Description

These classic Chocolate Chip Cookies feature a perfect balance of chewy and crisp textures, with a rich buttery flavor complemented by a mix of dark and milk chocolate chips. Easy to make with common pantry ingredients, they are ideal for a comforting homemade treat.

Ingredients

Scale

Butter

225g / 2 US sticks unsalted butter, cut into 1cm / 1/2″ cubes

Dry Ingredients

2 cups (300g) plain flour / all-purpose flour, spooned and levelled
3 tsp cornflour/cornstarch, tightly packed and level
1/4 tsp baking powder
1/2 tsp baking soda / bi-carb, sifted if lumpy
1/2 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)

Wet Ingredients

1 tightly packed cup (200g) light brown sugar
1/2 cup (100g) caster sugar / superfine sugar
1 large egg (55g / 2 oz in shell), at room temperature
1 yolk from a large egg, at room temperature
1 tsp vanilla extract

Chocolate Chips

1 1/2 cups (250g) dark chocolate chips / semi-sweet chocolate chips, plus extra for decorating
3/4 cup (150g) milk chocolate chips

Instructions

Prepare dry ingredients: In a medium bowl, sift together the plain flour, cornflour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugars: In a large mixing bowl, beat the cubed unsalted butter with the light brown sugar and caster sugar until the mixture is creamy, smooth, and light in color.
Add eggs and vanilla: Add the whole egg and the additional egg yolk one at a time to the butter and sugar mixture, mixing well after each addition. Stir in the vanilla extract until fully combined.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently to combine. Avoid overmixing to ensure tender cookies.
Fold in chocolate chips: Carefully fold in the dark and milk chocolate chips until they are evenly distributed throughout the dough.
Chill the dough (optional): For best texture and flavor, chill the dough for at least 1 hour or up to overnight in the refrigerator.
Preheat oven and shape cookies: Preheat your oven to 180°C (350°F). Scoop cookie dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Optionally, press a few extra chocolate chips on top of each cookie for decoration.
Bake the cookies: Bake for 10–12 minutes or until the edges are golden but the centers still look slightly soft. They will firm up as they cool.
Cool and serve: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or your favorite beverage.

Notes

Note 1: Use spooned and levelled flour to avoid dense cookies caused by too much flour.
Note 2: Do not substitute baking soda with more baking powder as it will affect texture and rise.
Note 3: Using a combination of dark and milk chocolate chips provides a balanced sweetness and depth of chocolate flavor.
Chilling the dough improves flavor and prevents excessive spreading during baking.

Keywords: chocolate chip cookies, homemade cookies, classic cookies, chocolate chips, baking recipe, soft cookies, chewy cookies