Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

This is my go-to recipe for chocolate chip cookies and I think it will quickly become one of your favourites. After years of baking cookie recipes, I tweaked my recipe until finally, they’re everything you could want out of a cookie.

Nearly every chocolate cookie recipe on the internet is tagged as the best and rated in popularity by people all over the world. At the end of the day, it comes down to personal taste.


You’ll love these, there is something magical about the buttery, rich crisp dough on the outside and their soft centres. Full of chocolate and beyond delicious, these cookies are quick ‘n’ easy and perfect for all occasions.

Plus if you love eating raw cookie dough this is the recipe for you. With no egg all you need to do is leave out the baking powder. Perfect for raw cookie dough lovers!

Wonderful nostalgic memories of my childhood and always comforting at any moment. They make life better, happier…and much more satisfying.

If you love these then you’re going to love my double chocolate cookie or giant flat chocolate chunk cookies recipe. It’s choosing which one to bake next time, that’s going to be difficult. I guess another round of taste testing is required 🙂

If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag it #thegourmetlarder on Instagram. I love seeing what you come up with! 🙂


RECIPE HIGHLIGHTS

  • EASE: easy.
  • FREE FROM: check out my substitutions section for vegan, gluten and sugar-free options.
  • GREAT FOR: a treat, picnics, friends and family visiting, they also make nice homemade gifts!
  • TASTE & TEXTURE: crisp around the edges, soft and full of chocolate on the inside.
  • SERVING: great on their own or with a glass of milk.
  • QUANTITIY: 10 cookies
  • TIME: 22 minutes, (optional: 30 minutes – overnight chilling)


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    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    INGREDIENTS

    For this chocolate chip cookies recipe all you need are these ingredients:

    • Butter – gives us a crisp texture and a rich buttery flavour. Make sure it is a t room temperature when you start.
    • Caster or granulated white sugar – adds structure, sweetness and creates the soft centre.
    • Brown sugar – creates that extra crispiness in the cookies.
    • Pure vanilla extract or paste – for that extra taste.

    Vanilla recommendations: pure vanilla extract or vanilla paste or vanilla pods.

    • Plain or all-purpose flour – builds structure and crumb.
    • Baking powder – is a chemical leavening which increases the volume of the ingredients, creating a nice light texture.
    • Golden syrup or corn syrup – is an invert sugar which, creates a texture that’s flexible and chewy, as opposed to crisp.
    • Whole milk – helps to loosen the cookie dough so that it spreads in the oven.
    • Dark chocolate chips or chunks – the more the merrier.

    Chocolate recommendations: bars – Lindt Excellence dark 70% bar 100g, Montezuma’s darkside 51% bar 90g, Menier dark cooking chocolate 100g, Green and Black’s Organic dark Chocolate 100g, 1kg bags – Callebaut dark chocolate, Callebaut milk chocolate, Callebaut white chocolate.

    TIP: I highly recommend adding a good pinch of fine salt to your biscuit doughs. In a seemingly absurd or self-contradictory way, salt intensifies the mouths’ ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.




    SUBSTITUTIONS

    While I am making recommendations for alternative ingredients, I haven’t necessarily tried them. If you try making any adaptions, I would love to know how you get on and share it with the other readers.

    VEGAN OPTIONS

    • Dairy-free milk: replace the milk with non-dairy milks such as almond, oat, rice or soy milk.

    GLUTEN-FREE OPTION


    WHAT VARIATIONS CAN I MAKE?

    • Chocolates: Try swapping dark chocolate for milk or white chocolate and you don’t have to use chocolate chips, chopped chocolate works just as well.
    • Moka: Add 1/2 teaspoon espresso powder to the dough along with the salt.
    • Almond: Add 1/4 teaspoon of almond extract when adding the vanilla extract.

    Pure almond extract recommendation: Almond extract

    • Golden syrup: This is an inverted sugar that helps to create crunch. If you can’t find golden syrup you can use corn syrup or maple syrup. If you don’t want to use either, you can leave it out of this recipe and just add an additional tablespoon of milk.
    • Oats: Replace 85g of flour for rolled oats and add ½ tsp cinnamon, which makes a really tasty oat cookie.
    • Nuts: Replace the chocolate or add 100g coarsely chopped pecans, pistachios, almonds, walnuts or even pumpkin seeds.
    • Fruits: If you like dried fruits, try adding 50g raisins, apricots or cranberries to the recipe.

    If you experiment, I would love to know how you get on and share it with the other readers.


    NUTRITION

    Serving: one chocolate chip cookie

    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    STORAGE AND FREEZING

    Store the cooled cookies in an airtight container for 5-7 days at room temperature.

    Freezing the cookie dough – freeze the scoped dough on the baking tray or a plate that fits in your freezer (lined with baking paper). Once they have frozen solid, approx. 30 minutes, transfer them to a freezer-safe, airtight container. They will last up to 3 months in the freezer.

