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American · Baking

Chocolate chip cookies

Non-vegEasy

Diet: Non-veg

Make sixteen cookies with butter, brown sugar and chocolate chips. Chill the dough briefly to limit spreading.

Prep
20 min
Cook
12 min
Soak, marinate, rise or chill
30 min
Total
62 min
Servings
8
Difficulty
Easy
Cuisine
American
Course
Baking

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of chocolate chip cookies
Representative photograph of chocolate chip cookies. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Dough

Equipment

Bowl; mixer or spoon; scales; lined trays; oven; rack.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Cream · About 5 min

  1. Beat 120 g soft butter, 100 g brown sugar and 60 g caster sugar for 2–3 minutes until lighter. Beat in 1 egg and 1 tsp vanilla extract.

Mix · About 5 min

  1. Whisk 220 g plain flour, ½ tsp baking soda and ¼ tsp salt separately. Fold into butter mixture; add 150 g chocolate chips.

    Check: Stop mixing once no dry flour remains; do not eat raw dough.

Chill and portion · About 30 min

  1. Cover and chill for 30 minutes. Heat oven to 180°C / 350°F. Form sixteen equal balls; space on lined trays.

Bake · About 12 min

  1. Bake each tray for 10–12 minutes. Cool on the tray for 5 minutes, then move to a rack.

    Check: Edges are golden and centres are set but still soft.

Tips

  • Soft butter is pliable rather than melted.
  • Leave space for cookies to spread.

Substitutions

  • Use chopped chocolate instead of chips.
  • Use dark chocolate if you prefer less sweetness.

Storage

  • Wait until Chocolate chip cookies is completely cool before covering it. Plain baked Chocolate chip cookies keeps airtight for up to two days; adding perishable fillings means it needs refrigeration.
  • If Chocolate chip cookies is bread or scones, use a moderate oven for a brief warming. Serve Chocolate chip cookies at room temperature if it is cookies or muffins. Cooled portions of Chocolate chip cookies can be frozen for up to two months.

Make ahead

  • Refrigerate dough for up to one day.
  • Freeze portioned dough; bake from chilled or frozen, allowing extra time.

FAQ

Why did they spread too far?

Dough may be warm or butter melted. Chill before baking.

Why are they hard?

They may have baked too long. Remove when the edges set.

How many does it make?

The base recipe makes sixteen cookies, or two cookies per serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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