Master homemade chocolate chip cookies with this simple recipe. You’ll love the crisp outside and chewy centre!
Finding the perfect chocolate chip cookie can be a difficult task for many bakers to master. But don’t fret, I have this easy chocolate chip cookie recipe ready to share with you just in time for the start of the festive season. Everyone has their idea of the perfect cookie, but if you’re a fan of crispy, yet soft and chewy textured cookies, then you’ve come to the right place.
You can never have enough chocolate chip cookie recipes in your life. I’ve already shared a basic CCC recipe with you and I wanted to share this new recipe I recently discovered and ended up thoroughly enjoying because of its ease and amazing taste.
As soon as these cookies leave the oven you’ll be reaching for one almost straight away! There is nothing more tempting than the aroma of a freshly baked cookie!
But hold on, before you go ahead and devour the cookies, for a pretty presentation that’s easy on the eyes as soon as the cookies have finished baking and are out of the oven I like to press a few extra chocolate chips on the tops. The reason for this is sometimes when you’re rolling the cookie dough you can’t choose how the chocolate chips are dispersed, so to guarantee every cookie has a generous helping of chocolate I decorate the top of each cookie with even more chocolate chips.
I also thought I’d share some of my tips for freezing and making the cookie dough in advance. Rolled cookie dough freezes well in a sealed sandwich/ziplock bag for up to 3 months. The perks of having cookie dough in the freezer is you can bake how ever many cookies you want ready for unexpected guests or for when a craving for cookies strikes! When you’re ready to bake the frozen cookies just take how ever many you want out, then once your oven has heated up all you’ll need to do is to bake the cookies for a couple of extra minutes more than the recipe states.
Lastly, if you have ever had any problems occur when baking cookies, below I’ve rounded up some of my top tips, which I hope you’ll find helpful.
Tips For Baking Perfect Chocolate Chip Cookies:
Always use room temperature butter. I use room temperature butter in most recipes, having the butter nice and soft will make creaming it easier. I tend to leave my butter out at room temperature for one hour before using, however, in the summer months when it gets really hot it doesn’t take that long to soften up! To test your butter is soft enough and ready to bake with, it should still be cool to the touch, but when pressed using little pressure your finger will leave an indentation. Please don’t be tempted to microwave butter to soften it!
Use two different types of chocolate. I love all kinds of chocolate, so I like to use a mix of dark and milk chocolate in my cookies. You’ll love the rich, slightly bitter flavour of the dark chocolate in contrast to the creamy, sweet milk chocolate.
I’ve found since testing out several cookie recipes that chilling the cookie dough for a length of time isn’t always necessary. I don’t personally believe it changes the flavour too much, only the texture very slightly. Chilling will produce a slighter thicker cookie, but not much more than that. I like that this recipe only requires an optional 15 minutes chilling time, which is great over the busy holiday period! I’ve baked many cookie recipes which have suggested the dough should be chilled for a minimum of 24 hours, however, there’s never been any instruction on what you do when you need to roll the dough ready for baking, as after overnight chilling it’s usually rock hard and impossible to roll.
Try shaping the cookies by hand. I used to use an ice cream scoop, however, I now prefer to individually divide and then roll the dough into balls, shaping between my palms to get a nice round shape.
You’ll be able to tell the cookies are ready as they’ll brown slightly around the edges. Cookies often appear uncooked, however under baking is the secret to a soft centre.
150g butter (salted or unsalted), softened
80g light brown sugar
80g caster sugar
1 large free-range egg, at room temperature
2 teaspoons vanilla extract
225g plain flour
Pinch of salt (add 1/4 teaspoon if using unsalted butter)
1/2 teaspoon bicarbonate of soda
200g chocolate chips (I use a mix of dark and milk chocolate chips and chunks), plus extra for decoration
- Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Cream the butter, brown sugar and caster sugar together until pale and creamy.
- Add the egg and the vanilla extract and beat until completely incorporated.
- Sift the flour, salt and bicarbonate of soda together over the top of the mixture and gently fold in until a few specks of flour remains.
- Now add the chocolate chips and fold them through until evenly distributed throughout the cookie dough.
- Cover and chill the dough for 15 minutes (this is an optional step).
- Divide the cookie dough into 24 equally sized pieces, roll into balls between your palms. Evenly spread on two to three large baking trays lined with parchment paper or silicone baking mats (leave a gap between each cookie to allow for spreading).
- Bake the cookies for 8-10 minutes until they’ve turned a light golden colour. When the cookies come out the oven they will appear under baked, however, as they cool they will firm up.
- Allow the cookies to cool on the baking trays for a few minutes. As the cookies cool you can press a few extra chocolate chips on the tops if desired, then gently transport the cookies to a wire rack to finish cooling completely. The cookies will store in an airtight container for up to one week, but they’re best eaten on the day of baking or the day after.
Recipe from Bake Play Smile
Get your apron and mixing bowl at the ready, it’s now your turn to bake these divine chocolate chip cookies!
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