The perfect chocolate chip cookie

Based on 12 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
20
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
290 g flour
1¾ tsp baking soda
1 tsp salt
225 g butter (small pieces, room temperature)
150 g white sugar
150 g brown Muscovado sugar
eggs (room temperature)
1 tsp vanilla extract
200 g semi-sweet chocolate chips (or chopped chocolate)
Metric
Imperial

Utensils

  • oven
  • stand mixer
  • 2 bowls
  • baking sheet
  • cooling rack
  • ice cream scoop
  • parchment paper
  • Step 1

    • 290 g flour
    • 1¾ tsp baking soda
    • 1 tsp salt
    • 225 g butter
    • 150 g white sugar
    • 150 g brown Muscovado sugar
    • eggs
    • 1 tsp vanilla extract
    • 200 g semi-sweet chocolate chips
    • oven
    • stand mixer
    • 2 bowls

    Pre-heat oven to 375°F/190°C. In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, beat sugar with butter until smooth. Scrape down the sides, then add the eggs and vanilla and beat well until light and fluffy. Mix in the flour on low speed until only almost combined, then add the chocolate chips. Continue to fold the batter until the flour is completely incorporated and the chocolate is distributed. Do not overmix.

  • Step 2

    • baking sheet
    • cooling rack
    • ice cream scoop
    • parchment paper

    Use an ice cream scoop to transfer the batter onto parchment-lined baking sheet. Leave about 5 cm/2 in. between each ball. Bake for approx. 8 - 12 min, or until the cookies are golden brown. Remove from oven and let cool for a few minutes before transferring them to a cooling rack to cool completely.