Classic Chocolate Chip Cookies Recipe: Soft, Chewy & Loaded with Chocolate

Cookie Dough

• 200g all-purpose flour
• ½ teaspoon baking soda
  ½ teaspoon salt
• 120g unsalted butter, softened
• 100g brown sugar
• 80 g white sugar
  
• 1 large egg
  
• 1 teaspoon vanilla extract
• 150g chocolate chips from ChocolateCompany

Step 1 – Prepare the Dry Ingredients

In a bowl, combine the flour, baking soda and salt. Mix well and set aside.

Step 2 – Cream Butter and Sugar

Beat the softened butter with the brown sugar and white sugar until light and creamy.

Step 3 – Add Wet Ingredients

Mix in the egg and vanilla extract until fully combined.

Step 4 – Make the Cookie Dough

Gradually add the dry ingredients to the wet mixture until a soft dough forms.

Fold the chocolate chips evenly through the dough.

Step 5 – Chill the Dough

Cover and refrigerate for approximately 30 minutes.

Step 6 – Bake

Preheat the oven to 180°C.

Scoop portions of dough onto a lined baking tray, leaving space between each cookie.

Bake for 10 to 12 minutes until the edges are golden and the centres remain slightly soft.

Step 7 – Cool

Allow the cookies to cool on the tray for a few minutes before transferring them to a wire rack.

Serve warm with milk, coffee or your favourite drink.

Use room-temperature butter for a smooth cookie dough.
Chill the dough before baking for thicker, chewier cookies.
Avoid overbaking, as cookies continue cooking after leaving the oven.
Use high-quality chocolate chips for the richest flavour.
Sprinkle a pinch of sea salt over the cookies before baking for a bakery style finish.

Store baked cookies in an airtight container at room temperature for up to 1 week.

The cookie dough can also be refrigerated for several days or frozen for future baking.