My boyfriend recently requested chocolate chip cookies when I told him I was planning on baking. I am very partial to a cookie myself so was more than happy to oblige. They went down extremely well with my family so I am sharing the recipe with you:
- 125g Organic Unsalted Butter
- 115g Light Brown Soft Sugar
- 110g Caster Sugar
- 1 Medium Free Range Egg
- 1tsp Vanilla Extract
- 205g Plain Flour
- 15g Baking Powder
- 1/2tsp Salt
- 150g Milk Chocolate Chips
Preheat the oven to 200°C (fan 180°C/gas mark 4).
Line 2 baking trays with baking parchment.
Cream together the butter and sugars, in a large bowl, until pale and fluffy.
Add the egg and vanilla extract; mix well.
Sift in the flour, baking powder and salt before mixing thoroughly to form a soft dough.
Stir in the chocolate chips.
Break off ping pong ball sized pieces of the dough and roll into spheres before placing on the baking trays. Make sure to leave space between the cookies to allow for spreading during baking.
Place in the oven and bake for 10 minutes for soft cookies or 13 minutes if you prefer a crunch.
Remove from the oven and leave to cool on the trays for 10 minutes.
Transfer the cookies onto a cooling rack to cool completely or enjoy immediately whilst they are still warm!!
In my opinion nothing elevates a biscuit break more than enjoying freshly baked rather than store bought treats. At around 30p per cookie I don’t think these can be beaten on taste or value. The cookies should be stored in an airtight container and are best enjoyed within 4 days.
Are you planning on trying this recipe?
All ingredients needed are available via my Ocado affiliate link:
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