A stack of chocolate chip biscuits.

Classic Chocolate Chip Cookies

Perfect and simple... these classic chocolate chip cookies are just like the ones your grandma used to make (maybe even better!!). 
5 from 1 vote
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Course: sweet
Cuisine: Biscuits/Cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling time: 15 minutes
Total Time: 30 minutes
Servings: 24 serves
Calories: 154kcal

Equipment

  • Beaters, stand-mixer and Thermomix
  • Oven

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.

Notes

Recipe Tips
Creaming the butter and sugars - you can use hand-held beaters, a stand-mixer or Thermomix to cream the butter. Alternatively you can cream the butter and sugars by hand using a wooden spoon. 
Chocolate chips/bits - these can be bought from the baking section of any supermarket. I like to use milk chocolate chips/bits, however, you can replace them with dark or white chocolate, M&Ms, Smarties etc. 
Chilling the dough - chilling the 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. It's not 100% necessary but highly recommended. 
Storing the cookies - store in an airtight container at room temperature for up to 5 days or freeze the baked cookies for up to 1 month. 
Freezing cookie dough - this dough can be prepared ahead of time and frozen until needed. Roll the dough into a log shape and wrap in 2 layers of plastic wrap before freezing for up to 1 month. 
Calories - There’s 154 calories in a standard-sized cookie (made from 1 large heaped teaspoon of dough). 

Nutrition

Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 105mg | Potassium: 18mg | Fiber: 1g | Sugar: 12g | Vitamin A: 185IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 0.6mg