The perfect chocolate chip cookie

Based on 9 ratings

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 flour
  •  tsp baking soda
  • 1 tsp salt
  • 225 butter
  • 150 white sugar
  • 150 brown Muscovado sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 200 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.