A delicious and simple chocolate chip cookie recipe that makes perfectly baked cookies every single time… there’s a very good reason that everyone loves this classic recipe!
Lets face it… when it comes to cookies, you really can’t beat a choc chip cookie recipe… they’re the perfect lunchbox treat, cookie tin filler or afternoon tea favourite! Whether it’s this classic recipe (my ALL-TIME favourite), Chocolate Chip Oat Cookies, Choc Chip, Sultana and Cornflake Cookies, Healthy Zucchini, Oat & Chocolate Chip Cookies or devilishly naughty Double Chocolate Chip Cookies… there’s a chocolate chip cookie recipe to suit everyone!
Choc Chip Cookie Ingredients
The best part about chocolate chip cookies (apart from how AMAZING they taste!) is that you’ve probably got all of the ingredients you need sitting in your pantry and fridge right now…
- butter
- caster sugar
- brown sugar
- egg
- vanilla extract
- salt
- bi-carbonate soda
- plain flour
- chocolate chips
*scroll to the recipe card at the bottom for ingredient quantities and method
How To Make Chocolate Chip Cookies In Just 5 Minutes
Yep, 5 minutes prep time is all it takes to whip these bad boys up!
Step 1 – Cream the butter and sugars
Using hand-held beaters, a stand-mixer or a Thermomix, beat the softened butter, brown sugar and caster sugar until pale and creamy.
Step 2 – Beat through the egg, vanilla extract and salt
Continue to beat until combined.
Step 3 – Sift the bi-carbonate soda and plain flour
Sift over the top and fold through until combined.
Step 4 – Add the chocolate chips
The most important step! Fold through the chocolate chips (I like to use milk chocolate chips for this recipe but you can use dark or white if you prefer).
Step 5 – Chill the dough
Check our my tips below about chilling cookie dough… it’s not totally necessary but HIGHLY recommended!
Step 6 – Bake the cookies
Roll into heaped teaspoon-sized balls and bake until lightly golden.
Chilling Cookie Dough
Chilling cookie dough in the fridge before rolling into balls and baking allows time for the fat to solidify, which then helps the cookies to keep their shape when cooked as the fat slowly melts resulting in perfectly round and plump cookies!
While it’s not essential to chill chocolate chip cookie dough, it’s highly recommended and will result in a perfectly baked cookie.
How To Store Chocolate Chip Cookies
Choc chip cookies can be stored in an airtight container at room temperature for up to 5 days (please note: they will soften over time) or frozen for up to 1 month.
More Classic Cookie Recipes
If you’re in need of some more inspiration to fill up your cookie tin, look no further than these old fashioned cookie recipes:
- Yoyos
- ANZACS
- Monte Carlos
- Shortbread
- 100 Condensed Milk Cookie Recipe
- Coconut Biscuits
- Jam Drops
- Peanut Butter Cookies
FAQ
Do you have a Thermomix choc chip cookie recipe?
I sure do! Scroll to the recipe card below and you’ll find the conventional and Thermomix methods.
Do you have a healthy chocolate chip recipe?
Absolutely! Check out my Healthy Zucchini, Oat and Chocolate Chip Cookies recipe.
How many calories are in one cookie?
There’s 154 calories in a standard-sized cookie (made from 1 large heaped teaspoon of dough).
Can I freeze the unbaked cookie dough?
Absolutely! Roll the dough into a log shape, wrap it in 2 layers of plastic wrap and freeze for up to 1 month.
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.
Classic Chocolate Chip Cookies
Ingredients
- 150 g butter softened
- 80 g (1/3 cup) caster sugar
- 80 g (1/2 cup) brown sugar
- 1 egg
- 2 tsp vanilla extract
- ¼ tsp salt
- ½ tsp bi-carbonate soda
- 225 g (1 1/2 cups) plain flour
- 220 g chocolate chips
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-carb 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.
- Place the softened butter, caster sugar and brown sugar into the Thermomix bowl (with the butterfly inserted). Mix on Speed 4 for 20 seconds. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 6 (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-carb soda and plain flour to the bowl. Mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 10 seconds.
- Fold the chocolate chips through with the spatula.
- 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.
These turned out perfectly and I am usually one to make a mockery of culinary talent with my attempts at cookies.
Thank you for all the tips and the photos of each step!
Oh that’s so fantastic to hear!! Enjoy!!