Chocolate Chip Cookies

Ingredients

• 280 g (2¼ cups)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 2.5 g (½ teaspoon)fine sea salt
• 170 g (¾ cup)unsalted butter, softened
• 150 g (¾ cup)granulated sugar
• 150 g (¾ cup), packedlight brown sugar
• 2 largeeggs, at room temperature
• 10 ml (2 teaspoons)pure vanilla extract
• 340 g (2 cups)semi-sweet chocolate chips or chopped chocolate
• 120 g (1 cup)chopped toasted pecans or walnuts (optional)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F) and line two baking sheets with baking parchment.

2. 2

   Mix dry ingredients

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

3. 3

   Cream butter and sugars

   In a large bowl, beat the softened butter with both sugars for about 3 minutes, until pale and slightly fluffy.

4. 4

   Add eggs and vanilla

   Beat in the eggs one at a time, then stir in the vanilla until the mixture looks smooth and glossy.

5. 5

   Combine the mixtures

   Add the dry ingredients gradually to the butter mixture, mixing only until just combined.

6. 6

   Fold in chocolate

   Fold through the chocolate chips or chopped chocolate, along with the nuts if using.

7. 7

   Portion the dough

   Scoop generous tablespoon-sized mounds onto the prepared baking sheets, leaving about 5 cm (2 inches) between them.

8. 8

   Chill the scoops

   For rounded tops, chill the scoops on the baking sheet for 10 minutes.

9. 9

   Bake the cookies

   Bake one sheet at a time in the centre of the oven for 9–12 minutes, until the edges are golden brown and the centres are set but still slightly soft.

10. 10

    Cool on a rack

    Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

What are chocolate chip cookies?

Chocolate chip cookies are an American home-baking classic: sweet, buttery biscuits studded with chocolate. This version uses both granulated and light brown sugar for a balance of crisp edges and chewy centres.

A short chill helps the scoops keep a rounded shape in the oven, while pulling the cookies out when the centres are still a little soft helps preserve their tender texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 2g protein, 20g carbs, 7g fat.

The flour and sugars provide most of the carbohydrates, while butter supplies much of the fat and eggs contribute some protein. Chocolate and optional nuts add further fat, with the nuts also contributing protein. To balance the plate, serve a cookie with fresh fruit or yoghurt.

Choosing the ingredients

Flour and raising agent: plain flour gives the dough its structure, while bicarbonate of soda helps the cookies lift and spread. Fine sea salt adds contrast to the sweetness.

Sugars: granulated sugar contributes to the crisp edges, and packed light brown sugar brings moisture and a deeper caramel-like flavour.

Chocolate and nuts: semi-sweet chocolate keeps the sweetness in balance. Toasted pecans or walnuts are optional, adding a crunchy contrast to the soft dough.

Creaming and mixing

Cream the butter and sugars for about 3 minutes, aiming for a noticeably paler, slightly fluffy mixture. Room-temperature eggs blend in more evenly and are less likely to make the mixture look curdled.

Once the flour goes in, mix only until the dry streaks disappear. Overmixing can make the baked cookies tougher.

Portioning and chilling

Use generous tablespoon-sized mounds and leave about 5 cm between them so the cookies have room to spread. Bake one sheet at a time in the centre of the oven for consistent heat.

Chilling the scoops for 10 minutes is a brief but useful pause that helps the tops stay rounded. Keep the portions on the tray while chilling, as directed.

How to tell they are done

Look for golden-brown edges and centres that have set but remain slightly soft. The cookies continue to firm up on the hot baking sheet, so avoid waiting for the centres to look completely crisp in the oven.

Let them rest on the sheet for 5 minutes before moving them. They are delicate while hot, and this short rest helps them hold together.

Serving ideas

Serve the cookies once they have cooled, or enjoy one while it is still slightly warm for softer chocolate. They work well on their own or alongside a mug of tea, coffee or milk.

For a simple dessert plate, pair a cookie with fresh fruit. If serving a group, cool the batch fully before stacking so the cookies do not squash or stick together.

Recipe notes & tips

• Bring the eggs to room temperature before mixing for a more even dough.
• Measure the flour carefully so the dough does not become overly dry.
• Use a baking sheet lined with baking parchment to make the cookies easier to lift off.
• Keep the dough portions spaced about 5 cm apart to allow for spreading.
• Bake one sheet at a time in the centre of the oven, as the method specifies.
• Let the cookies rest on the baking sheet for 5 minutes before transferring them.

Variations

• Wholemeal flour: Replace half the plain flour with wholemeal pastry flour for a heartier cookie.
• Mixed chocolate: Use a mix of milk and dark chocolate for more varied chocolate flavour.
• Browned butter: Brown the butter before using it to give the cookies a deeper, toasted flavour.
• Nut-free batch: Leave out the pecans or walnuts for a simple chocolate-only version.
• Walnut swap: Use toasted walnuts instead of pecans for a slightly different crunch.

Common mistakes to avoid

• Overmixing the dough: Stop as soon as the flour is incorporated to help keep the cookies tender.
• Crowding the tray: Leave about 5 cm between scoops so they can spread without merging.
• Skipping the tray chill: Chill the scoops for 10 minutes if you want more rounded tops.
• Overbaking the centres: Take the cookies out when the edges are golden and the centres are still slightly soft.
• Moving them too soon: Leave the cookies on the baking sheet for 5 minutes so they firm up before transfer.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and enjoy within about 4 days. Warm them briefly in a low oven or microwave if you would like to soften them before serving.

Frequently asked questions