Recipe
Chocolate Chip Cookies
Crisp-edged chocolate chip cookies with a soft centre, made with brown sugar, vanilla and plenty of dark chocolate chips for a properly comforting bake to share with tea.
Ingredients
Method
15 mins prep10 mins cook25 mins total
Heat the oven to 175°C fan / 190°C conventional and line two baking trays with baking paper.
Beat the softened butter, caster sugar and light brown sugar until smooth and creamy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Whisk the plain flour, baking soda and salt in a separate bowl, then stir them into the butter mixture until just combined.
Fold through the dark chocolate chips. Chill the dough for 30 minutes if you want thicker cookies.
Scoop the dough into 24 portions, spacing them well apart on the trays.
Bake for 10 minutes, until the edges are lightly browned and the centres still look soft.
Leave the cookies on the trays for 5 minutes, then transfer them to a wire rack to cool.
Notes
Chill the portioned dough for 30 minutes if you want thicker cookies with a softer centre. Remove the tray when the edges are lightly browned, even if the middles still look a little underbaked.
About this recipe
These chocolate chip cookies are built around a soft, buttery centre and lightly crisp edges, with brown sugar bringing a gentle caramel note to the dough. Dark chocolate chips melt into the middle as the cookies bake, while a little vanilla keeps the flavour rounded rather than overly sweet.
The dough is straightforward to mix and benefits from a short chill before it goes into the oven, helping the cookies hold their shape. Bake until the edges are set but the centres still look slightly soft; they will firm as they cool. Serve warm or keep them in an airtight tin for a treat with tea.
