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Ultimate Chocolate Chip Cookies Recipe

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4.9 from 119 reviews

A classic and irresistible chocolate chip cookie recipe featuring a perfect balance of crispy edges and chewy centers. Made with a combination of brown and caster sugars, rich butter, and a generous mix of dark and milk chocolate chips, these cookies are a timeless treat ideal for any occasion.

Ingredients

Scale

Butter

  • 225g / 2 US sticks unsalted butter, cut into 1cm / 1/2″ cubes

Dry Ingredients

  • 2 cups (300g) plain flour / all-purpose flour, spooned and levelled
  • 3 tsp cornflour/cornstarch, tightly packed and levelled
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda / bi-carb, sifted if lumpy
  • 1/2 tsp cooking salt / kosher salt (halve for table salt, increase by 50% for flakes)

Wet Ingredients

  • 1 tightly packed cup (200g) light brown sugar
  • 1/2 cup (100g) caster sugar / superfine sugar
  • 1 large egg (55g / 2 oz), at room temperature
  • 1 yolk from a large egg, at room temperature
  • 1 tsp vanilla extract

Chocolate Chips

  • 1 1/2 cups (250g) dark chocolate chips / semi-sweet chocolate chips, plus extra for decorating
  • 3/4 cup (150g) milk chocolate chips

Instructions

  1. Prepare Dry Ingredients: In a large bowl, sift together the plain flour, cornflour, baking powder, baking soda, and salt. Whisk to combine evenly and set aside.
  2. Cream Butter and Sugars: In a separate large mixing bowl, beat the unsalted butter cubes with the brown sugar and caster sugar until the mixture is pale, creamy, and smooth. This should take about 3-4 minutes using an electric mixer on medium speed.
  3. Add Eggs and Vanilla: Beat in one large room-temperature egg, followed by the additional egg yolk and vanilla extract. Mix until fully incorporated and smooth.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, mixing on low speed to avoid flour dust flying everywhere. Continue mixing just until combined; do not overmix to keep the cookies tender.
  5. Fold in Chocolate Chips: Gently fold in the dark and milk chocolate chips, ensuring even distribution throughout the cookie dough.
  6. Chill Dough: Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour (or overnight), allowing the dough to firm up, which helps the cookies maintain their shape and develop flavor.
  7. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 180°C (350°F) and line a baking tray with parchment paper or a silicone baking mat.
  8. Scoop and Arrange Cookies: Using a cookie scoop or tablespoon, portion dough balls onto the prepared baking sheet, leaving enough space between each (about 2 inches) to allow for spreading. Optionally, press extra chocolate chips on top for a decorative finish.
  9. Bake Cookies: Bake for 10–12 minutes or until the edges are golden but the centers still look slightly soft. The cookies will firm up as they cool.
  10. Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures the cookies set properly without breaking.

Notes

  • Note 1: Spoon and level the flour rather than scooping directly with the measuring cup to avoid adding excess flour, which can result in dense cookies.
  • Note 2: Do not substitute more baking powder for baking soda; the combined leavening agents give the perfect texture.
  • Note 3: Using a mix of dark and milk chocolate chips balances sweetness and richness for a more complex flavor.
  • Chilling the dough is essential for flavor development and to prevent excessive spreading during baking.
  • Use room temperature eggs to ensure better emulsification and texture.

Find it online: https://amandafood.com/ultimate-chocolate-chip-cookies-recipe/