One of the easiest and most delicious recipes for chocolate chip cookies you will find. They’re soft, chewy and also very hard to stop snacking on.
Chocolate Chip Cookies Recipe
This recipe produces around 24 cookies and takes approximately 44 minutes even when baking each tray on its own. It depends on your own oven as to how long each tray will take to bake, so keep this in mind and always watch your cookies while baking.
This is an ideal recipe for getting the kids involved in as there’s no need for an electric mixer or any sharp objects, obviously they will need help with placing the tray in the oven and when it needs to be removed!
What you will need for Chocolate Chip Cookies
- Self-Raising flour, All-Purpose flour, and Baking powder: These three work to make the cookies soft and chewy; we have found that the recipe has a perfect balance and are yet to try this recipe with any alternatives such as almond flour.
- Unsalted butter: Salted butter doesn’t work as a substitute for this recipe. The butter can be melted in the microwave from cold if need be.
- Brown sugar: Using brown sugar adds a slight molasses flavor to the cookie.
- Superfine sugar: Aka caster sugar can be substituted with granulated in a pinch.
- Egg: This recipe used a large-size, free-range, room-temperature egg. Room temperature makes the egg easier to combine with other ingredients.
- Vanilla extract: As always, we recommend vanilla extract as the bare minimum and avoid vanilla essence where you can.
- Milk / Dark Chocolate chips: This is up to you; if you prefer one more than the other or a combo, add what you love.
How To Make Chocolate Chip Cookies
- Add ingredients: First, butter, brown sugar, superfine sugar, egg, and vanilla extract are added to a large mixing bowl.
- Combine: Using a whisk, mix the ingredients until they are a smooth and uniform color.
- Into a sieve: Add self-raising and all-purpose flour and baking powder.
- Sift ingredients: Sift those ingredients into the mixing bowl. Making sure it’s free of lumps.
- Chocolate: Next, add the chocolate chips to the sifted ingredients.
- Stir in: Gently stir the ingredients in but don’t over-mix. Image number 6 is the consistency you’re looking for.
- Scoop and roll: each cookie dough into a ball. Flatten each ball slightly and lay it on the cookie sheet or baking tray with space between them. Place the baking tray one at a time in the middle rack of the oven for 12 to 14 minutes.
- Rest: Once removed from the oven, allow the cookies to cool for 5 minutes on the baking tray, then place the cookies on a rack to cool further.
Ingredients
- 4.4 oz self-raising flour
- 3.3 oz all-purpose flour
- 1 tsp baking powder
- 4.4 oz unsalted butter melted
- 7 oz brown sugar packed
- 2 oz superfine sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 3.5 oz milk and dark chocolate chips
Instructions
- Preheat oven: Preheat oven at 320°F (160°C). If you don’t have a cookie sheet, you can use a baking tray lined with parchment paper.
- First mix butter: brown sugar, superfine sugar, egg and vanilla extract in a large mixing bowl, whisk well until all combined.
- Using a sieve: Sift flour, baking powder and chocolate chips, and mix until just combined. Don’t over mix. The cookie dough will be slightly soft and sticky with some dry crumbs.
- Scoop and roll: each cookie dough into a ball. Flatten the balls of dough slightly and lay them onto the cookies sheet or baking tray with some space between them.
- Bake: Bake one tray at a time for 12-14 minutes.
- Rest: Leave the cookies on the baking tray for 5 minutes to cool down slightly before removing them onto a cooling rack.
Nutrition
Serving: 1serve | Calories: 135kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 23mg | Potassium: 36mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 140IU | Calcium: 23mg | Iron: 0.3mg
