There is something so great about baking the perfect batch of freshly baked chocolate chip cookies. This is my take on the classic cookie treat, a beloved dessert around the world chocolate chip cookies have captured the taste buds of many!
There are countless chocolate chip cookie variations, however this is my tried and tested recipe which produces the most delicious as well as visually pleasing cookies. The ingredients for chocolate chip cookies are readily available and often staples in most kitchens. Flour, butter, sugar, eggs, and chocolate chips are easy to work with, making cookie baking accessible even for beginner bakers.
There are many variations of making cookies, particularly known for their versatility. You can easily modify the basic recipe to suit your taste. Want to add nuts or swap out the chocolate for caramel? No problem! Love a hint of spice? Add cinnamon or sea salt. There are endless variations, however I wanted to keep this recipe simple and CLASSIC. The classic chocolate chip cookie, freshly baked chocolate chip cookie is often deemed “the best” when it delivers a harmonious blend of flavors, textures, and nostalgic experiences that resonate with those who enjoy it.
Everything you’ll need
Flour (230g)
- Function: Flour serves as the foundational ingredient that gives the cookies structure. I tend to use a little bit more flour in my cookie recipes to give it the visually appealing chunkiness.
Granulated White Sugar (100g)
- Function: White sugar sweetens the cookies and helps create a crisp texture on the outside. It also promotes browning through caramelization when baked. Together with brown sugar, it helps achieve the characteristic chewiness of chocolate chip cookies.
Light Brown Sugar (80g)
- Function: Brown sugar contains molasses, which adds moisture and a subtle caramel flavor to the cookies. This contributes to a softer, chewier texture, and the deeper flavor profile enhances the overall taste. The combination of white and brown sugars creates a more complex sweetness.
Unsalted Butter (90g)
- Function: Butter provides moisture, richness, and flavor to the cookies.
Baking Soda (1/2 teaspoon)
- Function: Baking soda is a leavening agent that helps the cookies rise.
Salt (1/2 teaspoon)
- Function: While it may seem counterintuitive, salt enhances the flavor of the cookies by balancing and amplifying the sweetness.
Egg (1)
- Function: Eggs act as a binding agent and provide moisture.
Vanilla Extract (1 teaspoon)
- Function: Vanilla adds a warm, sweet flavor that enhances the overall taste of the cookies.
Milk Chocolate Chips (200g)
- Function: Chocolate chips provide sweetness and richness, contributing to the signature chocolate chip cookie experience.
Recipe Tips
Put chocolate chips on the tops of cookie straight from the oven: Be Quick! The cookies will still be warm, making it easier to insert chips, but be mindful that the cookies start cooling quickly. This will make the cookies look absolutely loaded with chocolate chips, delicious!
Perfectly round cookies: Use a larger cookie cutter and spin the cookies in between the cookie cutter while the cookies are still warm. This will mould them into that perfect circular shape.
FREEZE the dough: After preparing your dough, chill the dough in the refrigerator overnight. I like to pre roll my cookie dough into circles, put them into a zip-lock bag and chill overnight. This is to reduce spreading.
Thicker cookies: Add one tablespoon of cornflour (Cornstarch) can help prevent cookies from spreading too much during baking. When used alongside flour, it can create a thicker dough that holds its shape better in the oven. This can be particularly useful for achieving thicker cookies.
More Cookie Recipes:
Classic chocolate chip cookies
Ingredients
- 230 g flour
- 100 g white sugar
- 230 g flour
- 100 g white sugar
- 80 g light brown sugar
- 90 g butter
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 200 g milk chocolate chips
Instructions
- Preheat your oven to 180°C (360°F) or 160°C (320°F) if your oven runs hot.
- Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the softened butter, granulated white sugar, and light brown sugar until the mixture is light and fluffy (about 2-3 minutes).
- Beat in the egg until fully combined, then add the vanilla extract and mix until smooth.
- Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the milk chocolate chips with a spatula or wooden spoon until evenly distributed.
- Using a cookie scoop or tablespoon, drop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. They will continue to set as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Softened Butter: Make sure your butter is softened to room temperature for easy creaming.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined to avoid tough cookies.
- Chill the Dough (Optional): For thicker cookies, you can chill the cookie dough in the refrigerator for 30 minutes before baking.
- Storage: Store cookies in an airtight container at room temperature for up to a week. They can also be frozen in a single layer and then stored in a sealed bag for longer freshness.