Chocolate Chip Cookies

Ingredients

• 281 gplain flour
• 1 teaspoonbicarbonate of soda
• 1 teaspoonfine sea salt
• 227 gunsalted butter, softened
• 150 ggranulated sugar
• 150 gpacked brown sugar
• 2 largeeggs, at room temperature
• 2 teaspoonspure vanilla extract
• 340 gsemisweet chocolate chips
• 120 gtoasted pecans or walnuts (optional)
• 40 goats (optional)

Instructions

1. 1

   Prepare the oven

   Heat the oven to 190°C (375°F). Line two baking trays with baking parchment or silicone mats.

2. 2

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda and salt together in a bowl.

3. 3

   Cream butter and sugars

   In a separate large bowl, beat the softened butter with both sugars for about 2–3 minutes, until light and fluffy.

4. 4

   Add eggs and vanilla

   Beat in the eggs one at a time, then mix in the vanilla. Scrape down the sides of the bowl.

5. 5

   Combine the dough

   Gradually fold the dry mixture into the wet ingredients until just combined.

6. 6

   Stir in extras

   Gently mix in the chocolate chips and any nuts or other extras.

7. 7

   Portion the dough

   Use a cookie scoop or tablespoon to shape the dough into balls about 3.8 cm (1.5 inches) across.

8. 8

   Space the cookies

   Arrange the dough balls on the prepared trays, leaving about 5 cm (2 inches) between them.

9. 9

   Bake until golden

   Bake for 10–12 minutes, rotating the trays halfway through.

10. 10

    Cool the cookies

    Leave the cookies on the trays for 5 minutes, then move them to a wire rack.

What are chocolate chip cookies?

Chocolate chip cookies are an American-style bake made from a buttery dough studded with chocolate. This version follows the familiar balance of white and brown sugars, vanilla and chocolate for crisp edges and a tender, chewy middle.

The method works by creaming the butter and sugars before adding the eggs and dry ingredients. That gives the dough an even texture, while folding in the flour only until combined helps keep the cookies from becoming tough.

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 the butter contributes much of the fat. Eggs add some protein, and the chocolate chips also contribute fat and sugar. Pair a cookie with yoghurt or a piece of fruit if you want a more substantial snack.

Choose and measure the ingredients

Flour: spoon it into the measuring cup and level it off if measuring by volume, rather than packing it down. Too much flour can make the dough dry and the baked cookies thick.

Chocolate: semisweet chips hold their shape well, while chopped dark chocolate gives you varied pieces and pockets of melted chocolate. Toasted pecans or walnuts and oats are optional additions.

Cream the butter properly

Softened butter should yield when pressed but still feel cool, not oily or melted. Beat it with both sugars for the full 2–3 minutes, until the mixture looks lighter and fluffy.

Room-temperature eggs blend more readily into the creamed mixture. Add them one at a time so each is incorporated before the next goes in.

Mix gently for a tender bite

Dry ingredients: fold them into the butter mixture gradually and stop as soon as no obvious streaks of flour remain. Mixing for longer can develop the flour and make the cookies firmer.

Chocolate and extras: stir them through gently at the end so they are spread through the dough without overworking it.

Look for the right bake

Spacing: leave about 5 cm between dough balls so the cookies have room to spread. Use two trays as directed rather than crowding them together.

Doneness: bake for 10–12 minutes, rotating the trays halfway through. The edges should be set and lightly coloured while the centres can still look soft; they will continue to firm up as they cool.

Serve and make ahead

Cooling: leave the cookies on the trays for 5 minutes so they can set before transferring them to a wire rack. Moving them straight away may cause the soft centres to break.

Serving: enjoy them plain, with a glass of milk or alongside tea or coffee. For a dessert plate, serve a cookie with a scoop of ice cream.

Recipe notes & tips

• Scoop and level the flour rather than compressing it into the measuring cup.
• Bring the butter and eggs to room temperature before mixing.
• Scrape down the bowl after adding the eggs and vanilla.
• Fold the flour mixture in just until combined.
• Rotate the trays halfway through baking for more even results.
• Let the cookies rest on the trays for 5 minutes before moving them.

Variations

• Use dark chocolate: swap the semisweet chips for chopped dark chocolate.
• Add toasted nuts: fold in the optional pecans or walnuts for crunch.
• Make them oatier: stir in the optional oats for a heartier texture.
• Try vanilla bean paste: use it in place of the vanilla extract for a more pronounced vanilla flavour.
• Use light or dark brown sugar: either works and brings a slightly different depth of caramel flavour.

Common mistakes to avoid

• Packing the flour: this can make the cookies dry; spoon it lightly into the measure and level it.
• Using melted butter: it changes the dough texture; use softened butter that is not oily.
• Overmixing after adding flour: this can make the cookies firm; stop as soon as the dough comes together.
• Crowding the trays: the cookies may spread into one another; leave about 5 cm between portions.
• Overbaking: the centres can dry out; take the cookies out when the edges are set and the centres still look soft.
• Moving them too soon: freshly baked cookies are fragile; leave them on the tray for 5 minutes first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm briefly in a low oven or microwave to soften before serving.

Frequently asked questions