Chocolate chip cookies
| Servings | 16 cookies |
|---|---|
| Prep time | 15 minutes |
| Cooking time | 10 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.
Equipment
- Baking sheet
- Parchment paper
Ingredients
- 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
Directions
- Preheat the oven to 180℃.
- Mix the flour, salt, and baking powder in a large bowl
- 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
- Add to the flour mixture and stir gently until combined into a smooth cookie dough
- Add the chocolate chips and mix well until evenly distributed
- 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!
- 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.
- 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.