The best chocolate chip cookies
- June 2017
- Makes 12
- Hands-on time 15 min, oven time 15 min, plus chilling and cooling
Chewy yet crisp cookies with generous chunks of milk chocolate, topped with a sprinkling of sea salt flakes – that’s our type of teatime treat.
Or pimp your snack with our giant chocolate chunk cookie recipe.
- 12.8g (7.7g saturated)
- 33.9g (21.1g sugars)
If the dough is a little sticky, dust your hands with flour when shaping.
Chilling the dough before baking helps to develop the flavour and to control the spread as the cookies bake: the outside melts first, helping the cookies to spread out at an even rate.
Cookies made with only white granulated sugar (or caster sugar) will be paler and have a crisper texture because the sugar in the mix melts quickly and the cookies spread more thinly during baking.
Cookies made with all light brown sugar will be darker in colour, softer in texture and have a deep caramel flavour
Complete the recipe up to 24 hours in advance, cool, then keep in an airtight container. Or make the dough up to 24 hours ahead and keep covered in the fridge until ready to shape and bake. Cookie dough freezes well in a sealed food bag or well wrapped in cling film; thaw fully to continue with the recipe.
Rate & review
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine this month for a half price subscriptionSubscribe