This soft and chewy chocolate chip cookies recipe is so easy that it really makes me question what took me so long to learn how to make a cookie!
It’s something that I put off and off because I had this grand notion that they would be too tough for me to get right as a novice baker and although there was a couple of trial and errors when I first started making them, I think I have got it right now.
You might like them with some milk, with a hot beverage or as part of a s’ more. Personally, I like them warmed a little with some ice cream.
If you are just learning to bake or like me, just want to make a few simple things really well and have a couple of signature dishes to your name, then this easy recipe for milk chocolate chip cookies is the one for you!
And once you get the basics, you could always start to change and mix some of the ingredients and try making double chocolate chip cookies or change the flavouring
Follow my easy chocolate chip cookies recipe below!
- 190g self raising flour
- 170g caster sugar
- 85g soft light brown sugar
- 110g unsalted butter
- 1 tsp salt
- 1 egg
- 130g chocolate
- 2 tsp vanilla extract
- Large mixing bowl
- Spatula (or wooden spoon)
- Baking tray
- Cooling rack
- Parchment paper
- Ice cream scoop
- Heat oven to 200C/180C fan/gas mark 6
- Melt the butter in a pan or microwave.
You want the butter to melt but not be hot so make sure to do this over a low to medium heat.
Alternatively, use butter at room temperature.
- Add both caster sugar and soft brown sugar in a mixing bowl and gently mix together.
- Pour the now slightly cooled butter into the sugar mix and stir to become a wet mix.
Mix vigorously if doing so by hand and expect this to take a couple of minutes.
You are looking for a light and fluffy texture.
- Add your egg and stir until the mix becomes incorporated.
Do this gently and be careful not to overmix.
- Slowly add your flour and salt to the wet mix.
I like to sift this and think that it does add to the texture but I don’t think it’s a necessity as I know not everyone has a sieve.
I tend to add these ingredients in two parts to allow proper mixing. Again, be careful not to overmix.
Salt may seem like an unnecessary ingredient but it can add so much depth and flavour to your cookie mix. I recommend using a kosher salt.
- Add chocolate.
Use your hands to mix the chocolate through the dough.
Whether you are using chocolate buttons, chocolate chips or block chocolate chunks, I like to break these into different sized pieces for better variety of chunks throughout your cookie.
If possible, chill your dough for approximately 30 minutes.
- Scoop balls of dough and place on your baking tray.
The size of ball will naturally depend on the size of cookie that you want.
Some people choose to use an ice cream scoop for this but I tend to use my own judgement and create a ball around the size of two to three tablespoons.
Neat enough to sit in your palm.
These cookies will spread once in the oven so be careful to allow plenty of space between them on the baking tray.
Before placing in the oven, ever so slightly press down with the palm of your hand.
- Bake for 10-12 minutes.
This can be a little tricky, all ovens are different so you really need to get to know yours.
For my oven, I place my baking tray on a lower shelf and rotate the tray halfway through cooking for a more even finish. This is because the back of my oven tends to cook faster than the front.
- Once you have removed your cookies from the oven, allow them to cool for up to 30 minutes before eating.
This is where all of the wonderful buttery flavours and the texture will settle and really take their form.
Keep in an airtight container and eat within 3-4 days for best taste.