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    Home » Recipes » Cookies

    Chocolate Chip Cookies

    Modified: May 7, 2025 · Published: Apr 5, 2021 by Lucy · This post may contain affiliate links · 25 Comments

    Jump to Recipe
    A plate of choc chip cookies.

    Is there anything better than a warm batch of chocolate chip cookies? This easy, chewy, chocolate-packed recipe is perfect for lunchboxes, after-school treats, or baking with the kids—and you can make it in the Thermomix or the traditional way!

    Love classic cookie recipes? Don’t miss my Classic ANZAC Biscuits or Jam Drops for more old-fashioned faves.

    A stack of chocolate chip biscuits, with chocolate chips scattered around them on a white cake stand.

    The best chocolate chip cookies ever! The 1st time I cooked them for 10 minutes. They were delicious. The 2nd time, I didn’t cook as long, and they were better than Subway cookies!! Thanks for a new family favourite recipe xx

    - Charmaine

    These chocolate chip cookies are soft in the middle, lightly crisp on the edges, and packed with chocolate—just like Nana made, but even easier. The combo of brown sugar and caster sugar gives the perfect chewy-crunchy balance.

    No time? You can skip the chill. And with both Thermomix and conventional methods, they're as fuss-free as it gets.

    Love choc chip baking? Try my Double Chocolate Chip Cookies, Nutella Chocolate Chip Cookies, or M&M Peanut Butter Cookies.

    Why You're Going To Love This Recipe

    ✔️ No electric mixer needed (unless you want to use one!)
    ✔️ Thermomix + conventional methods included
    ✔️ Ready in just 30 minutes
    ✔️ Perfect texture—soft, chewy, and chocolatey
    ✔️ A freezer-friendly dough you can batch and bake later
    ✔️ An easy recipe to make with the kids

    Jump to:
    • Why You're Going To Love This Recipe
    • Cookie Ingredients
    • Variations
    • How To Make Chocolate Chip Cookies
    • Top Tip
    • Recipe Tips
    • Chocolate Chip Cookies FAQs
    • More Classic Cookie Recipes
    • Chocolate Chip Cookies

    Cookie Ingredients

    Forget about making an extra trip to the supermarket... you probably already have all of the ingredients sitting in your pantry or fridge!

    Note: please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    The ingredients for Chocolate Chip Cookies in small bowls.

    Brown Sugar – This is the secret to a soft, chewy cookie texture.

    Bi-Carbonate Soda – Helps the cookies rise just the right amount—don’t skip it!

    Chocolate Chips – Use dark, milk, or a mix of both. I go heavy-handed here for max choc impact.

    Variations

    • Gluten-Free Option – Use a good-quality gluten-free plain flour blend in place of regular flour.
    • Chunky Choc Lovers – Swap chocolate chips for chopped chocolate blocks for gooey pockets.
    • Nutty Twist – Add ½ cup chopped walnuts or pecans to the dough.
    • Double Chocolate – Stir in 2 tablespoons of cocoa powder and use white choc chips instead.

    How To Make Chocolate Chip Cookies

    Have you got a spare 5 minutes? That's all it takes to prepare these delicious chocolate chip cookies (...they really are the BEST!)

    Note: please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

    A bowl of creamed sugar and butter.
    1. Step 1: Cream butter and both sugars until pale and fluffy.
    Egg being added to creamed butter and sugar.
    1. Step 2: Beat in the egg and vanilla, then stir in the salt.
    Cookie dough in a bowl.
    1. Step 3: Sift the flour and bicarbonate of soda over the mixture. Fold together until just combined.
    Choc chips being stirred into cookie dough in a bowl.
    1. Step 4: Stir through the choc chips.

      Optional: Chill dough for 15 minutes.
    Round chocolate chip cookies on a lined baking tray.
    1. Step 5: Roll into heaped teaspoon-sized balls and place on trays, spaced apart.

      Bake for 8–10 minutes until lightly golden.

    Top Tip

    Chilling the dough for just 15–20 minutes helps the cookies hold their shape and gives you thicker, chewier centres with less spreading—totally worth the wait if you’ve got the time!

    A half-eaten choc chip cookie on top of more cookies.

    Recipe Tips

    ✅ Don’t skip the brown sugar – it’s key for that soft, chewy texture.
    ✅ Chill the dough if you want thicker cookies that don’t spread as much.
    ✅ Don’t overbake – they should be just golden on the edges.
    ✅ Space the cookies out on the tray—they spread!
    ✅ Use baking paper or silicone mats to prevent sticking.
    ✅ Want them extra gooey? Eat them slightly warm 🤤
    ✅ Store in an airtight container for up to 5 days.
    ✅ Freeze the cookie dough balls in a ziplock bag for up to 3 months. Bake from frozen—just add 1–2 extra mins to the baking time.

    Chocolate Chip Cookies FAQs

    Can I freeze the cookie dough?

