Chocolate Chip Cookie Recipe
This recipe is very simple, involving butter, sugar, eggs, flour and chocolate chips. Let the cookies bake until golden, as this makes them soft, chewy and has melting chocolate in each bite. Great to use in snacks or as a dessert!
Equipment
- 1 Mixing bowls
- 1 Measuring cups and spoons
- 1 Rubber spatula
- 1 Baking tray
- 1 Parchment paper or silicone baking mat
- 1 Wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tbsp vanilla extract
- 2 ¼ cups purpose flour
- 1 tbsp baking soda
- ½ tbsp salt
- 2 cups semisweet chocolate chips
Instructions
- Heat the oven to 350°F (175°C) before using it. Put a sheet of parchment paper onto each baking tray.
- Cream the softened butter, brown sugar and granulated sugar by mixing them in a bowl with an electric mixer until they are fluffy and creamy.
- Add the eggs slowly, while beating the mixture and then add the vanilla extract.
- Separately, in a bowl, whisk together flour, baking soda and salt.
- Slowly combine the wet with the dry: Add the dry ingredients to the wet mixture and stir it gently so they are just combined.
- Add the chocolate chips (and nuts if you’re using them) to the batter and gently fold them in.
- You can also chill the dough in the fridge for 30 minutes to get a delicious taste and a dough that doesn’t spread too much while baking.
- Drop dough onto the baking sheets, each time by rounded tablespoonfuls.
- Place in the oven for 9–11 minutes and check to see that the edges are brown but the middle is still soft.
- After 5 minutes of cooling on the sheet, put the pan on a wire rack to cool fully.
Notes
Mix the dough just enough to bring it together or it might make the cookies hard.
If you like your cookies to be thick, let the dough rest in the fridge.
Blend milk, dark and semi-sweet chocolate chips together for better taste.
Don’t overcook them at the start; let the tray do the finishing touch.