Chocolate Chip Cookies

If you’re looking for a chocolate chip cookie recipe that won’t disappoint, you have come to the right place.

This recipe is super simple to make and best of all doesn’t take too long to make either, you’ll be able to have a batch of these made up in under an hour. What’s not to like about these?!

As I mentioned above, these cookies are quick and easy but are also budget friendly. Another great thing about this recipe is that it freezes really well, you can make the dough and get your scoopfuls done and freeze them and whenever you want to pull them out the freezer you simply place them onto a baking tray and bake in your preheated oven (a great idea around the holiday season or for school bake sales, it’ll save you time when you haven’t got it!). The other way is to bake the cookies off and then freeze them if you don’t intend on eating them right away (best to place them into a freezer bag) and whenever you want them, you take them out and defrost them. That way you can have your cookies whenever you like!

Just like the minimal ingredients, then method if the same. Just a few simple steps and you’re done!

Before you get into making these, you’ll want to do a bit of prep work. Preheat your oven to  180˚c/350˚f, prepare your baking tray by either lining it with greaseproof/parchment paper or generously buttering the tray and the final bit of prep is to weight up all your ingredients (this eliminates the chances of getting the measurements wrong and save you faffing around while making the dough.

Into your mixing bowl of choice, place the butter and both sugars and beat on a low-medium speed until they have become well combined. Once combined, you can then add in your egg and vanilla and mix that again on a low-medium speed until its well combined. Next you’ll want to add in your dry ingredients but before you go dumping them into the bowl, you’ll want to sieve them. Sieve them directly into the bowl and then fold them in using a spatula until almost fully incorporated, this is where you’ll want to add your chocolate chips in and mix until you have a clear dough. (by a clear dough, I mean there are no traces of any of the ingredients, they are fully incorporated.

Now that you’ve got your dough, you’ll want to use a cookie or (small) ice-cream scoop, (these are readily available online for pretty cheap) and scoop up the mixture filling the scoop all the way. Remove the dough from the scoop and round it up using your hands, then flattening into a disc shape. If you want to get even more chocolate into these, add a few more chocolate chips on top, pressing them down lightly (here is where you could freeze them to bake off at a later date). Place onto your prepped baking tray, I used a standard size one and got 12 onto it. You can then place the tray into the oven and allow to bake for 10-12 minutes (I found that around 11-12 minutes was perfect for me).

Remove your cookies from the oven (add some more chocolate chips on top, pushing them into the cookies while they are warm, maximise the amount of chocolate) and allow to cool on the tray for 4-5 minutes, then transfer them to a cooling rack so they can cool completely. You can enjoy them slightly warm or completely cool. These will be best eaten on the day they’re made but will last for up to 3 days in a airtight container (at this stage you can freeze them.

Ingredients:

75g Butter.

75g Granulated sugar.

75g Light brown sugar.

1 Egg.

1 tsp Vanilla extract.

175g Plain flour.

1/2 tsp Baking powder.

1/8 tsp Salt.

150g Chocolate chips.

Method:

• Prepare by preheating your oven to 180˚c/350˚f, lining your tray with greaseproof or parchment paper or generously buttering the tray and weighing up your ingredients.
• Place the butter, granulated sugar and light brown sugar into your mixing bowl of choice. Beat them all together over a low-medium speed until well combined. Feel free to use a wooden spoon, electric hand mixer or stand mixer.
• Once well combined, add in your egg and vanilla extract and mix on a low-medium speed until well combined.
• Scrape down the sides and bottom of your bowl, this is to incorporate any bits that haven’t been fully incorporated from earlier on.
• Add in your plain flour, baking powder and salt. Pass them through a sieve to remove any lumps and then once all of the dry ingredients are in the bowl, fold/stir them in using a spatula just until the flour is almost fully incorporated. Add in your  chocolate chips and stir/fold these in until the dough is clear.
• Once you’ve got your dough, you can then use a cookie or (small) ice cream scoop to scoop up small amounts of the dough then round them up using your hands, then flatten them (they will spread a little but not a lot while baking, you can freeze at this stage if you like).
• Bake them off in your preheated oven for 10-12 minutes (I found 11-12 minutes was perfect for me).
• Remove the tray from the oven and allow the cookies to cool on the tray for 4-5 minutes then transfer them to a cooling rack to cool completely. This recipe makes 24 cookies.