THE Chocolate Chip Cookies
C is for Cookie, Chocolate, and Comfort. Sometimes, nothing is more satisfying than a cookie (or two, or three, or more). Cookies are straightforward to make, but I wanted a recipe for those Instagram-perfect cookies with ridged edges and a flat, even shape. The ingredients and their ratios affect the texture and spread of the cookies. Caster sugar makes them harder, light brown sugar makes them softer, and more flour prevents excessive spreading. My recipe aims to create cookies for everyone—perfectly shaped, with a texture that’s gooey or chewy depending on baking time. You can use any chocolate you like, though I recommend a mix of milk and dark. If bars are on offer, chop them into small pieces with a bread knife. Be warned: these cookies require patience. The dough needs chilling, but you can prepare it in advance or even freeze it. Trust me, the wait is worth it.
Makes 20
Hands-on Time 15 minutes plus chilling (overnight)
Baking Time 13-15 minutes
Ingredients
250g unsalted butter (softened)
225g light brown sugar
150g caster sugar
2 tsp vanilla extract
2 large eggs
400g plain flour
1 tsp bicarbonate of soda
1 tsp fine salt
400g chocolate chips (recommend a 50/50 mix of dark and milk)
Equipment
Freestanding mixer with paddle attachment
Spatula
Baking sheet (ideally aluminium)
Baking parchment
Clingfilm
Wire rack
Method
1. Make the Dough
In a freestanding mixer, beat butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add vanilla extract and eggs, mixing briefly to combine.
Add flour, bicarbonate of soda, and salt. Mix until just combined, scraping down the sides with a spatula.
Add the chocolate chips and mix for 10 seconds until evenly distributed. Avoid over-mixing.
2. Shape and Chill the Dough
Chill the dough in the fridge for at least 1 hour (or freeze to speed up the process).
Line a baking sheet with parchment. Scoop portions of dough (approx 75g) and roll into balls. Place them on the baking sheet.
Cover the dough balls with clingfilm and chill overnight (or freeze for later use).
3. Bake the Cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.
Bake on the middle shelf for:
13 minutes for VERY SOFT cookies (golden edges, doughy centre).
14 minutes for SOFT cookies (more golden, slightly cracked centre).
15 minutes for SLIGHTLY SOFT WITH A LITTLE CRUNCH (golden all over).
Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
Tip
For the best texture, let the cookies cool completely before eating. They will firm up as they cool.
Enjoy!
