The Ultimate Chocolate Chip Cookies

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The secret to making the ultimate chocolate chip cookies? Just follow the simple recipe below. It yields the most amazing results that we just can't get enough of - a sweet and chocolatey treat that will please even those who don't have a sweet tooth!

Although chocolate chip cookies are known and loved in many parts of the world, they are considered by many to be the quintessential American sweet treat. The original Toll House Chocolate Crunch Cookie was created by Ruth Wakefield in the late 1930's at her restaurant of the same name, in Whitman, Massachusetts. It proved very popular, and as they say, the rest is history.

To create the ultimate chocolate chip cookies, we use semisweet chocolate chips (46% cocoa) - dark enough to have real chocolate flavour but still sweet and completely delicious. But you could use any kind of chocolate chips or chunks in your cookies, from white to 100% dark. Why not chop up your favourite chocolate bar into bit sized pieces to bake into your cookies?

There is nothing quite so comforting has a chewy chocolate chip cookie. Which is why these really are the ultimate chocolate chip cookies - they have just the right degree of chewiness, with textured edges and soft centres.

If you're short on time, these cookies can be baked straight away after the dough has been mixed, using a spoon to drop them in dollops onto a lined baking sheet. For better texture, however, chill the dough in the fridge for at least two hours (or even overnight) before baking.

And to really make these the ultimate chocolate chip cookies with a beautiful round shape and pretty chocolate chips on top, roll the dough into balls between your hands (or use a small ice cream scoop), and stud the tops with a few chocolate chips, before baking. You can also press a few chips into the cookies when they just come out of the oven.

There is no right or wrong way to enjoy a chocolate chip cookie! Eat them on their own, with a glass of cold milk for dunking or with some vanilla ice cream sandwiched between two cookies for a homemade chipwich!

Here's what you'll need to make the ultimate chocolate chip cookies:
(Click here to jump straight to the recipe)

215g unsalted butter, room temperature
2 large eggs, room temperature
120g caster sugar
120g light muscovado (brown) sugar
1 tsp vanilla extract
285g plain flour
1 tsp bicarbonate of soda (baking soda)
3/4 tsp salt
340g semisweet chocolate chips

And here's what you'll need to do:

• Remove the eggs from the fridge, and put the butter in a large mixing bowl, and allow them to warm to room temperature. Cutting the butter into smaller chunks will help it to warm faster.
• Gather the remaining ingredients.
• If you're baking straight away, preheat the oven to 190C (375F) / 170C Fan, and line a couple of baking sheets with parchment paper, otherwise do this when you're ready to bake.
• Put the flour, bicarbonate of soda and salt in a separate bowl, and stir to combine.

• When the butter has softened, add both types of sugar to the bowl, and combine with an electric mixer until pale and creamy.
  

• Break the eggs in, one at a time, mixing after each addition.
• Add the vanilla extract, and mix to combine.

• Add the flour mixture, and fold into the wet ingredients using a metal spoon or soft spatula.
• Add the chocolate chips, and fold into the dough until evenly distributed. Cover, and if you have time, chill in the fridge for at least two hours or overnight.

• Place heaped tablespoonfuls of the cookie dough onto the lined baking sheet (or roll them into balls), leaving about 5cm (2in) between them. Either stud them with extra chocolate chips before baking, or after removing them from the oven, if liked.
• Bake in the preheated oven for approximately 8-10 minutes (longer if you're making larger cookies), until slightly golden at the edges but still soft in the centre. Remove from the oven, and if you like, press additional chocolate chips into the the cookies.

• Cool slightly on the baking sheet before transferring to a wire rack to cool completely (or enjoy sooner for a warm cookie!).

• Eat on their own, with vanilla ice cream or dunked in a glass of cold milk.

The Ultimate Chocolate Chip Cookies

By Wendy | Serves 4

Learn how to make the ultimate chocolate chip cookies - so simple yet so delicious.

Prep Time: 15 minutes plus chill time
Cook time: 8 minutes
Yield: 48 cookies
Course: Snack, Treat
Cuisine: American
Tags: Best Cookie Recipe, Easy Baking

Ingredients

215g unsalted butter, room temperature
2 large eggs, room temperature
120g caster sugar
120g light muscovado (brown) sugar
1 tsp vanilla extract
285g plain flour
1 tsp bicarbonate of soda (baking soda)
3/4 tsp salt
340g semisweet chocolate chips

Method

1. Remove the eggs from the fridge, and put the butter in a large mixing bowl, and allow them to warm to room temperature. Cutting the butter into smaller chunks will help it to warm faster.
2. Gather the remaining ingredients.
3. If you're baking straight away, preheat the oven to 190C (375F) / 170C Fan, and line a couple of baking sheets with parchment paper, otherwise do this when you're ready to bake.
4. Put the flour, bicarbonate of soda and salt in a separate bowl, and stir to combine.
5. When the butter has softened, add both types of sugar to the bowl, and combine with an electric mixer until pale and creamy.
6. Break the eggs in, one at a time, mixing after each addition.
7. Add the vanilla extract, and mix to combine.
8. Add the flour mixture, and fold into the wet ingredients using a metal spoon or soft spatula.
9. Add the chocolate chips, and fold into the dough until evenly distributed. Cover, and if you have time, chill in the fridge for at least two hours or overnight.
10. Place heaped tablespoonfuls of the cookie dough onto the lined baking sheet (or roll them into balls), leaving about 5cm (2in) between them. Either stud them with extra chocolate chips before baking, or after removing them from the oven, if liked.
11. Bake in the preheated oven for approximately 8-10 minutes (longer if you're making larger cookies), until slightly golden at the edges but still soft in the centre. Remove from the oven, and if you like, press additional chocolate chips into the the cookies.
12. Cool slightly on the baking sheet before transferring to a wire rack to cool completely (or enjoy sooner for a warm cookie!).
13. Eat on their own, with vanilla ice cream or dunked in a glass of cold milk.

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