    Yes! Roll into balls, freeze on a tray, then pop into a ziplock bag. Bake straight from frozen.

    Why do my cookies go flat?

    You might be over-creaming the butter or your dough is too warm—try chilling it for 15 mins before baking.

    Can I make these without brown sugar?

    Yes, but the texture will change slightly. All caster sugar makes them crispier and less chewy.

    Can I use margarine instead of butter?

    Butter gives the best flavour and texture, but you can substitute margarine if needed.

    More Classic Cookie Recipes

    If you need some more inspiration to fill up your cookie tin, look no further than these chocolate chip cookie recipe varieties!

    • Our old fashioned jam drops are the most delicious melt-in-your mouth thumbprint cookies filled with sweet jam! Made from just 6 ingredients with less than 10 minutes preparation time! #jam #drops #cookies #biscuits #thumbprint #thermomix #conventional #lunchbox #snacks
      Jam Drops
    • ANZAC oat biscuits cooling on a wire rack.
      ANZAC Biscuits
    • Introducing the famous 100 Cookie Recipe made with just 4 ingredients... butter, caster sugar, condensed milk and self-raising flour. This freezer-friendly cookie dough can be flavoured with any add-ins you like!
      The Famous 100 Cookie Recipe | Easy Condensed Milk Cookies
    • Our 3 ingredient shortbread recipe is the easiest shortbread you'll ever make... all you need is butter, plain flour and icing sugar!
      The Famous Super Easy 3 Ingredient Shortbread Cookies Recipe

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A stack of chocolate chip biscuits.

    Chocolate Chip Cookies

    Perfectly simple... these classic chocolate chip cookies are just like the ones your grandma used to make (maybe even better!!). 
    5 from 32 votes
    Print Pin Rate
    Course: sweet
    Cuisine: Biscuits/Cookies
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Chilling time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 24 serves
    Calories: 108kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 150 g butter softened
    • 80 g (⅓ cup) caster sugar
    • 80 g (½ cup) brown sugar
    • 1 egg
    • 2 teaspoon vanilla extract or essence
    • ¼ teaspoon salt
    • ½ teaspoon bi-carbonate soda
    • 225 g (1 ½ cups) plain flour
    • 220 g chocolate chips
    Prevent your screen from going dark

    Instructions

    Conventional Method

    • Preheat oven to 170 degrees celsius (fan-forced). Line two large baking trays with greaseproof paper and set aside.
    • In a large bowl, beat the softened butter, caster sugar and brown sugar until pale and creamy.
    • Add the egg and vanilla extract and continue to beat until well combined. Add the salt.
    • Sift the bi-carbonate of soda and plain flour over the top of the mixture and fold through.
    • Add the chocolate chips and stir through.
    • Place the dough into the fridge for 15 minutes (optional).
    • Roll into heaped teaspoon sized balls and place onto the prepared trays (leave a gap between each cookie to allow for spreading).
    • Cook for 8-10 minutes or until just lightly golden.
    • Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.

    Thermomix Method

    • Preheat oven to 170 degrees celsius (fan-forced). Line two large baking trays with greaseproof paper and set aside.
    • Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and brown sugar and mix for 20 seconds, Speed 4.
      Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
    • Reduce to Speed 2 and with the Butterfly still turning, add the egg and vanilla extract through the MC hole. Increase to Speed 4 for 20 seconds.
      Remove the Butterfly.
    • Add the salt, bi-carbonate of soda and plain flour to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
    • Add the chocolate chips and mix for 10 seconds, Reverse, Speed 1 (using the spatula to help mix).
    • Chill the dough in the fridge for 20 minutes. Roll into heaped teaspoon sized balls and place onto the prepared trays (leave a 5cm gap between each cookie to allow for spreading).
    • Cook for 8-10 minutes or until just lightly golden. Do not overcook.
      Allow to cool for 10 minutes on the baking trays before transferring to a wire rack to cool completely.

    Notes

    Recipe Notes & Tips
    • Don’t skip the brown sugar – it’s key for that soft, chewy texture.
    • Chill the dough if you want thicker cookies that don’t spread as much.
    • Don’t overbake – they should be just golden on the edges.
    • Space the cookies out on the tray—they spread!
    • Use baking paper or silicone mats to prevent sticking.
    • Want them extra gooey? Eat them slightly warm
    • Store in an airtight container for up to 5 days.
    • Freeze the cookie dough balls in a ziplock bag for up to 3 months. Bake from frozen—just add 1–2 extra mins to the baking time.

    Nutrition

    Calories: 108kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 166IU | Calcium: 7mg | Iron: 0.5mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Zoey says

      November 25, 2023 at 7:22 pm

      5 stars
      I made these with my mother and they were AMAZING and my brothers ate it in one day (I only got 3)

      Reply
      • Lucy says

        November 27, 2023 at 7:27 am

        Hehehe! You'll need to make another batch!

        Reply
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    5 from 32 votes (25 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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