Soft and Chewy Chocolate Chip Cookies

Ingredients

• 345 gplain flour
• 1 teaspoonbicarbonate of soda
• 1 teaspoonsalt
• 230 gunsalted butter, softened
• 200 glight brown sugar, packed
• 100 ggranulated sugar
• 2 largeeggs, at room temperature
• 2 teaspoonspure vanilla extract
• 340 gdark chocolate chips

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda and salt together in a large bowl, then set aside.

2. 2

   Cream butter and sugar

   Using a stand mixer with a paddle attachment or a handheld mixer, beat the butter with both sugars for 1–2 minutes, until well combined. Add the eggs one at a time, followed by the vanilla, mixing each in fully. Scrape down the bowl as needed.

3. 3

   Add chocolate chips

   Mix the dry ingredients into the butter mixture gradually, stopping as soon as they are combined. Mix in the chocolate chips on a low speed until evenly distributed.

4. 4

   Chill the dough

   Cover the dough tightly and refrigerate it for at least 2 hours.

5. 5

   Prepare the trays

   As the dough is nearly chilled, heat the oven to 177°C. Line three large baking trays with baking parchment or silicone baking mats.

6. 6

   Portion the cookies

   Scoop the chilled dough using a 1½-tablespoon cookie scoop and place the portions on the prepared trays, leaving a little space between them.

7. 7

   Bake and cool

   Bake for 10–12 minutes, until the edges are lightly golden and the tops look set. Leave the cookies on the trays for 5 minutes, then move them to a wire rack to cool completely.

What are chocolate chip cookies?

Chocolate chip cookies are an American favourite, made by folding pieces of chocolate into a sweet butter-based dough. This version aims for a thick cookie with a soft, chewy centre and gently browned edges.

The combination of brown and granulated sugar gives the dough its familiar flavour and texture. Chilling it before baking helps the portions hold their shape in the oven.

Nutrition and macros by portion

The nutrition label shows one serving as written: 157 calories, 2g protein, 20g carbs, 8g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate chips account for much of the fat. Eggs contribute some protein, but these cookies are mainly a sweet treat rather than a protein-rich food. Balance a cookie with fruit or serve it after a meal that includes a protein source.

The flour and raising agent

Dry ingredients: whisk the flour, bicarbonate of soda and salt together before adding them to the wet mixture. This distributes the raising agent and salt through the flour.

Mixing: add the dry mixture gradually and stop once it is just combined. Overmixing can make the cookies less tender.

Why chill the dough?

Chilling: refrigerate the covered dough for at least 2 hours, as directed. This firms it up, making it easier to scoop and helping the portions keep their shape as they bake.

Timing: the recipe takes 157 minutes in total, with at least 2 hours set aside for chilling. Allow extra time if your dough needs longer to become firm enough to scoop neatly.

Butter, sugar and eggs

Butter: use softened rather than melted butter so it can be creamed with the sugars into a cohesive mixture. If it is too cold, it will be harder to combine evenly.

Eggs: room-temperature eggs blend more readily into the butter mixture. Add them one at a time, scraping down the bowl if mixture sticks to the sides.

Getting the bake right

Portions: use a 1½-tablespoon scoop for even-sized cookies, and leave a little room between portions on the trays.

Doneness: look for lightly golden edges and tops that appear set after 10–12 minutes. The cookies cool on the hot tray for 5 minutes before moving to a rack.

Serving ideas

Serve the cookies once cooled, or enjoy one while it is still a little warm and the chocolate is soft. They are also good alongside a glass of milk or a cup of tea or coffee.

For a simple dessert, pair a cookie with a scoop of ice cream or fresh fruit. Let warm cookies cool enough to handle before stacking or storing.

Recipe notes & tips

• Bring the eggs to room temperature before mixing for easier incorporation.
• Scrape down the mixing bowl when adding the eggs so the mixture combines evenly.
• Stop mixing the dough as soon as the flour disappears.
• Use parchment or silicone mats to help the cookies release cleanly from the trays.
• Bake one tray at a time if your oven does not heat evenly with multiple trays.

Variations

• Chopped chocolate: replace the chips with chopped dark chocolate for varied-sized chocolate pieces.
• Nuts: fold in chopped walnuts or pecans with the chocolate chips for crunch.
• Milk chocolate: use milk chocolate chips for a sweeter cookie.
• Sea salt: sprinkle a little flaky salt on top just before baking.
• Mixed chips: combine dark and white chocolate chips for a contrasting flavour.

Common mistakes to avoid

• Skipping the chill: the dough will be softer to portion; refrigerate it for at least 2 hours as directed.
• Overmixing the flour: this can make the cookies tougher; stop when the dry ingredients are just incorporated.
• Crowding the trays: cookies need space between portions; divide them across the three prepared trays.
• Using melted butter: it changes the dough's consistency; use softened butter instead.
• Overbaking: the cookies can lose their soft centre; take them out when the edges are lightly golden and the tops are set.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 5 days. Rewarm briefly in the oven or microwave if you would like them soft and warm again.

Frequently asked questions