One of those things I think you need in life is a go to chocolate chip cookie recipe. You want the sort of recipe that gives you big generous size cookies with a little bit of crunch to them but also soft on the inside. You don’t want this recipe to be too complicated. You want to be able to whip up a batch of cookies quickly if someone’s coming around or if you’re just in need of a snack. I’ve been trying to work out my “go to” recipe for a while without success.
The chocolate chip cookies I made were too small, too thin, too brittle or too sweet. But finally I’ve hit on the best chocolate chip cookie recipe. This makes big American style cookies and it’s got a great balance of sweetness from the chocolate and savoury from the sea salt.
I make my cookies using my Kitchen Aid but you can easily stir the mixture by hand (I’m just lazy). The main thing to remember with this recipe is to leave lots of space between the cookies on the tray when you bake them as they do spread out. Also make sure you take the cookies out of the oven when they are just starting to colour and crack on top so you get that slightly fudgy texture inside. After one bite I’m sure will become your go to chocolate chip cookie recipe as well.
- 110g butter
- 200g brown sugar
- 1 egg
- 1 tsp vanilla extract
- 170g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 pinch of sea salt
- 225g chocolate chips
- 1. Preheat the oven to 180c and line two baking trays with baking paper.
- 2. Cream the butter and sugar until combined. You don't need to get it light and fluffy but this will be easier with an electric mixer.
- 3. Stir in the egg and vanilla until combined then add the flour, baking powder, bicarbonate of soda and a pinch of salt and mix until combined.
- 4. The dough will be quite stiff so use all your muscles to stir in the chocolate chips.
- 5. Divide the dough into 10 balls and place on the baking tray well spaced out. Top each cookie with a few flakes of sea salt.
- 6. Bake in the oven for 10-12 mins. The cookies are done when they are starting to brown with a cracked top but still soft.
- 7. Take the cookies from the oven and leave to cool on the trays you baked them on.