The baking spree continues… Today, it’s cookies. Not the fan-dancy ones that are impossible to get right. This basic chocolate chip cookie recipe is really simple, takes only a handful of ingredients and will produce a soft, chewy, chocolatey, delicious cookie.
Nail Your Cookies On The First Try
Although the recipe is an easy one, here’s a few pointers before we dive in. These pointers are simply preferences and will impact how your cookies turn out. For instance, you want to keep your butter at room temperature. If your butter gets to warm or melts your cookies will come out flatter.
If you add more flour you’ll get a slightly puffier cookie that sits a little higher. Flat or fluffy, they’ll still be incredibly tasty. It’s just a matter of preference. Cookies are fun because no matter how many times you make them you can always tweak your process to work towards something new and exciting.
Follow this recipe closely and you’ll get a result pretty much identical to what you see in the photography. This basic chocolate chip cookie recipe is a great one to get the kids involved with. It won’t take more than twenty minutes and there are lots of opportunities for little helping hands.
Let’s bake some chocolate chip cookies. Put the kettle on and get ready for a cuppa with a hot cookie, this isn’t going to take long.
- 200g of your favourite chocolate chips
- 2 cups of all purpose flour
- 1 tsp baking soda
- 1 pinch of salt
- 1 cup brown sugar
- 200g butter (softened)
- 1/2 cup granulated white sugar
- 1 tsp vanilla essance
- 1 egg
- Heat the oven to 380 degrees and place a baking sheet on your favourite baking tray. In a large bowl mix your flour, baking soda and salt together.
- Take a seperate bowl and add in both your white and brown sugar plus your softened butter. Your butter should be at room temperature, if it’s not you’ll need to heat it very gently (be careful here not to melt it). Beat the three components together with an electric mixer or fork until you get a smooth, consistent, fluffy texture. Mix in the egg and vanilla.
- Add your wet ingredients in with the flour and mix all together until only just combined. Pour the chocolate chips into your dough and work them through.
- Using a teaspoon or ice cream scoop make your dough into small 2 – 3 cm balls placing them eveningly apart on your baking tray.
If you’re new to baking cookies, note the cookies will spread quite a lot. So ease on the side of caution with your spacing estimates and size of each cookie ball.
I don’t like rediculous amounts of chocolate chips in my cookies. But I might be the odd one out here, so if you’re feeling like your dough is light on chocolate chips just add more, it won’t cause mayheme.
- Category: Baking
- Method: Oven
- Cuisine: Baking
They really are that simple… There’s something soothing about baking hot fresh cookies. It’s a stress-free, family fun recipe that results in a tasty, sweet snack that everyone loves.
A Few More Basic Chocolate Chip Cookie Recipe Notes
Due to the really quick bake time you want to try and give every cookie the best chance of an even bake. For this reason, I’d normally suggest you place the cookies into the middle of the oven where you’ll find that most consistent heat.
Cookies will store really well in an airtight container or ziplock bags. You’ll get a good 3 – 5 days out of them. Also note, the ingredients will go way further than you think. This small amount of ingredients will result in around 25 – 30 cookies. Depending on how big you roll your dough balls.