Best Ever Chewy Choc Chip Cookies

The Best Ever Chewy Choc Chip Cookies

This is a recipe I have found online and tweaked a little to make it my own. Everyone who tries these cookies loves them! They are crunchy around the edges and chewy and soft in the centre. I make these literally once a week, naughty I know but they are usually the only treat we have in the house. Definitely give them a go! They only take about 10 minutes to prep and then 15-20 minutes cooking time depending on the size you roll them. Enjoy!


  • 125g unsalted butter, melted
  • 1 cup brown sugar
  • Just under ¼ cup caster sugar (you can do the full ¼ if you like – I find it makes them a touch too sweet though)
  • 1 tsp vanilla (I use Vanilla bean paste but you can use essence or extract)
  • 1 large egg
  • 1 cup Plain flour
  • ¾ cup Self Raising flour
  • 1 tsp baking powder
  • 1 cup milk chocolate chips (I use Cadbury Milk Chocolate chips and feel they are the best!)


Pre-heat oven to 160°C and line 2 baking trays with baking paper. Place melted butter, both sugars and vanilla into a medium sized bowl and mix until well combined. Add both flours and baking powder (no need to sift) and mix gently just until the flour is incorporated well into the wet ingredients (do not over-mix as this leads to tough cookies). Add chocolate chips and work them into the dough with your hands, stop as soon as the chocolate is evenly distributed so as to not over-work the dough. Roll into balls and place onto baking tray, then press them down with your hand to flatten. Place into oven and let bake for about 5 minutes. Once you see the cookies rising, grab a fork and gently knock the air out of the cookies – this stops the cookies from rising too much and becoming doughy. Bake for a further 10 – 15 minutes or until the edges of the cookies become golden (keep a close eye on them so they don’t overcook and become crunchy. If the whole cookie is golden, you’ve left them too long) and remove from oven. Let cool completely on tray (this is so that the cookie can continue to cook slightly from the heat of the tray). Store in an airtight container for up to 3 days – if they last that long! Enjoy!

Tip: For even chewier cookies, make them larger (I use about 2-3 tablespoons of dough per cookie for large cookies – usually only fitting 6 per tray as a size comparison for you!)


  • You can also make triple choc chip cookies by adding 1/3 white choc chips, 1/3 dark choc chips and 1/3 milk choc chips instead of all milk choc.
  • Add nuts for a different twist. To do so, just replace half of the choc chips with half a cup of the nuts of your choice (Hint: White choc and macadamia are always a winner in this house)
  • To make these even more chocolatey, you can add 3 tbsp cocoa when you add the flour to make the cookie itself chocolate as well!

“Healthy” Banana Bread Recipe

Hello my lovelies!

I decided to try a new recipe and thought I’d document the process and share the recipe with y’all. After searching many websites for a “healthy” banana bread recipe this is what I decided to go with. I did alter it a little bit though as I didn’t have one of the ingredients on hand (well, I couldn’t find it anyway. What’s the bet I find it tomorrow haha). There are probably healthier banana bread recipes out there but this is the one that sounded best to me and it was pretty simple too. It also had a 5 star rating on by over 500 members so I figured it must be pretty dang good. Hunter seemed to like it too which is a huge bonus! Now, I want to mention something even though it may be pretty obvious, this is a very “bready” recipe. This may sound silly, but all the banana bread recipes I’ve ever used have always turned out more like a banana cake. This one is definitely bread. It’s also not overly sweet, which is good for little ones. My bananas weren’t as ripe as they should be so that altered the taste, however it’s still nice. So if you want to use just ripe bananas rather than over ripe ones to reduce the sugar content then go for it! Now, without further ado, here is the recipe…

“Healthy” Banana Bread

What you will need…


  • 1 ¾ cups Self-Raising Flour
  • ¼ cup plain (or All Purpose) Flour
  • 1 tsp cinnamon (I didn’t have any so I used about ½ tsp Mixed Spice instead)
  • 2/3 cup firmly packed brown sugar
  • ½ cup milk
  • 2 eggs
  • 1/2 tsp vanilla extract (this is optional & wasn’t in the original recipe, but I put vanilla in almost all of my baking)
  • 50g butter, melted & cooled
  • 2 over ripe bananas
  • 1 large & 1 medium sized mixing bowl
  • Loaf tin
  • Grease proof paper

Preheat your oven to 180°C/360F. Grease and line your loaf tin, allow for extra paper to go over the edges so you can easily remove your bread once it’s baked. Place flours, sugar and spice into the large mixing bowl, stir to combine. Once combined, create a well in the center.


Place milk, butter, eggs, banana and vanilla (if using) into a medium bowl and stir until well combined.


Pour the banana mixture into the well in your flour mix and stir until just combined, take care not to over mix as over mixing will result in tough bread.


Spoon mixture into prepared loaf tin and smooth over top.


Place into oven to bake for 40-50 minutes or until golden on top and cooked through. Remove from oven and allow to cool in tin for 5 minutes before transferring to a wire rack to cool completely.


Once cooled, cut banana bread into slices & serve. This is best served warm with butter. If you want to be naughty, it is delicious with a tiny drizzle of golden syrup.


Store in an airtight container for up to 3 days. Alternatively, freeze slices in an airtight container for up to 1 month.

If you decide to make this please share your pics with me on my social media! Links are in the sidebar.

Enjoy! x

Passionfruit Slice

Hello my lovelies! It has been SO long since I posted anything on here and I am so sorry! If you follow my Facebook and YouTube you would know Hunter has had some stuff going on so it has been a very emotional and stressful few weeks. I will post a blog about it in the coming weeks once we know more, but if you’d like to see the update, you can find it on my YouTube channel and Facebook page (links are in the sidebar). I thought what better way to jump back in to blogging than to share a new recipe that I LOVE and it is so simple to make. I found this recipe on last week and decided to make it this afternoon. I have listed the recipe below! Feel free to share. Enjoy…x



Melted butter, to grease

150g (1 cup) self-raising flour

85g (1 cup) desiccated coconut

100g (1/2 cup) caster sugar

100g butter, melted

1 x 395g can sweetened condensed milk

125ml (1/2 cup) fresh lemon juice

2 tablespoons passionfruit pulp



Step 1

Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.


Step 2

Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.


Step 3

Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.

Notes: I used 1 lemon and 3 passionfruit for this recipe.


Kimberly x