Chocolate Chip Cookies
Chocolate chip cookies that are gooey, chewy, and loaded with melty chips, no chill time needed, just pure cookie joy!
Ingredients
- 175 Grams Unsalted butter
- 225 Grams Light brown soft sugar
- 100 Grams Granulated white sugar
- 1 Teaspoon Vanilla extract
- 1 medium Egg
- 1 Egg yolk
- 275 Grams Plain flour all-purpose flour
- 1/2 Teaspoon Bicarbonate of soda baking soda
- 1/2 Teaspoon Sea salt
- 325 Grams Milk chocolate chips
Instructions
- Preheat your oven to 190°C (170°C fan). Line a large baking tray with parchment paper.
- Slowly melt the butter in a pan until fully melted, then let it cool for a few minutes.175 Grams Unsalted butter
- In a large bowl, beat the cooled melted butter with the brown sugar and granulated sugar until fully combined.225 Grams Light brown soft sugar, 100 Grams Granulated white sugar
- Add the egg, egg yolk, and vanilla extract. Beat until the mixture is lighter in color, smooth, and slightly fluffy.1 Teaspoon Vanilla extract, 1 medium Egg, 1 Egg yolk
- Sift together the flour, bicarbonate of soda, and salt. Gradually add these dry ingredients to the wet mixture, beating until smooth and well combined.275 Grams Plain flour, 1/2 Teaspoon Bicarbonate of soda, 1/2 Teaspoon Sea salt
- Fold in the chocolate chips using a spatula or wooden spoon.325 Grams Milk chocolate chips
- Using a 5 cm cookie scoop or large spoon, portion the dough evenly onto the prepared trays. Aim for about 6 cookies per tray, leaving space between them.
- Bake in the preheated oven for 12–13 minutes for soft, chewy cookies or up to 15 minutes if you prefer a slightly crispier edge with a soft center.
- Let the cookies rest on the tray for 5 minutes after baking, then transfer to a wire rack to cool completely.
- Continue scooping and baking with the remaining cookie dough until it’s all used up.
Notes
Tips and Tricks
- Butter: Use unsalted butter for better control over salt in the recipe.
- Sugars: Light brown sugar adds moisture and chewiness, while white sugar helps with crisp edges.
- Eggs: Using an extra yolk makes the cookies chewier and richer.
- Baking Time: Watch your cookies closely; ovens vary! Remove cookies when edges are golden, centers may look slightly underbaked—this keeps them chewy.
- Storage: Store cooled cookies in an airtight container for up to 5 days or freeze for longer storage.
Nutrition
Calories: 350kcalCarbohydrates: 49gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 49mgSodium: 125mgPotassium: 110mgFiber: 0.5gSugar: 34gVitamin A: 325IUCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how it was!