Cookies are a classic bake and it’s so important to have a set of staple recipes that are super reliable and dependable. And I cannot wait to add my Perfect Chocolate Chip Cookies to my list of those recipes!
I used this chocolate chip cookie for a summer school cooking class and the kids found the recipe really simple to follow and they produced some great cookies in the process! This recipe has been tested on them and is one of the easiest cookies recipes! The final cookies are soft and chewy in the centre with slightly crisp edges and scattered with delicious gooey chocolate chips, sheer perfection!
One little trick I like to do is add the chocolate chips before the flour is fully incorporated so that the chocolate chips can be evenly distributed without the cookie dough being overworked otherwise the cookies end up tough. You can use this cookie recipe as a good base and adapt it for different flavours and fillings.
Check out my other cookie recipes on the blog:
- 100g margarine or unsalted butter, softened
- 75g soft light brown sugar
- 100g caster sugar
- 1 large egg
- Half a teaspoon of vanilla extract
- 175g plain flour
- Half a teaspoon of baking powder
- 100g chocolate chips (or chunks if you prefer!) – any variety, dark, milk or white
Preheat the oven to 170°C fan. Line two large baking trays with baking parchment; if your trays are smaller, you may need three.
In a mixing bowl, cream together the margarine or butter with the brown sugar and the caster sugar until it is light and fluffy and the sugar has begun to dissolve. Add in the egg and the vanilla extract and beat until the egg is incorporated well. Do not worry if the mixture has curdled.
Add in the flour and baking powder and use a spatula to fold the dry ingredients in until they are almost fully mixed in. Add in the chocolate chips and fold through until the chocolate chips are mixed in and well distributed, ensuring you scrape to the bottom of the bowl to check for any loose flour.
Use two spoons to scoop out 12 equal-sized rounds of cookie dough on the baking trays, leaving around 5cm between each round of dough as the cookies spread.
Bake the cookies for around 12 minutes or until the cookies have spread, are golden around the edges and the cookies are cooked but still soft to the touch in the centre. Allow the cookies to cool on the tray for 10 minutes before moving to a wire rack to cool completely.
Store the cookies in an airtight container. They will keep for up to 2 days.
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