These are the best chocolate chip cookies you will ever make. It takes just 10 minutes to make the dough. The dough does need some chilling time, but that gives them that soft and chewy texture we all love.
In a bowl, combine the flour, baking soda, baking powder, and salt. And set aside.
In the bowl of a stand mixer, with the paddle attachment, cream butter and both sugars until combined. Alternatively, you can do this in a bowl with a whisk.Pro tip - Do not overmix the butter and sugar as it can cause the cookies to spread too much.
Add the egg and vanilla extract. Followed by the flour mixture. Pro tip - All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much.
Finally, add chocolate chips or chunks and combine well. Pro tip - Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies more delicate.
Cover with a plastic wrap and keep the dough in the fridge to chill for 3 hours or until firm. Pro tip - Chilling will prevent these cookies from spreading too much. It also gives the flour time to absorb excess moisture.
Preheat the oven to 356°F / 180°C/ Gas Mark 4.Pro tip - Make sure the oven is well preheated before you bake or the cookies will spread too much.
Use a cookie scoop or two spoons roll about 3 tbsp amount of dough into balls. Place the balls on a baking tray making sure to leave enough space for them to spread. Pro tip - these cookies do spread so they need at least about 3 inches of space on all sides per cookie.
Bake in the preheated oven for about 9 to 10 minutes. The outside will be lightly golden but the center will still be slightly soft.Pro tip - When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE!
Let cool for 5 minutes on the baking tray then transfer to a cooling rack. Pro tip - Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
Soft Butter - while most cookies use room temperature butter to prevent spreading the secret to these cookies is that we want them to spread. So make sure the butter is softer than room temperature (see video)
You can replace 2 tbsp of flour with cornstarch to make the cookies chewer
Brown sugar - brown sugar gives a soft chewy center while white sugar gives that nice crisp edges.
You can use any chocolate chips you like - semi-sweet or dark. My favorite is to chop up a chocolate bar and add different size chocolate pieces.
Underbaking - these must be underbaked so we can enjoy a soft chewy center. If you overbake they become crisp no soft and chewy
Freeze dough - I love fresh baked cookies, so I freeze the dough, instead of the baked cookies. But you can certainly bake these and freeze the baked cookies as well. I make a double batch and freeze the extras. The best way to freeze the cookie dough is to scoop the cookies on a baking tray. Freeze them for an hour or so then drop the frozen dough balls into a freezer-safe storage bag. I use these silicone freezer bags I love very much.
Freeze cookies - The best way to freeze the baked cookies is to place them between parchment papers in a freezer-safe box. I use my favorite stainless steel storage boxes.
These cookies are an addiction and the cookie dough freezes well so make extra. You can thank me later.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you