Ingredients
Equipment
Method
Prepare the Streusel Topping
- In a bowl, mix together the flour, cinnamon, and sugar.75 grams All-Purpose Flour, 50 grams Light Brown Sugar, 1 tsp Ground Ceylon Cinnamon
- Add the cold, cubed butter and use your fingers or a pastry cutter to combine until the mixture resembles coarse crumbs.40 grams Unsalted Butter
- Set aside in the refrigerator.
Chocolate Cookie Batter
- Preheat your oven to 180°C (350°F).
- In a medium bowl, whisk together the flour, baking powder, and salt.240 grams All-Purpose Flour, 1 tsp Baking Powder, ½ tsp Himalayan Salt
- In a large mixing bowl, beat the softened butter and both sugars until light and fluffy.170 grams Unsalted Butter, 50 grams Light Brown Sugar, 150 grams Golden Caster Sugar
- Add the eggs one at a time, beating well after each addition.2 large Egg
- Mix in the vanilla extract.1 tsp Vanilla Extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Note: The batter should be thick, but if it's too thick, add some milk. 60 ml Full-Fat Milk - Add the chocolate chips and combine well.100 grams Dark Chocolate Chips
Assemble the Cookie Cakes
- Grease or line a 12-cup muffin tin.
- Divide the cookie dough evenly among the muffin cups.
- Gently press 2-3 raspberries into each portion of dough.
Note: Adding the raspberries is an optional step and can be left to serve on the side after being cooked. 100 grams Fresh Raspberries - Sprinkle the streusel topping over the dough.
Bake
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cookie cakes to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
Serving
- The Chocolate Streusel Cookie Cakes are best served slightly warm or at room temperature. Enjoy them as they are, or with a scoop of vanilla ice cream for an extra treat!
Notes
Here are some top tips to help you succeed in making creamy Chocolate Chip Streusel Cookies like a pro:
- The quality of your chocolate chips can make or break your cookies. Opt for high-quality with at least 70% chocolate.
- Ensure your butter and eggs are at room temperature before mixing for the cookie batter. This helps the ingredients blend more evenly, resulting in a smoother, creamier cookie dough.
- Once you’ve added the dry ingredients to the wet, mix just until combined, overmixing can lead to tough, dense cookies, while gentle mixing ensures a tender, melt-in-your-mouth texture.
- Prepare the streusel topping first and let it chill in the fridge while you make the cookie dough. This helps the butter in the streusel stay firm, resulting in a crispier, crumbly topping.
- When adding raspberries to the cookie dough, press them in gently to avoid breaking them. This prevents the cookies from becoming too wet and helps maintain their structure.
- For even baking, place your cookie tray on the middle rack of the oven. This prevents the bottoms from browning too quickly while ensuring the tops get a nice golden finish.
- Remove the cookies from the oven when the edges are set but the centers are still soft. The cookie cakes will continue to firm up as they cool, resulting in a perfectly creamy and soft interior.
- Allow the cookies to cool on a wire rack to prevent the bottoms from becoming soggy. This also helps maintain the perfect balance of a crispy exterior and a soft, creamy interior.
- Gluten-Free: Substitute the all-purpose flour and baking powder with a gluten-free flour blend. Make sure the flour blend you choose contains xanthan gum, or add a small amount yourself to help with the texture.
- Dairy-Free: Substitute the dairy for your favorite dairy-free alternative.
- Sugar-Free: Using a sugar alternative will significantly reduce these cookies' carbs from 47 to 26. For best results, use Xylitol, Swerve, allulose, or Erythritol.
