These Chocolate Chip Cookies are soft, gooey and utterly delicious.Jump to Recipe
Chocolate Chip Cookies are such a classic and easy bake. They are super simple but taste utterly delicious.
In this cookie recipe, I used both light brown sugar and white granulated sugar. The light brown sugar makes the cookie chewier and gives them a slight hint of caramel taste. The granulated sugar makes the cookies crispier.
I used unsalted butter in this recipe rather than a baking spread like Stork. I have found that because baking spreads are a lot softer and don’t quite set like unsalted butter it makes the cookies spread a lot more.
Using unsalted butter and cornflour in the recipe helps them stop spreading as much and helps keep them lovely and thick.
So, in this recipe, I decided to just add milk chocolate chips. You could use dark or white chocolate chips or even a combination of all three.
I have said in previous recipes that I like a thick chunk of chocolate, especially in cookies or blondies. When I was making these cookies, I only had chocolate chips and to be honest they are the perfect amount of chocolate chip-iness. I think adding larger chunks of chocolate would be too much chocolate.
Freezing the Cookies
These cookies can be frozen for up to three months; perfect if you want to make them in advance.
Just pop them into a freezer-safe container or wrap them in cling film before popping the cookie dough balls into the freezer.
Being able to freeze the cookie dough for up to three months is perfect if you want to have your own little cookie stash. Perfect for a cookie craving, just take one out of the freezer and bake for 12-15 minutes and you are good to go.
Baking the Cookies
The cookies will spread a little when you bake them. So, make sure they are evenly spread out on a baking tray. Otherwise, you will just end up with one ginormous cookie.
These cookies are quite soft and gooey but if you want them to be a bit firmer and crunchier then just leave them in the oven for an extra 3-4 minutes.
It can be difficult to tell when cookies are baked, when you take them out of the oven they should be golden brown around the edges. They will still be super soft, so you will need to leave them on the baking tray to cool and firm up.
These cookies can be made using any kind of chocolate chip you fancy. I used 300g of milk but you could use dark, white or a combination of all three.
If you want to ake these cookies chocolate just remove 25g of flour and replace it with cocoa powder.
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Chocolate Chip Cookies
For the Chocolate Chip Cookies
- 100 g Unsalted Butter
- 100 g Light Brown Sugar
- 50 g White Granulated Sugar
- 1 Large Egg + 1 Egg Yolk
- 200 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 200 g Chocolate Chips
To Make the Chocolate Chip Cookies
- Preheat the oven to 180C (160CFan) and line a baking tray with baking parchment or and leave to one side
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg and egg yolk, flour, vanilla, baking powder, bicarbonate of soda and cornflour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and mix again until they are evenly distributed.
- Weight your cookie dough into balls of around 80g-90g and place them on your baking tray or in your freezer-safe container.
- At this point if you are wanting to freeze the cookies pop them into the freezer. Bake within three months. From frozen the cookies should bake for 15-17 minutes.
- If you are baking the cookies now, spread them out evenly on your baking tray and bake in the oven for 13-15 minutes or until they start to go golden brown around the edges.
- Remove from the oven and leave to cool fully on the baking tray.
- These will last up to 5 days in an airtight container once baked.
- These will keep up to 3 months in the freezer.