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)
- 120g unsalted butter, at room temperature
- 100g soft light brown sugar
- 75g white granulated sugar
- 1 medium free-range egg
- 1 tsp vanilla extract
- 200g plain flour
- ½ tsp salt
- ½ tsp bicarbonate of soda
- 150g milk chocolate, chopped
- Sea salt flakes to sprinkle (optional)
You’ll also need…
- 2 baking sheets lined with non-stick baking paper
- Put the butter and sugars in a mixing bowl and beat with an electric mixer for 3 minutes or until light and fluffy. Beat in the egg and vanilla until combined.
- In a small mixing bowl mix together the flour, fine salt and bicarbonate of soda. Beat this into the butter, sugar and egg mixture to form a dough. Stir in the chocolate using a wooden spoon until evenly distributed.
- Roll the dough into 12 equal balls using your hands, then put on a plate and chill for 1 hour 30 minutes.
- Heat the oven to 180°C/160°C fan/gas 4. Space out the cookie balls on the baking sheets and bake for 15 minutes; they should still feel slightly soft to the touch once baked, but they’ll firm up once cooled. Cool completely on the baking sheet, then scatter with sea salt flakes to serve, if you like.
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.
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