Description

This classic Chocolate Chip Cookies recipe delivers perfectly chewy and soft cookies with a slight crisp at the edges. Using a combination of brown and caster sugars ensures a deep caramel flavor while cornflour keeps the texture tender. Dark and milk chocolate chips add rich, melty pockets of sweetness. These cookies are easy to prepare and bake, making them a perfect treat for any occasion.

Ingredients

Scale

Butter

225g / 2 US sticks unsalted butter, cut into 1cm / 1/2″ cubes

Dry Ingredients

2 cups (300g) plain flour / all-purpose flour, spooned and levelled
3 tsp cornflour/cornstarch, tightly packed and levelled
1/4 tsp baking powder
1/2 tsp baking soda / bi-carb, sifted if lumpy
1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)

Wet Ingredients

1 tightly packed cup (200g) brown sugar (light brown sugar)
1/2 cup (100g) caster sugar / superfine sugar
1 large egg (55g / 2 oz in shell), at room temperature
1 yolk from a large egg, at room temperature
1 tsp vanilla extract

Chocolate Chips

1 1/2 cups (250g) dark chocolate chips / semi-sweet chocolate chips, plus extra for decorating
3/4 cup (150g) milk chocolate chips

Instructions

Prepare the dough: In a large mixing bowl, cream together the cubed unsalted butter, brown sugar, and caster sugar until the mixture is light and fluffy. Beat in the whole egg, egg yolk, and vanilla extract until fully combined.
Sift dry ingredients: In a separate bowl, sift together the plain flour, cornflour, baking powder, baking soda, and salt to ensure even distribution and to avoid lumps.
Combine wet and dry: Gradually add the dry ingredients to the wet butter and sugar mixture. Mix gently with a spatula or wooden spoon until just combined to avoid overworking the dough.
Add chocolate chips: Fold in both the dark and milk chocolate chips evenly through the dough. Reserve a few extra chips for decorating the tops of the cookies before baking.
Chill the dough (optional but recommended): Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape during baking.
Preheat oven and prepare tray: Preheat the oven to 175°C (350°F). Line baking trays with parchment paper or silicone baking mats.
Form and decorate cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared trays, spacing them about 5cm (2 inches) apart. Press a few reserved chocolate chips on top of each cookie for a decorative finish.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft. Avoid overbaking to keep chewiness.
Cool: Remove from the oven and let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Note 1: Spoon and level the flour to avoid packing it too tightly, which can lead to dense cookies.
Note 2: Do not substitute baking soda with baking powder as it will affect the texture and rise.
Note 3: Using a mix of dark and milk chocolate chips provides a balanced flavor and melt texture. Extra chips for decorating give a professional look.
Chilling the dough helps prevent spreading during baking, resulting in thicker cookies.
Use room temperature eggs to ensure even mixing and better texture.

Keywords: chocolate chip cookies, homemade cookies, classic cookies, baking cookies, chewy cookies, soft cookies