America’s classic chocolate chip cookies! Did you know their history dates back to the 1940s? When preparing these iconic cookies, it’s important to remember a few key rules to achieve perfect results: the butter should be very soft; the ratio of white to brown sugar is always 50:50 so the cookies are crisp on the outside and chewy in the middle, while the brown sugar also adds a lovely caramel flavour. Truly the best chocolate chip cookies I have ever eaten – and the best I have baked. I tested this recipe many times. You will fall in love with them!
Makes 30 cookies.
Ingredients for chocolate chip cookies:
- 115 g unsalted butter (85 g softened and 30 g melted)
- 100 g caster sugar
- 100 g soft light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 200 g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 150 g dark chocolate chips
All ingredients should be at room temperature.
In a mixing bowl, beat the butter and both sugars together until very light and fluffy. Beat in the vanilla extract and the egg. Sift the plain flour, bicarbonate of soda, and salt into the bowl and mix. Add 110 g chocolate chips and stir well.
Use a teaspoon to place small scoops of the dough onto baking trays lined with baking paper, leaving enough space between each cookie to allow for spreading. Press the remaining 40 g chocolate chips into the tops of the cookies.
Bake at 175°C for about 11–12 minutes, or until the edges are golden and set but the centres remain soft. Leave the cookies on the tray for a couple of minutes to set, then transfer to a cooling rack.
Enjoy!
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