Ruth Wakefield's 1938 chocolate chip cookie invention happened because she ran out of baker's chocolate at her Massachusetts inn.
Classic Chocolate Chip Cookies
Indulge in the ultimate comfort treat with our classic chocolate chip cookies! These mouthwatering delights are packed with melty semi-sweet chocolate chips and a hint of vanilla, creating a perfect balance of sweetness. With a simple creaming method for that ideal chewy texture, these cookies are sure to become your new go-to for satisfying your sweet tooth!
Prep
15
min
Cook
15
min
Serves
16
people
Level
beginner
📝 Ingredients
Serves 16🥛Dairy & Eggs(3)
- 230g Cold Chopped Unsalted Butter (16.1 tbsp)
- 2 Eggs
- 1 Egg Yolk
🫙Pantry Staples(7)
- 3 tsp Baking Powder (15 ml)
- 3/4 tsp Baking Soda (3.75 ml)
- 450g Chocolate Chunks or chips (15.9 oz)
- 475g Plain Flour (3.8 cup)
- 160g Caster Sugar (0.8 cup)
- 160g Light Brown Sugar (0.8 cup)
- 1 tsp Vanilla (5 ml)
🧂Spices & Seasonings(1)
- 1 tsp Salt (5 ml)
👨🍳 Instructions
- 1
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 2
Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
- 3
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
- 4
Portion the dough into 75-80g balls.
- 5
Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 6
Preheat oven to 165-170C. Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
- 7
Remove from the oven and let cool slightly.
- 8
Serve warm with ice cream.
- 9
Store any extra dough balls in an airtight container or freezer bag and freeze for later.
💡 Pro Tips
- ✓Freeze cookie dough balls for at least 30 minutes because cold fat creates steam pockets during baking, preventing excessive spreading and maintaining thick, chewy centers.timing30 minutes minimum
- ✓Bake at 165-170°C (329-338°F) rather than higher temperatures because slower baking allows edges to set while centers remain underdone, creating the perfect chewy-crispy contrast.technique165-170°C
- ✓Portion dough into precisely 75-80g balls using a kitchen scale because uniform weight ensures even baking times and prevents some cookies from burning while others underbake.equipment75-80g portions
- ✓Stop mixing flour immediately when combined because gluten development from overmixing creates tough, cake-like cookies instead of tender, chewy ones.technique
- ✓Use cold cubed butter and whisk until just slightly creamy to maintain some butter pieces, which create pockets of richness and prevent cookies from becoming too uniform in texture.ingredient
Share this recipe
Prep
15
min
Cook
15
min
Serves
16
people
Level
beginner
Share this recipe
Ruth Wakefield's 1938 chocolate chip cookie invention happened because she ran out of baker's chocolate at her Massachusetts inn.
Classic Chocolate Chip Cookies
Indulge in the ultimate comfort treat with our classic chocolate chip cookies! These mouthwatering delights are packed with melty semi-sweet chocolate chips and a hint of vanilla, creating a perfect balance of sweetness. With a simple creaming method for that ideal chewy texture, these cookies are sure to become your new go-to for satisfying your sweet tooth!
📝 Ingredients
Serves 16🥛Dairy & Eggs(3)
- 230g Cold Chopped Unsalted Butter (16.1 tbsp)
- 2 Eggs
- 1 Egg Yolk
🫙Pantry Staples(7)
- 3 tsp Baking Powder (15 ml)
- 3/4 tsp Baking Soda (3.75 ml)
- 450g Chocolate Chunks or chips (15.9 oz)
- 475g Plain Flour (3.8 cup)
- 160g Caster Sugar (0.8 cup)
- 160g Light Brown Sugar (0.8 cup)
- 1 tsp Vanilla (5 ml)
🧂Spices & Seasonings(1)
- 1 tsp Salt (5 ml)
👨🍳 Instructions
- 1
In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
- 2
Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated.
- 3
Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix.
- 4
Portion the dough into 75-80g balls.
- 5
Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
- 6
Preheat oven to 165-170C. Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
- 7
Remove from the oven and let cool slightly.
- 8
Serve warm with ice cream.
- 9
Store any extra dough balls in an airtight container or freezer bag and freeze for later.
💡 Pro Tips
- ✓Freeze cookie dough balls for at least 30 minutes because cold fat creates steam pockets during baking, preventing excessive spreading and maintaining thick, chewy centers.timing30 minutes minimum
- ✓Bake at 165-170°C (329-338°F) rather than higher temperatures because slower baking allows edges to set while centers remain underdone, creating the perfect chewy-crispy contrast.technique165-170°C
- ✓Portion dough into precisely 75-80g balls using a kitchen scale because uniform weight ensures even baking times and prevents some cookies from burning while others underbake.equipment75-80g portions
- ✓Stop mixing flour immediately when combined because gluten development from overmixing creates tough, cake-like cookies instead of tender, chewy ones.technique
- ✓Use cold cubed butter and whisk until just slightly creamy to maintain some butter pieces, which create pockets of richness and prevent cookies from becoming too uniform in texture.ingredient