Desserts
Chocolate chip cookies
Crisp at the edges, soft and chewy in the middle, and packed with chocolate.
- 26 min15 prep · 11 cook
- EasyDifficulty
- 170 kcalper serving
Ingredients
20 servings
- Butter, softened125 g
- Brown sugar100 g
- White sugar75 g
- Egg1
- Vanilla extract1 tsp
- Plain flour200 g
- Bicarbonate of soda½ tsp
- salt1 pinch
- Chocolate chips or chopped dark chocolate200 g
Missing something? Ingredients with × can be left out.
Steps
- 1
Preheat the oven to 180 °C and line two trays with baking paper.
- 2
Cream the butter with both sugars until light, then beat in the egg and vanilla.
- 3
Mix in the flour, bicarbonate and salt, then stir in the chocolate.
- 4
Scoop balls of dough onto the trays, leaving plenty of space between them.
- 5
Bake until golden at the edges but still pale in the centre.
- 6
Leave them on the tray for a few minutes to firm up, then move to a rack.
Tips and questions
- How do I get them chewy rather than crunchy?
- Take them out while the centres still look underdone; they finish setting on the tray. More brown sugar also keeps them chewier.
- Why did my cookies spread too much?
- The butter was too soft or the dough too warm. Chill the dough for 30 minutes before baking, or longer for thicker cookies.
- Can I freeze the dough?
- Yes: freeze it in balls for up to 3 months and bake straight from frozen, adding 1–2 minutes.
Timer
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
