Yuvraj's Classic Viral Chocolate Chip Cookies
Yuvraj's Classic Viral Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 175 g butter, soft but cool
- 60 g caster sugar
- 150 g light brown sugar, packed
- 50 g thick yogurt/curd
- 10 g milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 320 g all-purpose flour
- 5 g cornflour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon coffee powder, optional
- 4 g salt, only if using unsalted butter
Add-ins
- 163 g milk chocolate chips
- 163 g dark chocolate chips
Instructions
- 1
In a large bowl, combine the soft but cool butter, caster sugar, and light brown sugar. Mix with an electric mixer or by hand until just smooth and combined. Be careful not to whip or aerate the mixture heavily; you want it just incorporated.
⏱️ 5 min
- 2
Add the thick yogurt/curd, milk, and vanilla extract to the butter and sugar mixture. Mix until all the wet ingredients are well combined.
⏱️ 3 min - 3
In a separate bowl, whisk together the all-purpose flour, cornflour, baking soda, baking powder, optional coffee powder, and salt (if using unsalted butter). Gradually add the dry ingredients to the wet ingredients. Fold the mixture with a spatula or wooden spoon until a thick cookie dough forms. Do not overmix, as this can lead to tough cookies.
⏱️ 5 min
- 4
Gently fold in the milk chocolate chips and dark chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min
- 5
Prepare your baking sheets by lining them with parchment paper. Using a large ice cream scoop, scoop one portion of dough onto the prepared baking sheet. Then, scoop a second portion of dough directly on top of the first. Press the two scoops together very lightly so they stick, keeping the top rough and uneven. This 'double-scoop' method helps create a taller, bakery-style cookie with a thicker center. Repeat for the remaining dough, spacing the cookies out on the baking sheet.
⏱️ 5 min
- 6
For thicker cookies and enhanced flavor, chill the cookie dough balls in the refrigerator for at least 1 hour. If you prefer a slightly more spread-out cookie, you can bake them immediately.
⏱️ 60 min
- 7
Preheat your oven to 175°C (350°F). Bake the cookies for 15–20 minutes, or until the edges are golden brown and the center still looks slightly underdone. The cookies will continue to set as they cool.
⏱️ 20 min•🌡️ 175
- 8
Immediately after removing the cookies from the oven, place a round cookie cutter that is slightly larger than the cookie around each hot cookie. Gently swirl the cookie cutter in a circular motion for 3–5 seconds. This trick helps create perfectly round cookies, controls spreading, and gives them a professional bakery appearance.
⏱️ 2 min
- 9
Allow the cookies to cool on the baking sheet for at least 15–20 minutes before transferring them to a wire rack. This cooling time is crucial for the cookies to set properly and develop their optimal texture with crisp golden edges, a soft gooey center, and pools of melted chocolate.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Yuvraj's Classic Viral Chocolate Chip Cookies
Wet Ingredients
- 175 g butter, soft but cool
- 60 g caster sugar
- 150 g light brown sugar, packed
- 50 g thick yogurt/curd
- 10 g milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 320 g all-purpose flour
- 5 g cornflour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon coffee powder, optional
- 4 g salt, only if using unsalted butter
Add-ins
- 163 g milk chocolate chips
- 163 g dark chocolate chips
Instructions
- 1
In a large bowl, combine the soft but cool butter, caster sugar, and light brown sugar. Mix with an electric mixer or by hand until just smooth and combined. Be careful not to whip or aerate the mixture heavily; you want it just incorporated.
⏱️ 5 min - 2
Add the thick yogurt/curd, milk, and vanilla extract to the butter and sugar mixture. Mix until all the wet ingredients are well combined.
⏱️ 3 min - 3
In a separate bowl, whisk together the all-purpose flour, cornflour, baking soda, baking powder, optional coffee powder, and salt (if using unsalted butter). Gradually add the dry ingredients to the wet ingredients. Fold the mixture with a spatula or wooden spoon until a thick cookie dough forms. Do not overmix, as this can lead to tough cookies.
⏱️ 5 min - 4
Gently fold in the milk chocolate chips and dark chocolate chips until they are evenly distributed throughout the dough.
⏱️ 2 min - 5
Prepare your baking sheets by lining them with parchment paper. Using a large ice cream scoop, scoop one portion of dough onto the prepared baking sheet. Then, scoop a second portion of dough directly on top of the first. Press the two scoops together very lightly so they stick, keeping the top rough and uneven. This 'double-scoop' method helps create a taller, bakery-style cookie with a thicker center. Repeat for the remaining dough, spacing the cookies out on the baking sheet.
⏱️ 5 min - 6
For thicker cookies and enhanced flavor, chill the cookie dough balls in the refrigerator for at least 1 hour. If you prefer a slightly more spread-out cookie, you can bake them immediately.
⏱️ 60 min - 7
Preheat your oven to 175°C (350°F). Bake the cookies for 15–20 minutes, or until the edges are golden brown and the center still looks slightly underdone. The cookies will continue to set as they cool.
⏱️ 20 min•🌡️ 175 - 8
Immediately after removing the cookies from the oven, place a round cookie cutter that is slightly larger than the cookie around each hot cookie. Gently swirl the cookie cutter in a circular motion for 3–5 seconds. This trick helps create perfectly round cookies, controls spreading, and gives them a professional bakery appearance.
⏱️ 2 min - 9
Allow the cookies to cool on the baking sheet for at least 15–20 minutes before transferring them to a wire rack. This cooling time is crucial for the cookies to set properly and develop their optimal texture with crisp golden edges, a soft gooey center, and pools of melted chocolate.
⏱️ 20 min