An easy chocolate chip cookie recipe made with semi-sweet chocolate are soft, chewy biscuits that are delicious! Perfectly buttery and sweet. An easy recipe that can be made in 30 minutes!
How to Make The Best Chocolate Chip Cookies
Make sure all your ingredients are at room temperature. Soft butter will make the best chewy cookies.
The cookies are chewy and soft due to the molasses in brown sugar. For this recipe, I recommend that brown sugar be combined with granulated (caster) sugar.
Chilling the cookie dough for 2-3 hours - ideally for 24 hours - is important. This process will make the cookies thicker, chewier, and more flavourful!
Please note: Refrigeration is not necessary for this recipe, but will enhance their texture and flavour.
The secret to soft chocolate chip biscuits is to take the cookies out of the oven before they are done baking.
They might be soft and chewy when they first come out, but they firm up as they cool, giving them a soft chewy edge and a delicious gooey middle.
Prep Time: 15 min
Bake Time: 15 min
Total Time: 30 min
Yield: 24 -26 Cookies
380g (3 cups) flour
1 teaspoon baking soda
1/8 teaspoon salt
227g (8 oz; 2 sticks) unsalted butter, at room temperature
100g (1/2 cup) granulated (caster) sugar
247 g (1 1/4 cups) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
340g (2 cups) semisweet chocolate chips or roughly chopped chocolate
1. Preheat the oven to 180°C standard or 160°C fan (375°F ; 320°F). Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt. Set aside.
3. In a large bowl, using a mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes (no more!). Add the vanilla and eggs. Gradually beat in the flour mixture. Gently stir in the chocolate chips or roughly chopped chocolate.
4. Using an ice cream scoop, divide the dough into balls and drop onto prepared baking sheets. Or, use your hands to roll balls of dough - approximately 2 tablespoons of cookie dough.
5. Bake for 11-13 minutes, or until golden brown. When they come out they will be soft but they firm up as they cool giving a nice soft chewy edge with a delicious gooey soft middle.
6. Carefully transfer to a wire rack to cool completely.
Note: If time permits, refrigerate the dough for 2-3 hours (ideally for 24 hours). This makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft.
''If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ― J.R.R. Tolkien