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- Dish type
- Biscuits and cookies
- Chocolate chip cookies
These cookies are quick and easy to make and taste fab! Feel free to try out plain, milk or white chocolate chips in the recipe, they will all work well. Enjoy with a cuppa or pop into packed lunches.
120 people made this
- 2 eggs
- 310g self-raising flour
- 250g unsalted butter
- 155g caster sugar
- 1 teaspoon vanilla extract
- 100g chocolate chips
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat oven to 190 C / Gas 5.
- Beat butter, sugar and vanilla extract together in a bowl until light and creamy.
- Beat in the eggs, one at a time.
- Gradually fold in the flour and stir in the chocolate chips.
- Take a heaped teaspoon of mixture and roll into a ball.
- Place on a greased baking tray and bake for approximately 15 minutes or until light golden brown.
- Cool for 5 minutes on the tray before transferring to a cooling rack.
Make perfect cookies every time with our How to make cookies guide!
Chocolate chip cookie video
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
Reviews & ratingsAverage global rating:(9)
Reviews in English (9)
More of a cake than a cookie. Are you sure it's meant to be self raising flour?-03 Jan 2013
Me and my 3yo daughter made this earlier, the recipe turns out more like a cake than cookies- which I enjoyed more or less but she wasn't impressed...-05 Sep 2015
Definitely not what I'd call "classic cookies". Really disappointed as I've used all my ingredients, promised my daughter cookies, and got sort of flat cake-biscuit things!!-22 Jan 2015
Classic Chocolate Chip Cookies
I'll be the first to admit it: I swore One Girl Cookies would never make a chocolate chip cookie. Why bother? There were a million variations out in the world, many of them pretty tasty. My feeling was "Why reinvent the wheel?" Instead, I wanted to focus on interesting cookies that were more reminiscent of European treats. Well, our doors had not been open for more than a week before we had our first batch of Marys whipped up. The crowds (most of them under five years of age) demanded them. And so, we baked them. The moral of the story: Never say never. You may just end up eating your own words (literally, in my case!)
Most people have a strong opinion about the style of their chocolate chip cookies. Crispy, chewy, or cakey? Semisweet, bittersweet, or milk? Big or small? Thin or thick? For us, it's all about cakey, bittersweet, small, and thick. Enough said.
Recipe: Easy Classic Chocolate Chip Cookies
Do you ever dream about warm, fresh from the oven chocolate chip cookies? You know the kind. Crispy on the outside, but tender and sweet on the inside. Chocolate melting on your hand as you take a gulp of ice cold milk. Ah…for a moment you’re in sweet heaven. Well if you’ve never made them, these classic chocolate chip cookies will bring back those childhood memories of cookies and milk.
You can use this recipe as a base and go crazy. Add in any kind of chopped nuts you’d like, add candy bar piece, white chocolate chips, and dark chocolate chips. Also you may add different extracts (my favorite is orange) and a hundred variations of dried fruit. You could even substitute a little cocoa for the flour (1/4 cup) or substitute peanut butter for half of the butter. The sky is the limit. Have fun with it.
I also make these into “cookie bars” which I’ll post at a later date. It’s something that my friends and family come to ask for. Once you try them you’ll see why.
They are too easy to forego. I will walk you through the easy steps.
<Scroll all the way to the bottom for a standard printable recipe>
Here are the basic ingredients: Flour, baking soda, kosher salt, butter, granulated sugar, brown sugar, vanilla extract, eggs, and chocolate chips. (Again, once you’ve made the basic cookie dough, add in 1 1/2 to 2 cups of add-ins as mentioned above.)
Preheat your oven to 375° F (190°C).
Next it’s time to measure the dry ingredients. When measuring dry ingredients (especially flour), it’s always best to measure using the “scoop and level” or “scoop and sweep” method. This involves scooping the ingredients into the measuring cup and then sweeping off the excess of the ingredient at top of measuring cup – using a long, flat utensil, like a knife, bench scraper, etc. If you do this over a paper towel or clean kitchen towel, you can easily add back to your ingredient bin (as not to waste). If you do not do this, you risk getting way too much flour than your recipe calls for (net, net, a dry loaf). So after you’ve scooped and fluffed the flour around a bit to loosen/lighten, take any stiff flat edge and sweep across your measuring cup for the most accurate reading.
