Chocolate chip cookies
Big, chewy cookies with crisp golden edges and soft middles, packed with chocolate chips and made from a short-chilled butter dough.
Method
- 1
Beat the butter with both sugars in a large bowl until pale and fluffy, about 3 minutes with an electric mixer.
- 2
Beat in the eggs one at a time, then the vanilla.
- 3
Whisk the flour, bicarbonate of soda and salt together in a separate bowl.
- 4
Add the dry mix to the butter mixture and stir on low speed, or by hand, until just combined.
- 5
Fold in the chocolate chips.
- 6
Cover the bowl and chill the dough so it firms up and the flavour deepens.
- 7
Heat the oven to 190°C and line two or three baking trays with baking paper.
- 8
Scoop the dough into 24 balls of about 2 heaped tablespoons each and set 8 on each tray, well apart.
- 9
Bake one tray until the edges are golden and the centre still looks slightly underdone.
- 10
Leave the cookies on the hot tray to firm up before moving them.
- 11
Lift them onto a wire rack with a spatula.
- 12
Bake the remaining trays the same way, one at a time.
Notes
- Take the cookies out while the middles still look soft. They keep cooking on the hot tray and set chewy rather than hard.
- The shaped dough balls freeze well. Bake them straight from frozen, adding 1 to 2 minutes.
Equipment
Electric hand mixer or stand mixer, 2 mixing bowls, Baking trays, Baking paper, Wire rack