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  • Writer's pictureNava

The BEST chocolate chip cookie EVER

Happy Friday beautiful bakers,

“It must be love, love, love, must be love, love, nothing more, nothing less … chewy, moist cookies are the BEST

Growing up I was not a fan of chocolate chip cookies, I found them to be sickly sweet (I still think they’re too sweet, but my kids love them that way), dry and just bleh. And so it was, until the day I discovered Mrs Fields’ cookies, at which point the world stood still, colours became brighter, the sky bluer and the world a nicer to place to live in! I even remember exactly where I was (lower ground floor food court of the MLC building in Sydney) when I first bit into that super moist, tender, sweet, melt-in-your-mouth double-chocolate-chip cookie. It was love at first bite, and I never looked back.

I have tried to replicate that damned chocolate chip cookie ever since.

But exactly one month ago yesterday, after many, trials, errors and tribulations I finally found and refined a recipe for a chocolate chip cookie that can rank with the best!

Ladies and gentlemen, I give you Mz Levy’s triple chocolate chip cookies!

A chocolate chip cookie that is soft, moist, tender, and chewy, made with a blend of white and brown sugar and a ton of melt-in-your-mouth chocolate chips. You can thank me later.


380g plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate soda

3/4 teaspoon salt

200g brown sugar

100g caster sugar

230g unsalted butter (at room temperature)

2 ¼ teaspoons vanilla extract

2 large eggs

I used 250 g chocolate chips +extra to put on top of cookies

And 150g chocolate buttons baking melts


Line two trays with baking paper

Sift the flour, baking powder, bicarbonate soda, and salt into a bowl and set aside.

With an electric mixer, beat the butter and sugar for three minutes (no more) stopping the mixer to stir the mixture with a spatula, if need be.

Add the eggs, one a time, and add the vanilla.

Gradually beat in the flour until it is blended in.

Using a large metal spoon, stir in the chocolate.

Using an ice-cream scooper, scoop cookie mixture and roll it with your hands to create balls. Place them on the trays. Lightly press extra chocolate chips onto the ball (if you want your chocolate chips to stay on top and not sink into the cookie)

Place the cookies in the fridge to chill. I recommend overnight.

Bake at a preheated oven on 170C I bake it for 12min in my oven

Tips for making great cookies

Put the trays in the fridge to chill. This will help the cookies to keep their shape and stop them from spreading.

They will also brown and bake more evenly.

When the dough is left in the fridge to chill the flour absorbs the moisture so the cookies will be thicker and more chewy and it allows the flavours to develop.

However, there is a limit to how long you can leave your cookies in the fridge, which is 72 hours . Any longer and they will begin to dry out and the dough will go bad.

I usually leave my dough in the fridge for 24 hours. However, if you leave your dough in the fridge to chill for even an hour, it will make a difference.

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