Note: I use white wheat flour for health benefits – without the toughness of regular wheat flour. If you don’t have it, use all-purpose flour.
Now measure carefully the baking soda and then the kosher salt and add to the bowl with the flour. Be careful not to mound the measuring spoons – level off them just as you did with the flour to get the most accurate reading.
Note: I use kosher salt for baking, but use any salt you have.
To sift the dry ingredients, simply whisk together the flour, baking soda, and salt. Then set aside.
Next it’s time to start the wet ingredients. Add the 2 sticks of butter to a large mixing bowl.
And add in the brown and granulated sugars.
Now add the beater blade to your mixer and get ready to mix the butter and sugars together. This part of the recipe can easily be whisked by hand or by using a large wooden spoon – with a strong arm. I love my stand mixer though and use it often.
No matter what method you use, the butter/sugar mixture should look whippy and smooth – like what you see above.
Add in the vanilla extract and mix to combine.
With the mixer running, add in the eggs one at a time and mix until fluffy (about 2 minutes using a mixer about 5 minutes by hand).
Now it’s time to add the dry ingredients. Here’s the stage where it’s very important NOT to over-mix. Add one cup and mix for 10-15 seconds repeat with the remaining flour, adding one cup at a time. If you over-mix you will have tough cookie…which is never a good thing.
Your cookie batter should look thick like the picture above.
Add the chocolate chips to the mixing bowl (or any other add-ins.) Mix either by hand or for 5 seconds maximum using your mixer. If you’re afraid of over-mixing (which will make a tough cookie) mix in the chocolate chips (and other mix-ins) in by hand.
Drop by spoonful onto ungreased cookie sheets (for easy cleanup and cookies that don’t stick, use a silpat or parchment paper) about 2 inches apart. Do not flatten cookies or they may get tough. I use a small ice cream scoop to scoop the cookie dough. I only really use this for cookies.
You can freeze some or all of the cookie dough. I filled a large rimmed sheet pan with pre-scooped cookie dough. I then put the tray in the freezer overnight. In the morning I was able to take each cookie ball off the tray and put in a re-sealable freezer bag. It’s a great way to make ahead cookie dough for when you need it later. Just pull the cookie dough balls out of the freezer and place on cookie sheet (do not thaw). Bake frozen and bake a bit longer than you would fresh cookie dough (bake about 14 minutes – but use color as a guide vs. time).
Bake them at 375° F (190°C) for around 9-12 minutes. I baked mine around 10 minutes.
The cookies should start to show a slight brown color on the edges. These are ready to come out of the oven. Remember to keep them directly on the cookie sheet for 2-minutes after they come out of the oven. This helps prevent the cookies from breaking or falling apart when they are removed from the cookie sheet.
Lay flat and cool completely on a cooling rack. As they cool, you can begin to stack them as shown above.
Try to resist these, I dare you. If you make these you will have instant friends! If you do try this recipe, please COMMENT below.
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 12 ounces semisweet chocolate chips (2 cups)
Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
1. Jacques Torres’s Chocolate Chip Cookies
“OMG these cookies are as good as buying them at the bakery!”
This is what people are talking about when they refer to “The New York Times’s chocolate chip cookie recipe.” The cookbook author and writer David Leite adapted it from Jacques Torres to accompany a 2008 article about the science of making a perfect chocolate chip cookie. It’s a tad fussy: You need bread flour and cake flour, and 36 hours to chill the dough for the best texture and flavor. But when we say the results are worth it, we mean it. (One food editor we know — ahem — baked 10 batches to give out as wedding favors.)
Classic Chocolate Chip Cookies
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, then mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts. I ended up using a combination of mini chocolate chips and regular chocolate chips because I had some bags left over from Christmas baking and I needed to use them. Worked great!
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Scoop dough (about a tablespoon each) onto cookie sheet lined with parchment paper. I used one of those spring release cookie scoopers – makes it so much easier.
5. Bake in the preheated oven for about 10-12 minutes, depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I had my rack in the middle part of my oven and it took about 11 minutes. Only bake one sheet pan at a time. Also, in between cookie batches, I kept my bowl of dough in the fridge to keep it cool.
