Description
This classic chocolate chip cookie recipe is beloved in the UK for its perfect balance of crispy edges and chewy centers. Made with high-quality ingredients, these cookies are rich, indulgent, and full of flavor. This recipe is simple enough for beginners yet satisfying for experienced bakers.
Ingredients
Ingredients
- All-purpose flour – 2 1/4 cups (can substitute a portion with pastry flour for extra tenderness)
- Baking soda – 1 tsp
- Salt – 1/2 tsp
- Unsalted butter – 1 cup, softened (for a nutty flavor, brown the butter)
- Granulated sugar – 1/2 cup
- Brown sugar – 1 cup, packed (for a deeper flavor, use dark brown sugar)
- Large eggs – 2, room temperature
- Pure vanilla extract – 1 tsp
- Semisweet chocolate chips – 1 1/2 cups (can mix with milk or dark chocolate chunks for variety)
Optional Add-ins and Variations
- Chopped nuts (e.g., pecans, walnuts) – 1/2 cup
- Unsweetened cocoa powder – 2 tbsp (for double chocolate cookies)
- Dried cranberries or cherries – 1/4 cup
- Cinnamon – 1/2 tsp for a hint of warmth
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- Whisk and spatula
- Baking sheets lined with parchment paper
- Cookie scoop or spoon
- Oven thermometer (optional)
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. - Prepare Wet Ingredients
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. - Prepare Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough. - Add Chocolate Chips
Gently fold in the chocolate chips or chunks, ensuring an even distribution throughout the dough. - Form Cookies
Using a cookie scoop or spoon, portion dough into 1.5-inch balls and place them about 2 inches apart on the prepared baking sheets. - Bake
Bake for 10-12 minutes or until the edges are golden brown, and the centers look soft but set. Avoid overbaking for a chewy texture. - Cool and Serve
Allow cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Tips for Success
- Chill the Dough: For thicker, chewier cookies, chill the dough for 30 minutes before baking.
- Avoid Overmixing: Mix just until ingredients are combined to prevent a tough texture.
- Store Correctly: Keep cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months.
Storage and Shelf Life
- Room Temperature: Store baked cookies in an airtight container with a slice of bread to maintain moisture for up to 5 days.
- Freezing: Freeze cookie dough balls or baked cookies in an airtight container for up to 3 months. Thaw before baking or warming.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: Per Cookie
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg