Dublin chip cookies are a beloved Irish take on the classic American chocolate chip cookie, known for their slightly chewy center, crisp edges, and generous studding of chocolate chunks. This recipe uses a higher ratio of brown sugar to white, which adds a deep, caramel-like flavor and a soft texture that keeps the cookies moist for days. The addition of a little cornstarch helps create that signature bakery-style thickness, making these cookies a genuine crowd-pleaser.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1/2 tsp salt
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 3/4 cup (165 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups (255 g) semisweet chocolate chips or chunks
- Flaky sea salt, for sprinkling (optional)
Instructions
- In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until thoroughly combined. The mixture should be smooth, with no lumps of sugar.
- Add the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture. Stir until fully incorporated and the mixture is glossy.
- Pour the dry ingredients into the wet mixture. Use a spatula or wooden spoon to fold until just combined—do not overmix. The dough will be soft and slightly sticky.
- Gently fold in the chocolate chips until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 72 hours for deeper flavor). This step is essential for preventing spread and developing a chewier texture.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the dough into 1.5-tablespoon-sized balls (about 30 g each) and place them 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly underdone. The cookies will continue to set as they cool.
- If using, sprinkle a pinch of flaky sea salt on top of each cookie immediately after removing from the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Chill the dough: Do not skip the chilling step. It solidifies the butter, which slows spreading and results in a thicker, chewier cookie. For best results, chill for at least 2 hours.
- Melted butter: Use melted butter, not softened. This creates a denser, chewier texture compared to creamed butter, which yields a lighter, cakier cookie.
- Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife. Scooping directly from the bag compacts the flour, leading to dry, crumbly cookies.
- Substitutions: If you don’t have cornstarch, you can omit it, but the cookies will spread a bit more. For a dairy-free version, use vegan butter or coconut oil (solid, not melted) and dairy-free chocolate chips.
Serving Suggestions
These cookies are delightful on their own with a glass of cold milk or a cup of Irish breakfast tea. For an indulgent treat, sandwich two cookies with a scoop of vanilla ice cream or a spread of chocolate hazelnut butter. They also make a lovely addition to a dessert platter or a thoughtful homemade gift.
Variations
- Oatmeal Chip Cookies: Replace 1 cup (120 g) of the flour with 1 cup (80 g) old-fashioned oats for a heartier texture.
- Nutty Chip Cookies: Add 1/2 cup (60 g) of toasted chopped walnuts or pecans along with the chocolate chips.
- Double Chocolate Chip Cookies: Replace 1/4 cup (30 g) of the flour with 1/4 cup (25 g) unsweetened cocoa powder for a rich chocolate base.
- White Chocolate and Cranberry: Swap the semisweet chips for white chocolate chips and add 1/2 cup (60 g) dried cranberries.
Storage and Reheating
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it absorbs excess moisture and releases it slowly, keeping the cookies chewy. For longer storage, freeze the unbaked dough balls on a baking sheet until solid, then transfer to a freezer bag. They can be frozen for up to 3 months; bake from frozen, adding 1–2 minutes to the baking time. To reheat baked cookies, place them on a baking sheet in a 300°F (150°C) oven for 5 minutes, or microwave for 15–20 seconds until warm and gooey.
Frequently Asked Questions
Why did my cookies spread too much?
This usually happens if the dough wasn’t chilled long enough, or if the butter was too warm when mixed. Make sure to chill the dough for at least 30 minutes, and if your kitchen is warm, chill the shaped dough balls for 10 minutes before baking.
Can I use salted butter?
Yes, you can. If using salted butter, reduce the added salt in the recipe to 1/4 teaspoon to avoid overly salty cookies.
How do I make my cookies extra chewy?
Use a higher ratio of brown sugar to white (as this recipe does) and add an extra egg yolk. The yolk adds fat and moisture, which contributes to a chewier texture. Also, underbaking slightly—pulling them out when the centers look just set—helps.
Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough for up to 72 hours. In fact, longer chilling enhances the flavor as the ingredients meld. Just let the dough sit at room temperature for 10–15 minutes if it’s too hard to scoop.
Why do my cookies turn out cakey?
Cakey cookies are often the result of too much flour or overmixing the dough. Be sure to measure flour correctly and mix just until the flour disappears. Also, using melted butter (instead of creamed) helps produce a denser, chewier cookie.
Can I use a different type of chocolate?
Yes, feel free to use milk chocolate, dark chocolate, or even a combination. You can also use chopped chocolate bars instead of chips for irregular pools of melted chocolate.
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