Easy chocolate chip cookies

Whip up a batch of 20 super easy chocolate chip cookies with this delicious recipe. 

These soft, chewy cookies are studded with milk chocolate chunks and are just perfect served warm with a cup of tea or as a dessert topped with a scoop of vanilla ice cream. For a gooey, chewy finish, don’t cook them for too long – but,  if you prefer them crisp and crunch keep them baking until the maximum time outlined in our method.

Ingredients

• 225g (1 cup) caster sugar
• 300g (2 cups) plain flour (sifted)
• 200g (1 cup) of butter melted
• 1tsp vanilla extract
• 1tsp of baking powder
• A pinch of salt
• 1 egg
• 100g-200g chocolate or chocolate chips

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Method

1. Add the sugar and melted butter in a bowl and mix together – a wooden spoon is fine, no need for a whisk.
2. Sift the flour, baking powder, vanilla and salt together and add to the sugar and butter mixture. Add the chocolate chips at this stage if you’re making chocolate chip cookies.
3. Mix together using your hand. Once you get a dough texture, add the egg and knead using your hand again.
4. Spread some butter onto a baking tray. Take some of the dough, roll into ball then flatten a little. Keep them on the small side as they spread out during baking. Also, don’t keep biscuits close to each other otherwise they will get stuck together.
5. Place in the oven and bake at 160C, gas 3 for 10-20 mins. The bigger the cookies, the longer they’ll take to cook. They’re ready when the edges are a bit golden.

Watch how to make easy chocolate chip cookies

Top tips for making these easy chocolate chip cookies

Our easy chocolate chip cookies recipe uses plain flour but you could easily swap for self-raising flour, just leave out the baking powder.

How do you make soft, chewy chocolate chip cookies?

We’d recommend swapping caster sugar for brown sugar – as it contains molasses, which will add even more moisture to your cookies making them extra soft and chewy. You can also reduce the baking time – not drastically – by a few minutes and can immediately remove them from the baking tray once out of the oven to cool on a wire rack to stop them from continuing to cook for too long. Doing this will stop the cookies from overcooking which can cause them to dry out and become crisp. 

What type of chocolate is best for chocolate chip cookies?

You can use any kind of chocolate you’d prefer but bear in mind that milk and dark chocolate tend to work better, as white chocolate contains more sugar and can burn more easily. If you want to make extra chocolaty cookies we’d recommend using 200g of chocolate otherwise stick to 100g of chocolate for a classic chocolate chip cookie.

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