Matt's Recipe Book

Chocolate chip cookies

Servings16 cookies
Prep time15 minutes
Cooking time10 minutes

This is a pretty standard soft cookie recipe that makes big American-style soft cookies. You can store the prepared dough in the fridge for a couple of days, or freeze it to use later.


  • Baking sheet
  • Parchment paper


  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 150g brown sugar
  • 150g caster sugar
  • 200g softened butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 300g chocolate chips


  1. Preheat the oven to 180℃.
  2. Mix the flour, salt, and baking powder in a large bowl
  3. Cream together the butter and sugar using a good processor or hand mixer, then add the vanilla essence and eggs and continue beating until fluffy
  4. Add to the flour mixture and stir gently until combined into a smooth cookie dough
  5. Add the chocolate chips and mix well until evenly distributed
  6. Use a spoon to place small balls of cookie dough on a piece of parchment paper. You're looking for balls about 4cm in diameter, or about a quarter cup if you have a US measuring spoon. They'll spread a lot during baking – so make sure they're well-spaced and bake them in batches if required!
  7. Place in the oven for about 8-9 minutes. They should be golden brown around the edges fading to just slightly brown in the middle.
  8. Remove from the oven and place on a flat surface to cool off. When they've firmed up a bit, transfer to a wire rack to cool completely.