This is hands-down the BEST chocolate chip cookie recipe you'll ever make! Perfectly soft cookies with sweet little bursts of chocolate throughout... plus they'll be ready to eat in just 30 minutes!
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!
Why You're Going To Love This Recipe
These really are the BEST chocolate chip cookies... here's why they're going to become a favourite in your house!
- Budget-Friendly - a whole batch of 24 large cookies will set you back just a couple of dollars! All of the ingredients are pantry staples, so you probably already have them at home.
- Great For Kids - not only do these cookies make a great lunch box snack or after school treat, the kids will absolutely LOVE helping to make them too!
- Freezer-Friendly - freeze the unbaked dough or the baked cookies... perfect for getting organised ahead of time.
- 5 Star Recipe - try this recipe and see for yourself why everyone loves them!
What You Need
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.
- Sugars - I use a combination of caster sugar (superfine sugar) and brown sugar. The caster sugar gives the cookies a delicious crunch while the brown sugar makes them super soft and chewy on the inside. It's the perfect combination!
- Wet Ingredients - egg, vanilla extract and butter
- Dry Ingredients - salt, bicarbonate soda (baking soda), plain all-purpose flour
- Chocolate Chips - also known as baking bits or chocolate bits. You can use milk, white or dark chocolate chips.
Step By Step Instructions
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.
Step 1 - Cream The Mixture
Using hand-held beaters, a stand-mixer or a Thermomix, beat the softened butter, brown sugar and caster sugar until pale and creamy.
This will take a couple of minutes and it's best to scrape down the sides of the bowl occasionally as you go.
Step 2 - Beat The Egg, Vanilla & Salt
Add the egg, vanilla extract and salt and continue to beat until well combined.
Step 3 - Sift Over The Flour & Bi-Carb Soda
Sift the flour and bi-carb soda over the top and fold through until combined.
Step 4 - Add The Chocolate Chips
Fold through the chocolate chips until well mixed through.
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
This step is optional but HIGHLY recommended! Chilling the dough ensures the cookies hold their shape and don't over-spread when baked.
Chilling will give you perfectly soft baked cookies every single time.
Step 6 - Bake The Cookies
Roll into heaped teaspoon-sized balls and bake until lightly golden.
Note: Don't over-bake the cookies - you want them to stay beautifully soft inside. And remember... they will firm up on cooling.
Chilling Cookie Dough
Chilling cookie dough in the fridge before rolling into balls and baking allows time for the butter to solidify, which then helps the cookies to keep their shape when cooked as the butter 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.
If you're rushed for time, you can skip this step, however, your cookies will bake to be much flatter and firmer (but still super delicious).
Add-In Suggestions
While these chocolate chip cookies are amazing the classic way, you might like to mix things up and add a few yummy additions!
Here's a few delicious ideas:
- Different Chocolate Chips: You can use any type of chocolate chips or baking chips you like... milk, dark, white or peanut butter chips are all great options.
- M&Ms or Smarties: Omit the chocolate chips and replace with M&Ms or Smarties for a colourful variation.
- Nuts: Add any of your favourite chopped nuts to the cookie dough mixture. Think... pecans, pistachios, walnuts, almonds, peanuts and macadamia nuts!
- Sprinkles or 100s and 1000s: Kids will love the colour boost that a handful of sprinkles or 100s and 1000s give these cookies.
- Dried fruit: Chop your favourite dried fruits into small chunks and add to the cookie mixture - apricots, cranberries and sultanas are all delicious.
- Sea Salt - add a sprinkle of sea salt to the top of the cookies when you remove them from the oven and they're still warm... AMAZING!!!
Expert Tips & FAQ
Chilling the dough is optional, however highly recommended. By chilling the dough, your cookies will hold their shape when baked and stay deliciously soft on the inside.
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).
You can freeze the unbaked cookie dough for up to 3 months by rolling into a ball or log shape and then wrapping in plastic wrap (or placing into a sealable plastic bag).
Alternatively, you can freeze the baked cookies in an airtight container in the freezer for up to 3 months. Simply remove from the freezer and allow to defrost at room temperature (note: the cookies will soften once defrosted).
This recipe can easily be doubled... or even tripled!
To make a small batch of cookies, you can halve the recipe or alternatively, prepare the recipe as per the recipe card and then freeze half of the cookie dough.
Absolutely! Substitute the flour for gluten-free flour.
There's 154 calories in a standard-sized cookie (made from 1 large heaped teaspoon of dough).
Related Recipes
If you're in need of some more inspiration to fill up your cookie tin, look no further than these chocolate chip cookie recipe varieties!
- Nutella Chocolate Chip Cookies - Nutella swirled soft and chewy cookies with bursts of chocolate chips. These are simply amazing!
- Double Chocolate Chip Cookies - love chocolate? These have twice the amount and are the perfect chocoholics treat.
- White Chocolate & Cranberry Cookies - you can't beat the combination of tart dried cranberries and sweet white chocolate!
- Healthy Zucchini, Oat & Chocolate Chip Cookies - want a chocolate chip cookie but without any guilt? These are the answer!
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Classic Chocolate Chip Cookies
Ingredients
- 150 g butter softened
- 80 g (⅓ cup) caster sugar
- 80 g (½ cup) brown sugar
- 1 egg
- 2 tsp vanilla extract or essence
- ¼ tsp salt
- ½ tsp bi-carbonate soda
- 225 g (1 ½ 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 for 20 seconds, Speed 4. 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 for 10 seconds, Speed 4. 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.
T Jago
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!
Lucy
Oh that's so fantastic to hear!! Enjoy!!
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