Soft, chewy, and packed with melty chocolate chips – this is the only chocolate chip cookie recipe you'll ever need. No chill time, no complicated steps, just pure cookie perfection.
The Classic Chocolate Chip Cookie is the undisputed king of cookies. Crispy edges, soft and chewy centres, and pockets of gooey chocolate in every bite. It's the cookie that brings back childhood memories, the one that fills your kitchen with the smell of warm vanilla and butter, and the one that disappears from the plate in minutes.
This recipe is foolproof, no-chill, and ready in under 30 minutes. No need for fancy equipment – just a bowl, a whisk, and a baking sheet. It's the perfect dessert for when you need a quick treat or want to impress guests with minimal effort.
🍪 Ingredients
- 225 g unsalted butter, softened
- 200 g brown sugar
- 100 g caster sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 360 g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 300 g chocolate chips (semi-sweet or milk chocolate)
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 190°C (375°F). Line two large baking sheets with baking paper.
- Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and caster sugar together until light and fluffy – about 2–3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined.
- Add dry ingredients: In a separate bowl, whisk together the flour, bicarbonate of soda, and salt. Gradually add to the wet mixture, mixing until just combined – don't overmix.
- Fold in chocolate chips: Gently fold in the chocolate chips with a spatula until evenly distributed.
- Scoop and bake: Scoop tablespoons of dough onto the prepared baking sheets, leaving about 5 cm between each cookie. Bake for 10–12 minutes, until the edges are golden and the centres are still slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will continue to set as they cool.
💡 Pro tip: For extra chewy cookies, chill the dough for 30 minutes before baking. For thinner, crispier cookies, flatten the dough balls slightly before baking.
❓ Tips & Variations
- Flavour twists: Add 100 g chopped walnuts or pecans for extra crunch. Swap chocolate chips for white chocolate or dark chocolate chunks.
- Brown butter version: Brown the butter before using for a nutty, caramelised flavour – chill it back to room temperature before creaming.
- Storage: Keep in an airtight container for up to 5 days. These cookies also freeze well for up to 3 months.
- Gluten-free option: Swap the plain flour for a 1:1 gluten-free flour blend – see our separate gluten-free recipe below.
Crispy edges, gooey centres, and melty chocolate in every bite – the perfect cookie.
0 Commentaires