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!
Ingredients
Scale
- 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
Instructions
- Preheat oven to 180C conventional or 160C fan-forced. Line two baking trays with baking (greaseproof) paper.
- In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- 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.
- Add the egg and vanilla extract to the combined butter and sugar. Beat until combined.
- Add the sifted flour mixture and on low speed, mix until just combined.
- 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.
- 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.
- Using the heel of your hand, flatten each ball of cookie dough slightly.
- 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.
- 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.
- Eat and enjoy!
Notes
- 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.
- 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!
- 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.
- Storage: Store cookies in an airtight container at room temperature for up to one week.
Keywords: Chocolate Chip Cookies