My Favourite Chocolate Chip Cookies

These chocolate chip cookies are the perfect allrounder – satisfyingly crunchy on the outside yet soft and jam-packed with milk and white chocolate chips on the inside. They are the perfect sweet fix! Oh and did I mention the cookie dough doesn’t require chilling before baking? Yay!

I have made this same chocolate chip cookie recipe for 15 years. Rest assured they have stood the test of time! This is still my ‘go-to’ chocolate chip cookie recipe which I now make at least once a week for my family. I may have increased the amount of chocolate chips in the recipe oh so slightly over the years but other than that it has remained unchanged.

Why you will LOVE these cookies

• They are quick and easy to make: You can have a fresh batch of cookies out of oven in less than 40 minutes. This includes the washing up time! They are perfect when you need a batch of cookies NOW.
• You do not need to chill the cookies dough before baking: Once the cookie dough is made you are good to go!
• The recipe can be adapted to suit your tastes: Change up the chocolate chips, use a bar of chocolate, chopped into chunks instead or even throw in some nuts! Go crazy!

What you will need

Equipment

• These days I use a stand mixer with the paddle attachment to make these cookies but I didn’t always have one. Electric beaters are the next best thing but failing that these cookies can be made by hand with just a mixing bowl and wooden spoon.

Ingredients

• Plain (all-purpose) flour: You will need to sift the flour with the baking powder, baking soda and salt before using.
• Baking powder and baking (bicarbonate of) soda: The combination of these two raising agents give the cookies lift and help make them soft inside.
• Salt: A touch of salt enhances the flavour of the cookies. It also balances out the sweetness.
• Unsalted butter: The butter needs to be room temperature before you begin.
• Sugar: The recipe uses an equal amount of caster (superfine) sugar and light brown sugar to create the perfect balance of a crunchy exterior yet soft centre. You can substitute white granulated sugar instead of caster sugar.
• Vanilla extract: Vanilla enhances the flavour of the cookie dough.
• Egg: Like the butter, the egg should be at room temperature.
• Chocolate chips: I use a combination of milk and white chocolate chips. I love how the white chocolate almost caramelises as it bakes. These cookies definitely lean towards to the sweeter side so feel free to substitute dark chocolate chips if you prefer.

How to make my favourite chocolate chip cookies

These cookies are really easy to make.

1. Sift together the flour, baking powder, baking soda and salt.
2. Cream the butter and sugars.
3. Beat in the egg and vanilla extract.
4. Mix in the sifted flour mixture.
5. Add the chocolate chips.
6. Roll heaped tablespoons of cookie dough into balls and place on lined baking trays.
7. Bake cookies for 12 to 14 minutes, or until lightly golden brown.
8. Cool cookies briefly on trays before transferring to a wire rack to cool completely (or at least until they are cool enough to handle safely – I love a warm cookie straight out of the oven!).

That’s it!

My Favourite Chocolate Chip Cookies

★★★★★ 5 from 5 reviews

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 12-14 minutes
• Total Time: 34 minutes
• Yield: 22–24 1x
• Category: Cookies

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Description

These chocolate chip cookies are the perfect allrounder – satisfyingly crunchy on the outside yet soft and jam-packed with milk and white chocolate chips on the inside. They are quick and easy to make with no chilling required!

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Ingredients

Scale 1x2x3x

• 1 & 3/4 cup (260g) plain (all-purpose) flour (see note 1)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking (bicarbonate of) soda
• 1/2 teaspoon salt
• 125g unsalted butter, at room temperature
• 115g (1/2 cup) caster (superfine) sugar
• 100g (1/2 cup) light brown sugar
• 1 egg, at room temperature
• 1 teaspoon vanilla extract
• 100 grams white chocolate chips
• 100 grams milk chocolate chips

 

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Instructions

1. Preheat oven to 180C conventional or 160C fan-forced. Line two baking trays with baking (greaseproof) paper.
2. In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a stand mixer fitted with the paddle attachment (or large mixing bowl if using electric beaters) combine butter and both sugars and beat until creamy. Use a spatula to scrape down the sides of the bowl if necessary.
4. Add the egg and vanilla extract to the combined butter and sugar. Beat until combined. 
5. Add the sifted flour mixture and on low speed, mix until just combined.
6. If using a stand mixer with paddle attachment, add the chocolate chips and mix until the chips are evenly distributed (be careful not to over mix). If using electric beaters, switch to a spatula and fold the chocolate chips into the mixture.
7. Roll heaped tablespoons of the cookie dough into balls (see note 2) and place on lined baking trays, leaving space in between (approximately 5 centimetres/2 inches) to allow the cookies to spread. 
8. Using the heel of your hand, flatten each ball of cookie dough slightly.
9. Place in the preheated oven (see note 3) and bake for 12 to 14 minutes, or until lightly golden brown. If you prefer a crunchier cookie, carefully use a wide offset spatula to flatten the cookies slightly as soon as they come out of the oven. 
10. Allow the cookies to cool on the trays for 5 minutes before transferring the cookies to a wire rack to cool completely. They will be very soft straight out of the oven but will firm up upon cooling.
11. Eat and enjoy!

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Notes

1. Substitution for plain (all-purpose) flour: You can substitute self-raising flour in equal quantities but omit the baking powder and baking soda. When using this substitution, I find that the cookies spread slightly more so you won’t need to flatten them once they are out of the oven. 
2. Portioning out the cookie dough: I use a medium sized cookie scoop (1.5 tablespoon) to portion out my cookie dough as I find it the easiest way to guarantee even sized cookies!
3. Oven rack position: Position the top oven rack in the middle of the oven. If you need to use the rack below for the second baking tray then swap trays around halfway through the baking time.
4. Storage: Store cookies in an airtight container at room temperature for up to one week.

Keywords: Chocolate Chip Cookies