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

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Course: sweet

Cuisine: Biscuits/Cookies

Prep Time: 5

Cook Time: 10

Chilling time: 15

Total Time: 30

Servings: serves

Calories: 108kcal

Cost: $5

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.

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.

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.