    Freezing the baked cookies – cool the biscuits completely after baking and place them in a freezer bag or airtight container. They will last up to 1 month. When you are ready to serve, allow the cookies to reach room temperature.


    © THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.


    TOOLS YOU’LL NEED

    Here is some kitchen equipment that I use and recommend for this recipe.

    I like the sturdiness of this bowl and its 4 litre capacity means I can use it for mixing just about everything in the kitchen. It is also microwave, freezer and dishwasher safe.

    These different size mixing bowls are really useful depending on the amount of food you are preparing. They also have airtight lids that fit snugly to seal and keep food fresh, so this set can be used as dry storage bowls with lids on. The plastic lid of the largest bowl has a removable centre. Where one of 3 graters can be used.

    I do own a plastic mixing bowl but I am personally not a big fan of them. These 3 bowls are on the smaller size but good for the odd cake making.

    These measuring spoons are really handy for getting the right measurements of those small ingredients. I also like the fact that they are magnetic, sticking together and narrow to fit into spice jars.

    These three different size scoops are perfect for ice cream, melons and cookies.

    The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.

    TIP: I highly recommend using metric measurements and a digital kitchen scale, rather than cup measurements. If you have ever ended up with dry, dense or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes on this blog are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
    If you are interested in understanding conversions, here you will find the best conversion chart.


    RECIPE TIPS

    Use room temperature butter – cold butter will not cream together properly with the sugars.

    The dough should be a little sticky – don’t try to add more flour to eliminate the stickiness.

    Resting and chilling the cookie dough – if you want to get the best results, placing the dough in the fridge prior to baking, allows the dry ingredients to absorb the moisture from the wet ingredients. This creates more flavour in the dough and because the fats are also chilled it prevents the cookies from spreading out too quickly during baking.

    How long should I chill the dough? Patience isn’t really my strong suit, so I totally understand if you can’t wait! If like me this is the case, I usually bake off a few cookies immediately and then place the rest to chill in the fridge. If you’re not in a hurry, try to leave the dough to rest overnight or at least try to chill your dough for 30 minutes. It’ll be worth it!

    Oven temperature – make sure your oven has reached the required temperature before placing the tray of cookies inside.

    Chocolate chip cookies

    Chocolate Chip Cookies

    Preparation:10 minutes
    Baking:12 minutes
    Chilling:30 minutes
    Total:52 minutes
    Servings: 10 cookies
    This is my go-to recipe for chocolate chip cookies. After years of baking cookie recipes, I tweaked my recipe until finally, they’re everything you could want out of a cookie.

    INGREDIENTS LIST
     

    • 100 g butter (at room temperature)
    • 120 g light brown sugar
    • 50 g caster sugar
    • 2 tbsp golden syrup (corn syrup or maple syrup)
    • 3 tbsp milk (or one whole egg 50g)
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 190 g plain flour (all-purpose) (BL55)
    • 1 tsp baking powder
    • 1 pinch fine sea salt
    • 150 g dark chocolate (minimum 50% cocoa solids) (whole bar chopped or chips)

    Preparation
     

    • Cookie dough: In a bowl, cream the butter, and both the sugars together until light and fluffy.
    • Add the golden syrup, milk, vanilla and combine together.
    • Sift the flour, salt and baking powder into the bowl and mix together to create a smooth dough.
    • Add your choice of chopped chocolate or chips to the dough and mix in gently.
    • Optional: I like to place the cookies in the fridge prior to baking for at least 30 minutes or overnight if possible. This allows the dry ingredients to absorb the moisture from the wet ingredients. Creating more flavour in the dough and because the fats are also chilled it prevents the cookies from spreading out too quickly during baking.
      If you want to avoid the chilling method, follow the shaping method and then continue from step 7.
      Prepare a plate or tray that will fit in your fridge, covered with a piece of baking paper.
      Shaping: Using a 6cm/3 tbsp ice cream scoop or a spoon, scoop out 10 balls of cookie dough onto your prepared plate. If you want to have smaller cookies I divide the balls in half to get double the quantity or use a 4cm/1 tbsp scoop.
    • Freezing the dough: At this stage, the dough can also be frozen for baking another day.
    • Preheat the oven to 200°C / 180°C fan / 400°F / Gas 6.
    • Remove the balls of cookie dough from the fridge and place them on a baking tray lined with baking/parchment paper. Leaving 5cm/2" space between to allow for spreading. I like to push down on the balls to flatten them just a little prior to baking.
    • Baking: Bake for 12-14 minutes, until browned around the edges.
    • Remove from the oven and let rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
    • Optional perfectly uniform cookies: After removing the cookies from the oven, place a cookie cutter over the top of a cookie and use a circular motion to swirl the cookie around the inside of the cutter. This will gently mould the edges into a circle.
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    KEYWORDS best ever cookies, biscuit and cookie recipes, chocolate recipes

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    Chocolate chip cookie

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    chocolate chip cookies

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