Everyday Chocolate Chip Cookies
Classic, chewy chocolate chip cookies with crisp edges, gooey centers and generous chocolate chunks—perfect for everyday baking.
Equipment
Ingredients
Ingredients
salted butter (room temperature)
196 g
all-purpose flour
300 g
baking soda
5 g
flaky sea salt
3 g
dark brown sugar (packed)
213 g
granulated sugar
100 g
egg (large)
2 piece
vanilla extract
10 ml
semi-sweet chocolate chips
300 g
Instructions
Cream butter and sugars
In a large bowl, cream together the butter, dark brown sugar and granulated sugar until light and fluffy.
Add eggs and vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda and sea salt.
Mix wet and dry ingredients
Gradually add the dry mixture to the wet mixture and mix until just combined.
Fold in chocolate chips
Gently fold the chocolate chips into the dough until evenly distributed.
Chill the dough
Cover the bowl and refrigerate the dough for at least 45 minutes (or up to 48 hours) to prevent spreading.
Preheat the oven
Preheat oven to 190 °C (375 °F) and line baking sheets with parchment paper.
Scoop and shape cookies
Scoop 2-tablespoon portions of dough and roll into balls. Place 5 cm apart on the prepared sheets.
Bake the cookies
Bake for 10–12 minutes until edges are golden brown but centers still look slightly underdone.
Cool and serve
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container. Dough can be frozen for up to 2 months; bake straight from frozen, adding 1–2 extra minutes.
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