Classic Chocolate Chip Cookies – A classic chocolate chip cookie is probably one of the most loved of biscuits and our recipe for this baked confection will soon become your favourite. Baked for a little longer and you’ll have a crunchier biscuit better suited to dunking in hot cups of tea or coffee. Bake a little less and you get a cookie that’s crunchy around the edges but chewy in the middle. You can also choose to use all milk chocolate chips, all dark chocolate chips, or even a mix of the two to find your perfect chocolate blend. One thing to note is that you have to chill the dough overnight in the fridge, so it’s best to plan ahead and start the recipe the day before baking. However, this recipe does make a large number of cookies, about 42 in total, but you can easily freeze the unbaked cookie dough portions for easy-baking when the craving hits. Alternatively, this recipe is also easily halved to make less cookies.
Classic Chocolate Chip CookiesAdd to My Cookbook
- Prep Time
- Cook Time
- Difficulty Level Easy
- (2.3 /5)
- 3 ratings
- 280g unsalted butter, very soft
- 250g soft light brown sugar
- 200g granulated white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 415g plain flour
- 1 ½ tsp baking powder
- 1 ¼ tsp baking soda
- 1 ½ tsp sea salt flakes
- 500g milk chocolate chips
- In a large bowl with an electric hand mixer or with a stand mixer, cream together butter with brown and white sugars until mixture is fluffy and pale in colour.
- Add one of the eggs and beat until thoroughly mixed with butter and sugar. Scrape down the sides of the bowl and add the second egg and vanilla then beat again until thoroughly mixed.
- Whisk together flour, baking powder, baking soda and salt flakes in a medium sized bowl then add to the butter mixture. Mix on low speed until just combined into a thick dough.
- Add the chocolate chips then mix on low speed until evenly distributed through the dough. If needed, transfer the cookie dough to a bowl that will easily fit in the fridge, then press a square of parchment paper or similar against the surface of the dough and refrigerate overnight. Tip: Do not skip this step! It’s important that the dough is chilled overnight. The cookie dough needs to become firm so that the cookies bake evenly with the perfect thickness and spread.
- To bake, pre-heat oven to 180°C / 160°C Fan Assisted / 350°F / gas 4 and line large baking trays with parchment paper.
- Scoop balls of dough, just a bit smaller than a golf ball, and arrange on baking sheets with enough space between them to allow them to spread while baking (about 6 dough balls per baking tray) Tip: Use a small 2 Tbsp ice-cream scoop to easily portion the cookie dough.
- Bake in pre-heated oven until golden brown, between 15 - 18mins. Tip: For crispy edge and a chewy centre, bake for 15 minutes. For a crunchier biscuit, bake for 18-20 minutes.
- Remove from oven and cool on baking trays for about 10 minutes then remove cookies from baking tray and leave to cool completely on wire racks. Repeat with remaining dough until all cookies are baked.
- To freeze cookie dough for later baking, scoop dough mounds as in the recipe then place dough balls on a tray or in a dish that fits into freezer draw then cover in clingfilm and freeze until firm.
- Once firm, place dough balls in freezer-safe sealable bag then return to freezer in the sealed bag, laid flat. To bake, remove frozen dough balls from bag and arrange on a baking tray. Leave to thaw at room temperature while you pre-heat the oven, then bake as directed in recipe.
- Can be frozen for up to 3 months. Keep baked cookies at room temperature in an airtight container.