Scottish Chocolate Chip Cookies
Equipment
- 2 Baking sheet
- 1 stand mixer or hand mixer
- 3 Mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 digital scale optional
- 1 measuring cup set
- 1 measuring spoon set
- 1 wire cooling rack
- 2 parchment paper sheet
Ingredients
- 170 gram unsalted butter softened
- 150 gram light brown sugar packed
- 75 gram granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 250 gram all-purpose flour
- 25 gram cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 200 gram dark chocolate chips or chunks
- 50 gram milk chocolate chips optional
- 50 gram rolled oats finely ground (Scottish-style)
- 30 gram demerara sugar for rolling, optional
Instructions
- Line two baking sheets with parchment paper and set aside.
- In a bowl whisk together flour, cornstarch, baking soda, salt, and the finely ground oats.
- In a large bowl beat the softened butter with brown sugar and granulated sugar until light and creamy, about 2 minutes.
- Beat in the egg and vanilla until fully combined and glossy.
- Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
- Fold in the dark and milk chocolate chips until evenly distributed.
- Cover and chill the dough for 30 minutes to firm up for thicker cookies.
- Scoop 2-tablespoon mounds of dough, roll into balls, and optionally roll the tops in demerara sugar.
- Arrange dough balls on prepared sheets spaced 2 inches apart and gently flatten to about 3/4 inch thick.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set and lightly golden while centers look slightly underbaked.
- Cool on the sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
- Serve slightly warm or at room temperature.
Notes
Scottish-style shortbread influence comes from the cornstarch and finely ground oats, which give a tender, sandy crumb with a bit of heartiness, so avoid overmixing once the flour goes in to keep them delicate. If you prefer crisper edges, extend bake time by 1–2 minutes; for chewier centers, pull them as soon as the edges color. Use chopped chocolate for pockets that melt more dramatically, and reserve a few chips to press on top before baking for a bakery look. Weighing ingredients improves consistency, and a 30–60 minute chill controls spread. Cookies keep 4 days airtight at room temperature or freeze dough balls for up to 2 months and bake from frozen adding 1–2 minutes.
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