6. Let cookies cool on rack and store what you don’t immediately eat in an airtight container.
Cook’s Notes: The original recipe called for these to be 4 ounce sized cookies. I scaled them down to be more kid-friendly. If you want to make the 4 ounce size, you’ll need to bake them for about 15-20 minutes and you’ll probably only get about 10 cookies out of this recipe. These are best eaten on the day they are made (they are ESPECIALLY great warm out of the oven – like most chocolate chip cookies). What you don’t eat, put into an airtight container. To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 3-5 seconds. Also, for a little variation, try adding 1 cup of chopped walnuts.
Classic Chocolate Chip Cookies
These choc chip cookies are a little crisp around the edges and soft and chewy towards the center. Like any perfect homemade cookie should be. They are everything you would expect and much more!
The recipe is simple and it is probably my all time favorite when it comes to chocolate chip cookie recipes
- ½ cup butter, softened
- ½ cup shortening
- 1 ½ cups packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 eggs
- 4 ounces semisweet chocolate, melted and cooled
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flour
- 12 ounces bittersweet and/or semisweet chocolate, coarsely chopped
- 1 cup chopped pecans, toasted
Preheat oven to 350°F. In a large bowl combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, salt, and cinnamon. Beat until combined, scraping side of bowl occasionally. Beat in eggs, melted chocolate, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the chopped bittersweet and/or semisweet chocolate, and pecans.
Drop dough by heaping teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 9 to 11 minutes or just until edges are firm. Cool on cookie sheet for 2 minutes. Transfer to a wire rack cool.
- Vanilla Base Dough
- All-purpose flour, for dusting
- 2 cups semisweet chocolate chunks
- 2 cups bittersweet chocolate curls or shavings
Preheat the oven to 350 degrees.
Line 2 baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.
Prepare the Vanilla Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.
Lightly flour a clean, flat work surface.
Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.
Using a wooden spoon, stir in the chocolate chunks and curls, mixing until evenly distributed. You can also do this in the mixer, but heavy mixing tends to break up the chocolate chunks and the baked cookies will have an undesirable dry texture.
Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 ½ inches in diameter. Place the balls, about 2 inches apart on the prepared baking sheets. Using your palm, gently flatten each ball to make a puck-like shape about 2 inches in diameter.
When all of the cookies are formed, place in the oven and bake for about 15 minutes, or until lightly browned around the edges and set in the center. Do not overbake you want some chewiness in the center.
Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.
The Best Classic Chocolate Chip Cookies
I have been on the hunt for my perfect Chocolate Chip Cookie for over 5 years now. I say ‘my perfect’ chocolate chip cookie, because everyone wants something different!
I want a soft, thick and chewy cookie with the perfect chocolate chip to cookie ratio. I want it to be all butter (no shortening in my CCC please!) and I would really like it to be ready to bake without having to chill the dough.
Over the years, I have made many chocolate chip cookies. Some recipes that turned out crispier than I liked or spread a ton. Recipes that were crumbly and with little flavor.
Some recipes used dark chocolate chunks or had special secret ingredients that made no difference. And some dough that had to rest for 36 hours before you baked them!
All I have ever wanted was to be able to make the perfect chewy chocolate chip cookie in under 30 minutes.
The past month I did some research on what makes different cookies do different things. After a lot of searching (and looking at past notes about other cookie recipes I have developed) I finally came up with this recipe.
I made it a few more times and tweaked a few more elements and now it’s perfect…at least to me it is!! This cookie has no big secrets or hard to do tricks. It’s simple and classic, just the way I like it.
It has taken me many a try, but I finally found the best chocolate chip cookie recipe and I could not be happier. The hunt is officially over and my jeans are officially tight.
The dough is divine (as always with chocolate chip cookies). Freshly baked — well, truth be told, just a tiny little bit under baked — they are pure heaven in your mouth.
There is absolutely no better way to eat a Chocolate Chip Cookie than warm out of the oven with a big glass of milk. I am drooling just thinking about them!
I know you were all very excited about these when I shared a photo last week (on facebook & instagram). So I want to put this recipe to the test!
Make these and come back and tell me what you think! They only take 30 minutes start to finish — so no excuses. Get baking!