Chocolate Chip Cookies

Ingredients

• 156 g (1¼ cups)plain flour
• 24 g (3 tablespoons)cornflour
• 3 g (½ teaspoon)salt
• 2.3 g (½ teaspoon)bicarbonate of soda
• 113 g (½ cup; 1 stick)cold butter
• 75 g (6 tablespoons)granulated sugar
• 83 g (6 tablespoons)soft brown sugar
• 1 largeegg
• 2.5 ml (½ teaspoon)vanilla extract
• 283–312 g (10–11 oz)semi-sweet chocolate chips
• 30 g (¼ cup), optionalwalnut pieces

Instructions

1. 1

   Heat the oven

   Preheat the oven to 246°C (475°F).

2. 2

   Prepare the trays

   Line baking sheets with parchment paper.

3. 3

   Mix dry ingredients

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

4. 4

   Cream butter mixture

   In a larger bowl, beat the cold butter with the granulated sugar, brown sugar, egg and vanilla until smooth.

5. 5

   Combine the mixtures

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

6. 6

   Fold in chocolate

   Fold in the chocolate chips and the walnuts, if using.

7. 7

   Scoop the dough

   Scoop the dough onto the prepared baking sheets, leaving 5 cm (2 inches) between portions.

8. 8

   Bake the cookies

   Bake for 6–7 minutes, or until golden brown on top.

9. 9

   Cool on a rack

   Let the cookies cool briefly on the baking sheet, then transfer them to a wire rack.

What are chocolate chip cookies?

Chocolate chip cookies are an American classic: small, sweet biscuits studded with chocolate, often served freshly baked or saved for a treat. This version uses both granulated and brown sugar, with cornflour in the dough for a tender bite.

The method is deliberately quick, moving from mixing to baking in minutes. The short bake keeps the centres softer while the tops turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 120 calories, 0g protein, 13g carbs, 7g fat.

The flour and sugars provide most of the carbohydrates, while butter and chocolate contribute much of the fat. The egg and flour add some protein, though the supplied per-serving figures list protein as 0 g. Pair a cookie with fruit or yoghurt if you want a more rounded snack.

The ingredients that shape the texture

Cornflour: this recipe combines it with plain flour, contributing to a more tender texture. Measure it accurately so the dough still holds together.

Two sugars: granulated sugar and brown sugar sweeten the dough and give it a mix of crisp edges and softer centres.

Chocolate: semi-sweet chips provide the main chocolate flavour. The recipe calls for a generous amount, so expect plenty in each batch.

Mixing the dough

Dry mixture: whisk the flour, cornflour, salt and bicarbonate of soda first so the raising agent is distributed evenly.

Butter mixture: beat the cold butter with the sugars, egg and vanilla until smooth, then add the dry ingredients gradually. Stop mixing as soon as the flour disappears to avoid overworking the dough.

Spacing and baking

Spacing: leave about 5 cm (2 inches) between scoops so the cookies have room on the baking sheets.

Doneness: bake for 6–7 minutes at 246°C (475°F), watching for golden tops. The recipe gives colour as the cue; check them closely because the baking window is short.

Cooling for the right finish

On the tray: let the cookies sit briefly after baking, as they are delicate while hot. This short pause helps them firm up enough to move.

On the rack: transfer them to a wire rack to finish cooling. For the softest texture, enjoy one while it is still slightly warm.

Serving these cookies

Serve them on their own with tea, coffee or a glass of milk. They also make a simple dessert alongside fruit or a scoop of ice cream.

The batch makes 24 cookies, so you can serve some warm and keep the rest for later. If adding walnuts, fold them in with the chocolate chips.

Recipe notes & tips

• Measure the flour and cornflour carefully to keep the dough balanced.
• Mix the dough only until the dry ingredients are incorporated.
• Use parchment paper to make the cookies easier to lift from the baking sheets.
• Keep the dough portions about 5 cm (2 inches) apart.
• Watch the cookies closely during the 6–7 minute bake.
• Let the cookies rest on the tray before moving them to a rack.

Variations

• Add walnuts: fold in the optional walnut pieces with the chocolate chips.
• Use dark chocolate: swap in dark chocolate chips for a more intense flavour.
• Try milk chocolate: replace the semi-sweet chips with milk chocolate chips.
• Add a pinch of spice: mix a little cinnamon into the dry ingredients.
• Make smaller cookies: scoop smaller portions and check them closely as they bake.

Common mistakes to avoid

• Overmixing the dough: stop once the flour is incorporated to avoid a tougher texture.
• Crowding the trays: leave 5 cm (2 inches) between portions so cookies have room to bake.
• Skipping the parchment: line the baking sheets as directed to make the cookies easier to transfer.
• Baking by time alone: use the golden tops as the cue and keep a close eye on the short bake.
• Moving cookies too soon: let them cool slightly on the sheet before transferring them.

How to store

Once fully cool, store the cookies in an airtight container at room temperature for up to 3 days. Warm them briefly in the oven if you would like to serve them slightly warm again.

Frequently asked questions