Yield: Approximately 20–24 cookies
Prep Time: 15 minutes
Chill Time (optional but recommended): 30 minutes
Bake Time: 10–12 minutes
Total Time: About 1 hour
Ingredients
- 100 grams unsalted butter, softened to room temperature
- 175 grams granulated sugar
- 1 large egg
- A pinch of salt
- A few drops of vanilla essence (about 1 teaspoon)
- 200 grams all-purpose flour
- 100–150 grams chocolate chips or chopped chocolate (milk or dark, based on preference)
Instructions
Step 1: Prepare the Cookie Dough
- Cream the Butter and Sugar
In a large mixing bowl, add the softened butter and sugar. Using a hand mixer or a wooden spoon, cream them together for about 2 to 3 minutes until the mixture is light and fluffy. This step incorporates air into the dough and helps the cookies become tender. - Add the Egg and Vanilla
Crack the egg into the mixture and add a few drops of vanilla essence. Beat until well combined and the mixture looks smooth and slightly pale. - Add the Dry Ingredients
Sprinkle in a pinch of salt, then add the flour gradually. Stir gently with a spatula or wooden spoon to avoid overmixing. Continue mixing just until no streaks of flour remain. - Fold in the Chocolate Chips
Add the chocolate chips or chopped chocolate pieces to the dough. Fold them in evenly to distribute them throughout the mixture. The dough should be slightly sticky but firm enough to handle.
Step 2: Chill the Dough (Optional but Recommended)
Place the dough in the refrigerator and let it chill for about 30 minutes. This helps the butter firm up, which reduces spreading and results in thicker cookies with a better texture. You can skip this step if you’re short on time, but chilling is highly recommended for best results.
Step 3: Shape and Bake the Cookies
- Preheat the Oven
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a non-stick silicone mat. - Shape the Dough
Use a tablespoon or small ice cream scoop to portion out the dough. Roll each portion into a ball with your hands and place them on the prepared baking tray. Leave about 2 inches of space between each cookie to allow for spreading. - Bake the Cookies
Place the tray in the centre of the preheated oven and bake for 10 to 12 minutes, or until the edges are lightly golden and the centres are still slightly soft. Do not overbake, as the cookies will continue to firm up while cooling.
Step 4: Cool and Serve
- Cooling
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This step ensures the bottoms don’t become soggy and allows them to set perfectly. - Serve
Once cooled, enjoy your chocolate chip cookies with a glass of cold milk, a cup of tea, or on their own as a sweet treat.
Storage Tips
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Baked Cookies: Let the cookies cool completely, then freeze in a zip-top bag or container for up to 2 months.
- Freezing Unbaked Dough: You can freeze the raw cookie dough balls and bake them straight from the freezer. Just add 1 to 2 minutes to the baking time.
Extra Tips
- For a chewier cookie, reduce the baking time slightly and ensure the centre is still soft when removing them from the oven.
- For crispier cookies, bake a minute or two longer until golden all around.
- You can add chopped nuts, white chocolate chips, or dried fruits like cranberries or raisins for variation.