Yes I know there are hundreds if not thousands of chocolate chip cookie recipes out there. But hey I think every blog that shares recipes should have a chocolate chip cookie recipe on it. So here is mine and I may be biased but I think it is the best.
Who doesn’t love a cookie. We all have our different requirements, thick, thin, chewy, cakey, soft, crunchy. What is you favourite?
I like a soft chewy cookie not too hard or cakey. That is my personal preference. That’s the type of cookie you will get from this recipe.
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Tools you will need
- Mixing Bowl
- Small saucepan
- Wooden spoon or spatula
- Stand mixer, optional. I love my kitchen aid and use it pretty much every day. Click here
- Cookie scoop, I use a small one but you can use a large one if you want bigger cookies. I love these things, they make all your cookies roughly the same size which is really nice, check these ones out. Click here
- Large baking sheets. You could do them in two batches or if you have two tray then you can bake them together.
- Silicone mat, optional. I have started using these mats instead of parchment (greaseproof) paper and I really like them. These are similar to mine. Click here.
Ingredients for the chocolate chip cookie recipe
Chocolate chips. Probably one of the most important ingredients. I love to use dark chocolate chips, but you can use semi sweet or milk chocolate if you prefer. You could also use white chocolate too. I think this is very much a personal choice, we all have our favourites.
Unsalted butter, you can use salted if you prefer.
White sugar. Any granulated sugar is fine. I do like to use a cane sugar.
Brown sugar. I like demerara, but you can use a dark brown sugar if that is what you have.
A medium sized egg. Always free range eggs in my home.
Vanilla extract. Not the imitation kind.
All purpose flour. I use a plain white flour nothing fancy.
Baking powder
Baking soda, also known as bicarbonate of soda.
Sea salt
How to make the cookies
Make the dough
Begin with melting the butter, try not to over heat it. It should be just at the point where its just melted and looks kind of foamy
Add the melted butter and sugars to a mixing bowl and beat together until it starts to look like caramel.
If you are using a stand mixer it is good to scrape the sides and bottom of the bowl with a spatula or wooden spoon.
Add the egg and vanilla, gently beat it in to the butter sugar mix until it is combined.
Add in the flour, baking powder, baking soda and a pinch of salt. Mix in until you get a dough.
Lastly add your chocolate chips and mix in until they are evenly dispersed through the dough.
Refrigerate
Now you have a some options.
- Bake right away.
- Place in fridge for 1/2 hour to 24 hours
Because the dough is warm if is quite a soft dough. So if you decide to bake the cookies right away they will be a lot thinner. If that is what you prefer then go ahead and bake them.
If you prefer a thicker cookie on that holds its shape more. Then go ahead and place them in the fridge for at least half an hour. You can leave them for up to 24 hours. I didn’t find it made much of a difference in the end result
Bake
Once you are ready to bake pre heat the oven to 350F, 175C.
Line your baking sheet either with the silicone mat or parchment (greaseproof) paper. Using a cookie scoop or spoon dollop golf ball sized dough blobs onto the baking sheet. I then use my fingers to flatten the dough slightly. Don’t flatten them too much.
Bake for 8-10 minutes. Do not over bake them it is easily done. Let them cool for 5 minutes, if you can wait. I usually can’t. Place them onto cooking racks to cool.
Store in an airtight container, if they last this long they are good for a week.
Enjoy.
If you can please leave me a review it makes all the difference. Thankyou.
Chewy Chocolate Chip Cookies
Every food blog needs a good cookie recipe on it and this is mine. They are so soft and chewy. In my opinion the best cookie recipe out there.
Ingredients
- 100g Dark chocolate chips
- 100g Unsalted butter
- 80g (1/3 cup) White cane sugar
- 50g (1/4 cup) Demerara sugar
- 1 Medium egg, room temperature see note
- 1 tsp Vanilla extract
- 200g (1 1/4 cup) All purpose white flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda (bicarbonate of soda)
- Pinch sea salt
Instructions
- Begin with melting the butter, try not to over heat it. It should be just at the point where its just melted and looks kind of foamy.
- Add the melted butter and sugars to a mixing bowl and beat together until it starts to look like caramel
- If you are using a stand mixer it is good to scrape the sides and bottom of the bowl with a spatula or wooden spoon.
- Add the egg and vanilla, gently beat it in to the butter sugar mix until it is combined.
- Add in the flour, baking powder, baking soda and a pinch of salt. Mix in until you get a dough.
- Lastly add your chocolate chips and mix in until they are evenly dispersed through the dough.
- Place them in the fridge for at least half an hour. You can leave them for up to 24 hours.
- Once you are ready to bake pre heat the oven to 350F, 175C.
- Using a cookie scoop or spoon dollop golf ball sized balls of cookie dough onto a lined baking sheet. I then use my fingers to flatten the dough slightly. Don't flatten them too much.
- Bake for 8-10 minutes. Do not over bake them it is easily done. Let them cool for 5 minutes, if you can wait. I usually can't. Place them onto cooking racks to cool completely.
Store in an airtight container, if they last this long they are good for a week.
Enjoy.
Please leave me a review it makes all the difference to me.
Thankyou.
Notes
- If your egg is right out of the fridge just place it in some warm water to warm it up.
- You can use any chocolate chips you like I prefer dark chocolate but milk, semi sweet or white will work fine.
- Any white granulated sugar works. Same for the brown any dark brown sugar.
- If you choose not to refrigerate the cookies and just bake them be aware that because this dough is quite soft the cookies will come out quite flat. If you like that then go ahead and bake them right away.
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