Classic Chocolate Chip Cookies

Classic chocolate chip cookies. Soft, chewy and totally addictive! 

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Cookies are one of my food guilty pleasures, I love going back-to-basics and I thought it was about time share my go-to cookie recipe, jam packed full of gooey chocolate chips! I cannot think of anything more delicious!

Chocolate chip cookies are the ultimate treat. I think we can all pretty much agree on that? The perfect cookie in my opinion has to be soft and with chewiness to it. I’m not a fan of big cake-y cookies, I like a slight crisp outside, but a chewy interior.

I found the recipe for these delicious cookies when I was reading my friend Lilly’s blog post. She baked these cookies from Sally’s Baking Addiction (one of my fave blogs!) – they looked so delicious, that I had to try them out for myself! These cookies are simply the BEST chocolate chip cookies I’ve ever made and eaten.

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I’m so happy to finally find a great chocolate chip cookie recipe! Most the cookies I’ve made before have either been dense, flat and greasy from too much butter and way too sweet. I once even added too much chocolate – yes, you can go overboard with the chocolate! I don’t even want to admit the amount of cookie dough and cookies I’ve munched my way through to find this brilliant recipe!

I love the addition of brown sugar in cookie dough – this brings a gorgeous caramel flavour to each bite. The other “secret” ingredient is cornflour (cornstarch), this guarantees the cookies are ultra chewy and soft – you must add it for the best CCC’s! Just a few teaspoons will make a whole lot of difference.

Preparing the cookie dough is really simple, it’s an all-in-one method with no mixer required! The hardest part is definitely resisting eating spoonful after spoonful of the uncooked dough! I’m sure we’re all guilty of doing this? 😉

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I did my research and most sources suggested resting and allowing the cookie dough to chill in the refrigerator overnight. Overnight chilling not only adds to the flavour, but it will produce a thicker and far chewier cookie. It’s really tempting to bake the cookie dough straight away, but it is definitely worth the wait. Try it and you will see!

With this recipe I sometimes use a mix of milk and dark chocolate chips – this balances the sweetness and richness but if you prefer you can swap the chocolate chips for chunks of chocolate. When I visited New York last March, I was lucky enough to visit Jacques Torres chocolate factory in Brooklyn and have tour around the factory by Jacques himself. It was great to watch all the chocolate being crafted ready for Easter and see behind-the-scenes. I even got the chance to try his famous chocolate chip cookies. They were simply to die-for-good, the memories of biting into that chocolatey cookie…

I hope enjoying making and eating these as much as we did! Enjoy!

(Makes 16-20 depending on size)

Ingredients:

280g (2 and 1/4 cups) plain flour (all-purpose flour)

1 teaspoon bicarbonate of soda (baking soda)

1 and 1/2 teaspoons cornflour

1/2 teaspoon salt

170g (3/4 cup) unsalted butter, melted (not boiling hot, cooled slightly)

135g (3/4 cup) light brown sugar

100g (1/2 cup) granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

180g (1 cup) chocolate chips – I used a mix of milk and dark chocolate

Method:

  1. In a small mixing bowl toss together the flour, baking soda, cornflour and salt until combined.
  2. In a smaller bowl melt the butter. Add the sugars to the butter along with the vanilla and mix together until combined, this will take about 2 minutes.
  3. Add the egg and egg yolk to the mixture and beat in to combine fully.
  4. Fold the flour in, and mix until the dough starts to clump together. Finish by folding through the chocolate chips. Be careful not to over mix!
  5. Place the cookie dough in a small bowl, cover with plastic wrap and leave to chill in the refrigerator for at least 2 hours. I made mine ahead of time and chilled the dough overnight – this is recommended.
  6. When you’re ready to bake the cookies, preheat your oven to 325°/160 Fan assisted. Take the dough out of the refrigerator and allow to come up to room temperature – this will take about 10 minutes.
  7. Portion the dough into balls – weigh for accuracy. Approx. 40g for each cookie. Now roll the cookie into an elongated shape – this will stop the cookie spreading out too much during baking.
  8. Line 2-3 large baking sheets. Spread the cookies out on the baking sheets. Bake for 10-13 minutes, or until the cookies are a light golden colour.
  9. Allow cookies to cool on the baking sheets for 2-3 minutes, then carefully transport to a wire rack to finish cooling completely.
  10. Best enjoyed with a glass of milk or sandwiched together with ice cream! Enjoy!

Recipe Notes:

  • If using salted butter, reduce the salt to 1/4 tsp.
  • You can use a mix of milk and dark chocolate chips, if preferred.
  • Chill cookie dough for at least 2 hours prior to baking, overnight will produce the best results.

Recipe inspiration from Sally’s Baking Addiction

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Serve with a glass of cold milk and you’re in chocolate chip cookie heaven! 

jess

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72 thoughts on “Classic Chocolate Chip Cookies

  1. I haven’t made classic cookis for ages (well, does one year count as the ages?). And honestly, I’ve been fine with that. But now, having seen these outrageously delicious pictures, I’m craving some cookies (by ‘some’ I mean a few trays). Thank you very much, Jessica! 😦

  2. I have an obsession with chocolate chip cookies, they’re just so good! Your recipe sounds amazing, and I was just telling my husband the other day that I don’t make nearly enough cookies, that totally has to change 🙂

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  4. You really can’t beat a classic chocolate chip cookie! I have a couple of ‘go-to’s’ but I’m definitely going to try this one out too! Also, I am beyond jealous that you got a tour FROM Jacques Torres!! Lucky you!

  5. These look amazing – I totally agree that sometimes classic is best. Soft, chewy and chocolately – love it! I haven’t used a chocolate chip cookie recipe with an extra egg yolk or cornflour before so will definitely give it a go ❤

  6. These CCC’s DO look spectacular! I like my cookies exactly like this – soft and chewy. Cake like or rock hard cookies need not apply! I’m totally craving a couple dozen of these for lunch… perfectly acceptable right? 🙂 Love these, Jess! Pinned! Cheers!

  7. These cookies are amazing Jess ! They looks so soft and chewy ! I think is the perfect recipe !
    I’ve been off during a month and I saw now all your recipes, they are fantastic ! Happy to be there again 🙂 x

  8. I also have a slight obsession with a classic chocolate chip cookie. Soft, chewy – perfect! This also happens to be the one dessert my husband can’t say no to – if I made these, they would be all gone by the end of the day! 😉

  9. For some reason, I have had the hardest time finding a chocolate chip cookie recipe that works for me and yields the thick, chewy cookies that I prefer. I’m still on the hunt for the perfect recipe. These look amazing and I will definitely try your recipe!

  10. Hi Jessica,

    I’m from Germany and sorry but my English is not the best🙈
    I’ve tried a lot of cookie recipes and every time they was to thin.
    And now…your cookies…I don’t know what I should say! They are amazing!!!
    They look like your picture and I’m really happy! Thank you for these awesome recipe!
    Lovely greetings

    Anna

  11. My friend would be so jealous! One of her must visit places was Jacque’s Brooklyn store when we were in NYC a few yeas ago (with hopes of seeing him), but no such luck. These cookies look perfect! They are soft and chewy, just the way I like it!

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