Chocolate chip cookies were one of the first things I made when I started baking. I’ve made hundreds of cookies since then, and I’m always amazed how little tweaks can completely change what comes of out the oven.
What I have here is a “base” chocolate chip cookie recipe. I also have a few suggestions in another post for how to change the recipe to produce your perfect cookie. If you’ve never made cookies before, I’d suggest following the directions to a T. Then, once you know how these cookies are like, tweak the recipe according to your taste.
- 125g unsalted butter, softened
- 70g castor sugar
- 60g brown sugar
- 1 egg
- 1 tsp vanilla essence
- A pinch of salt
- 310g all purpose flour
- 1/2 tsp baking soda
- 150g chocolate chips (I prefer mini chips because the cookies come out rounder.)
Makes about 3 dozen cookies.
Step 1: Preheat your oven to 175°C (350°F). Line a sheet pan (or two so you can bake continuously) with baking paper.
Step 2: Cream the butter and sugar. This is an important step, so be sure to check out my post on creaming to see if you’re doing it right.
Step 3: Beat in the egg, vanilla essence and salt until the mixture is light and fluffy.
Step 4: Mix in the flour and baking soda.
Step 5: Stir the chocolate chips into the dough.
Step 6: Roll tablespoon-portions of the dough into balls and place them on the sheet pan about 2 inches apart. Flatten each dough ball slightly with your thumb. Alternatively, you could use a disher/small ice cream scoop to help portion out and shape the dough. Here’s a picture of how your sheet pan should look like:
These chocolate chip cookies are soft in the middle and slightly crunchy on the outside. However, not everyone likes their cookies this way, so check out this post for some ways to tweak the recipe.
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