Chocolate Chip Cookies

Ingredients

• 227 g (1 cup)unsalted butter, softened
• 200 g (1 cup)granulated sugar
• 220 g (1 cup, packed)brown sugar
• 2 largeeggs
• 10 ml (2 teaspoons)vanilla extract
• 360 g (3 cups)plain flour
• 5 g (1 teaspoon)bicarbonate of soda
• 2.5 g (½ teaspoon)salt
• 340 g (2 cups)dark chocolate chips
• 120 g (1 cup)chopped nuts, optional
• 2 g (½ teaspoon)baking powder

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F) so it is ready for baking.

2. 2

   Cream butter and sugars

   In a large bowl, beat the softened butter with the granulated and brown sugars using an electric mixer for about 2–3 minutes, until light and fluffy.

3. 3

   Add eggs and vanilla

   Mix in the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

4. 4

   Combine dry ingredients

   In a separate bowl, whisk together the plain flour, bicarbonate of soda, baking powder and salt.

5. 5

   Mix the dough

   Gradually stir the dry mixture into the wet ingredients until just combined; avoid overmixing.

6. 6

   Fold in chocolate

   Gently fold in the chocolate chips and, if using, the chopped nuts.

7. 7

   Scoop the dough

   Drop rounded portions of dough onto ungreased baking trays, spacing them about 5 cm (2 inches) apart.

8. 8

   Bake the cookies

   Bake for 10–12 minutes, until the edges are golden and the centres remain soft. The cookies will continue cooking slightly after they come out of the oven.

9. 9

   Cool before serving

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

What are chocolate chip cookies?

Chocolate chip cookies are an American bake made from a buttery, sugar-rich dough studded with chocolate. This version uses both granulated and brown sugar, giving the cookies a balance of sweetness and a soft, chewy middle.

The method keeps things simple: cream the butter and sugars, combine the wet and dry mixtures, then fold in the chocolate. Optional chopped nuts add another layer of texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 28g protein, 35g carbs, 14g fat.

The flour and sugars provide most of the carbohydrates, while butter contributes much of the fat and eggs, flour and optional nuts provide some protein. Pair a cookie with fruit or yoghurt for a more balanced snack.

The butter and sugars

Softened butter: it should give slightly when pressed but not look melted. Creaming it with both sugars for 2–3 minutes helps make the mixture light and fluffy.

Brown sugar: pack it into the measuring cup before weighing or measuring, as specified in the ingredient list. Together with granulated sugar, it gives the dough its characteristic sweetness and texture.

Mixing the dough

Dry ingredients: whisk the flour, bicarbonate of soda, baking powder and salt together so they are spread through the flour before they meet the wet mixture.

Gentle mixing: add the dry ingredients gradually and stop as soon as they are combined. Working the dough too much can make the baked cookies tougher.

Spacing and baking

Room to spread: leave about 5 cm (2 inches) between rounded portions on the tray. This helps keep the cookies from merging as they bake.

Doneness: look for golden edges while the centres are still soft, after 10–12 minutes. Leave them on the hot tray for 5 minutes before moving them, as they are delicate straight from the oven.

Chocolate and optional nuts

Chocolate chips: fold them in gently at the end so they stay evenly distributed without overworking the dough.

Chopped nuts: these are optional, so leave them out for a nut-free batch. If using them, fold them in at the same time as the chocolate chips.

Serving the cookies

Serve the cookies once cooled, or enjoy one while still slightly warm if you like a soft centre. They pair well with tea, coffee or a glass of milk.

For a simple dessert, serve a cookie alongside fruit or yoghurt. Let warm cookies cool enough to handle before serving.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly with the sugars.
• Beat in each egg before adding the next one.
• Measure the flour carefully to avoid making the dough too dry.
• Stop mixing as soon as the flour disappears into the dough.
• Leave space between dough portions so the cookies can spread.
• Let the cookies rest on the tray for 5 minutes before transferring them.

Variations

• Nut-free batch: leave out the optional chopped nuts.
• Extra chocolate: replace some of the chocolate chips with chopped chocolate.
• Different chocolate: use milk or white chocolate chips instead of dark chocolate chips.
• A little spice: add a pinch of cinnamon to the dry ingredients.
• Smaller cookies: scoop smaller portions and start checking them early, as they may bake faster.

Common mistakes to avoid

• Using melted butter: softened butter creams better with the sugars, so let it soften without melting.
• Overmixing the dough: stop stirring once the dry ingredients are just combined to help avoid tougher cookies.
• Crowding the tray: leave about 5 cm between portions so the cookies have room to spread.
• Baking until the centres look firm: take the cookies out when the edges are golden and the centres still look soft.
• Moving them too soon: leave them on the tray for 5 minutes so they can set before transferring.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and eat within 3–4 days. Warm one briefly in the oven if you would like to soften it before serving.

Frequently asked questions