🍫💕