Chocolate chips cookies

Based on 1 ratings

PazG

Community Member

Difficulty

Easy 👌
120
min.
Preparation
15
min.
Baking
60
min.
Resting

Ingredients

Pieces:-15+
115 g butter (room temperature)
100 g light brown sugar
100 g sugar
egg (room temperature)
1 tbsp vanilla extract
185 g flour
7½ g cornflour
2½ g baking soda
2½ g salt
262 g chocolate chips
Metric
Imperial
  • Step 1/4

    • 115 g butter (room temperature)
    • 100 g light brown sugar
    • 100 g sugar
    • egg (room temperature)
    • 1 tbsp vanilla extract

    Cream the butter and sugars together well. Beat in the egg and the vanilla.

  • Step 2/4

    • 185 g flour
    • 7½ g cornflour
    • 2½ g baking soda
    • 2½ g salt
    • 262 g chocolate chips

    In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips.

  • Step 3/4

    Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.

  • Step 4/4

    Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.