Chocolate Chip Cookies
This is one of my favourite Chocolate Chip Cookie recipes that I’ve made for years. Everyone needs a go-too cookie recipe, this is mine! Crisp on the outside, delicious soft and chewy on the inside. They also freeze well.
Makes approx. 35 cookies
- 225g butter, softened
- 3/4 cup soft brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla essence
- 2 1/4 cups plain flour
- 1 tsp baking soda
- 1/2 -3/4 tsp salt depending on preference
- 300g of chocolate chips
- Line a baking tray with greaseproof paper.
- Cream together the butter, brown sugar, white sugar and vanilla. Beat in the eggs, one at a time.
Combine the flour, baking soda and salt. Slowly fold into the creamed mixture.
Stir through 300g of chocolate chips.*
Cover and pop dough into the fridge to chill, while the oven preheats to 180°C fan.
Scoop out the dough, and lightly shape into small balls. They will spread so don’t flatten with a fork, and don’t space together too closely. (I make approx 3 trays x 11 cookies).
Bake for approx. 8-9 mins.
*If you want the cookies to have the visible chips on top (like I have in the photo), then keep some to one side when you’re adding them to the mixture. Then once the cookies are out the oven, pop a couple of chocolate chips on top of each cookie while still warm.
- Ever had cookies turn out flat or greasy? It probably means you’ve added too much butter and not enough flour.
- If your butter is too soft or melted it will encourage the dough to spread a lot in the oven. I always put my dough onto a cool baking tray (don’t pre-heat the tray in the oven!).
- Keep the dough in the fridge to chill before you scoop out balls, and pop it back in again while the first batch is baking. This will help firm up the butter, and prevent the cookies spreading too much.
- Also – it may sound obvious – but if you’re ever worried about cookies spreading in the oven then don’t flatten them with a fork!
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