These subway style chocolate chip cookies are super chocolaty, super rich, super delicious and just super wonderful. They are beautifully soft, with a slight crisp edge, gooey in the middle and total worth every calorie!!!
Preheat the oven to 175ºC/350ºF and line 2 baking trays with cooking paper
Place the butter in the bowl of your stand mixer (or a large mixing bowl)
Add in the sugar and beat together until the mixture is combined. (Don't mix for too long or you will find the mixture gets too much air in it and the cookies will be cakey)
Add in the egg and beat to combine.
Beat again then add in the vanilla extract.
Sift together the plain flour, cocoa powder, baking powder, and salt.
Slowly incorporate the flour mixture into the egg mixture.
Fold in the chocolate chips (reserving a tablespoon of each)
Cover teh bowl with gladwrap/cling film and chill for 15 minutes
Take a heaped tablespoon of the mixture, and roll into a ball. Place the balls of the dough about 5cm (2 inches) apart onto the prepared tray. Use the oiled back of a spoon to lightly flatten the cookies.
With the reserved choc chips dot the balls with chips.
Bake for about 10 minutes, remove from the oven and allow to cool on the tray for 5 minutes before transferring them to a cooling rack.
Notes
Ensure the butter is fully softened. You want to be able to push your finger into it easily and without resistance. But don't melt it or your cookies dough will be too wet and sticky.
I know it sounds fussy but the eggs do need to be at room temp, this ensures you get that lovely soft inside.
To properly measure your flour, don't pack the cup with flour instead, spoon the flour into the measuring cup until its overfilled, then use the back of a table knife to lightly push off the excess and level the measuring cup to the top.