Chocolate Chip Cookies
Classic homemade cookies with premium dark chocolate chips
Ingredients
- Unsalted butter, softened 200g
- Light brown sugar 150g
- Caster sugar 100g
- Large eggs 2
- Vanilla extract 2 tsp
- Plain flour 300g
- Baking soda 1 tsp
- Salt 1/2 tsp
- Dark chocolate chips 200g
Method
1
Preheat your oven to 180°C (160°C fan) and line two baking sheets with parchment paper.
2
In a large mixing bowl, cream together the butter, brown sugar, and caster sugar until light and fluffy.
3
Beat in the eggs one at a time, then stir in the vanilla extract.
4
In a separate bowl, whisk together the flour, baking soda, and salt.
5
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6
Fold in the chocolate chips until evenly distributed throughout the dough.
7
Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours) to allow the flavors to develop.
8
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 5cm apart.
9
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
10
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips
- Use room temperature butter for the best creaming results - cold butter won't incorporate properly.
- Don't overmix the dough once you've added the flour, as this will make the cookies tough.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- For extra chewy cookies, slightly underbake them - they'll continue to set as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze the dough for up to 3 months.