Chocolate Chip Cookies
Whip up a batch of these heavenly chocolate chip cookies in no time! Follow our easy steps for cookies with golden edges, soft centres, and a delicious touch of chocolate in every bite.
Servings 18 cookies
Calories 300kcal
Ingredients
- 300 grams all-purpose flour (2½ cups)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 227 grams salted butter softened (1 cup)
- 165 grams light brown sugar (¾ cup)
- 100 grams granulated sugar (½ cup)
- 1 large egg
- 1 tablespoon vanilla extract
- 270 grams semisweet chocolate chips or chocolate chunks (1½ cups)
Instructions
- Preheat the oven to 190°C /170°C fan (375°F). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl with an electric mixer or stand mixer with the paddle attachment, beat the butter and sugars on medium-low speed until very light and fluffy, about 3 minutes.
- Add the egg and vanilla. Beat until well combined. Stop and scrape down the sides of the bowl.
- With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips.
- Scoop the dough into 2 to 3 tablespoon-sized balls and on the baking sheets 2 inches apart. (If time allows, cover and refrigerate the dough balls for at least 30 minutes and up to 72 hours. The longer chill will result in a deeper-flavored, chewier cookie, but both are delicious!)
- Bake for 10 to 12 minutes or until the edges are just barely golden brown. (For best results, bake one sheet at a time.) Let cookies cool on the pan for 5 to 10 minutes, then move to a cooling rack. Store any leftovers in an airtight container for up to 5 days.
Notes
- Play with Chocolate Varieties: Don't limit yourself to just one type of chocolate chip. Mix and match various kinds, like milk, dark, and even flavoured chocolate chips, to create a complex flavour profile.
- Soft Cookies: Add 2 teaspoons of corn flour to the flour mixture for softer cookies.
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before you start. This ensures your dough mixes evenly, leading to better-textured cookies.
- Don't Overmix: Once you add your flour, mix until it's incorporated. Overmixing can result in tough cookies because it develops the gluten too much.
- Use Parchment Paper: Line your baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure your cookies bake evenly. They will also brown less on the bottom when baked on parchment or a baking mat.
- Check Your Oven Temperature: Ovens can be finicky and sometimes don't run true to the set temperature. An oven thermometer can help you bake your cookies at the perfect temperature.
- Rotate Your Baking Sheet: If your oven has a hot spot, rotate your baking sheet 180 degrees halfway through baking to help your cookies bake more evenly.
- Cool Your Baking Sheets: If you're baking multiple batches, let your baking sheets cool between batches. Placing dough on a hot baking sheet can cause the cookies to start spreading before they even get into the oven.
- Add a Chocolate Chunk: Add a chunk of chocolate to the top of the scooped balls for a big pool of gooey chocolate in the centre of the baked cookies.
Nutrition
Calories: 300kcal | Carbohydrates: 35g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 167mg | Potassium: 123mg | Fiber: 2g | Sugar: 20g | Vitamin A: 336IU | Calcium: 24mg | Iron: 2mg
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