How to make Chocolate Chip Cookies

Chocolate chip cookies are a classic. Nothing beats when a fresh batch is pulled out of the oven, the smell wafting through the house, and you dip one into the perfect cup of tea.

This recipe is super easy and a great route into baking if you’re new to the scene. Within a couple of steps, you’ll have delicious cookie dough that’s ready for the oven. Once baked, these cookies will last a good few days in an air tight container. Unless, of course, you’re anything like my family and the batch will be devoured within a matter of minutes.

There’s just something about cookies and their moorish-ness which makes them so hard to resist. If I ever buy biscuits, I can easily get through the whole pack in a sitting! However, there’s something wholesome about sitting back and enjoying a cookie you’ve made from scratch. It’s so much nicer to know what’s gone into it and the pleasure in biting into something homemade.

Here’s how to make the scrummiest chocolate chip cookies.

If you like these classic chocolate chip cookies, you should try my double chocolate chip cookie recipe.

Makes 12

Prep time: 20 minutes 

Baking time: 12 minutes

Total: 35 minutes 

Dietaries: Use dairy-free butter and dark chocolate to make this recipe dairy-free. 

Ingredients

3.5 oz / 100g butter

5.3 oz / 150g soft brown sugar

1 egg

1 tsp vanilla essence 

7 oz / 200g self-raising flour

1/2 tsp baking powder

5.3oz / 150g milk chocolate chips

Chocolate Chip Cookies Method

First, preheat your oven to 175 degrees, line two large baking trays with baking parchment and set them aside. 

In a large bowl, cream the butter and sugar together using an electric whisk until the mixture is light, pale and beautifully smooth. Mix them for longer than you think as this is the foundation for your batter and essential to a good bake! 

Next, add the egg and vanilla essence to the bowl and mix fully. 

Sieve the flour and baking powder over the bowl and mix into the batter until it’s almost come together. Then add the chocolate chips. You can use chips or cut up a bar of chocolate for chunkier pieces. Fold the chocolate into the mixture but only until it’s just mixed in – you don’t want to over mix it! 

Use a dessert spoon to spoon the mixture out onto your pre-prepared baking trays, dividing it into 12 equal balls of cookie dough. Allow plenty of space between each scoop to allow for the cookies to spread out when baking. 

Place the tray into your preheated oven for 12 minutes. The cookies should have spread slightly and risen nicely. Remove from the oven and place on a flat surface. Using a chef ring, place it over each cookie and, keeping contact with the baking tray, spin the ring in circles around each cookie. With the cookies still warm, this is the time to shape them. The chef ring helps mould the cookies into perfect circles. Leaving them still on the baking tray, set them aside to cool fully.

Finally, enjoy your classic chocolate chip cookies, perhaps with a cup of tea or glass of milk. However, I think they’re best served warm with a scoop of ice cream. Beware, they’re moorish!

To view how I made these chocolate cookies, follow me on Insta @theardentbakery & for more recipes head to my baking section.

Els x