How To Make The Perfect Chocolate Chip Cookies

There’s something extremely comforting about eating warm homemade cookies in the winter.

With the rain trickling down and getting comfortable with your favourite Disney film,
creates the perfect setting. I wouldn’t say I’m picky, I’d say I am particular with my
chocolate chip cookies. It has to be the perfect balance, soft in the middle with a crisp bite on
the edge. So, I share with you my favourite recipe to make chocolate chip cookies.

Perfect Chocolate Chip Cookie

Makes:
14 Cookies

Difficulty:
Easy

Cooking Time:
30 mins

Ingredients

  • 150g soft unsalted butter 
  • 125g soft light brown sugar 
  • 100g caster sugar
  • 2 teaspoons pure vanilla extract
  • 1 egg (fridge-cold)
  • 1 egg yolk (fridge-cold)
  • 300g plain flour
  • ½ teaspoon bicarbonate of soda
  • 1 x 326g packet milk chocolate chips 

Method

Step 1

Preheat the oven to 170°C/150°C Fan/325°F. Line a baking sheet with baking parchment. 

Step 2

Melt the butter and let it cool for 1-2 minutes. Pour the brown and white sugars into a bowl then pour the slightly cooled melted butter over them and beat together. 

Step 3

Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.

Step 4

Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the chocolate chips.

Step 5

Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round ice-cream scoop and drop onto the baking sheet. Plop the cookies down about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.

Step 6

Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.

Additional Information

Saving some for later? 

store in an airtight container to keep the cookies fresh, store once cooled down

Did you know? 

The baked cookies can be frozen in an airtight container or resealable bags for up to 3 months. Defrost for 2-3 hours at room temperature. Unbaked cookie dough can be scooped onto parchment-lined baking sheets and frozen until solid. Transfer frozen dough to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in the recipe but adding an extra 2-3 minutes to the baking time. 

And see, that’s how easy it is to make the perfect chocolate chip cookies. 

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