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Classic Choc Chip Cookies
This is the recipe I get asked for more than any other — the one that started it all, if I'm honest. Soft in the middle, just a little crisp at the edge, and loaded with more chocolate than is probably necessary.
Prep20 min
Cook12 min
Total32 min
YieldMakes 18 cookies
DifficultyEasy
Ingredients
- 125g butter, softened
- 165g brown sugar, firmly packed
- 50g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 190g plain flour
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 200g chocolate chips (a mix of milk and dark is my go-to)
Method
- Preheat the oven to 180°C (160°C fan-forced) and line two baking trays with baking paper.
- Cream the butter, brown sugar and caster sugar together until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla until combined.
- Sift in the flour, bicarbonate of soda and salt, and mix until just combined — don't overwork it, or the cookies turn out tough.
- Fold through the chocolate chips.
- Roll into balls about the size of a golf ball and place on the trays, leaving room to spread.
- Bake for 10–12 minutes, until the edges are golden but the centre still looks slightly underdone — they'll firm up as they cool.
- Leave on the tray for 5 minutes before moving to a wire rack.
Bella's tip: If your kitchen's warm, chill the dough for 20 minutes before baking — it stops the cookies spreading too thin.
Tag @bellabakes if you make these — I love seeing them.