I find it absolutely catastrophic that since my website launched 9 years ago, it has never featured a simple Chocolate Chip Cookie Recipe. I need the *shock/horror/hands on cheeks* emoticon. Aaaaaaah!!!
The only other recipe I had added which is a distant cousin of the choc chip cookie was an oatmeal choc chip cookie recipe I found on my travels to Bergville.
My boys and I make choc chip cookies all the time and I always make a mental note that “I really should add this to the website” – as you can tell, my mental notes can go on for years.
Better late than never, right? Hee.
Now, Choc Chip Cookies as simple as they may sound, can be tricky things to get right. Don’t get me wrong, they are easy to make, but difficult to master. We want a cookie that is crispy on the outside, soft on the inside, not too flat or too puffy or too hard or too cracked or too undercooked or too overcooked or too greasy or too chewy. See, we can get fussy about our choc chip cookies. But, those things aside, you are going to learn how to make some pretty perfect chocolate chip cookies right here!
The batter always tastes good and I continually have to shoo away little hands attempting to sneak in another spoonful of mixture. Okay I try and sneak a spoonful in too without them seeing.
The cardinal rule of choc chip cookie making is: Don’t overdo anything! Don’t overmix and don’t overcook.
Allow the cookies to cool for 20-30 minutes before eating. This is key!! I know it’s tempting and totally normal to want to have at least one as soon as they come out the oven, but letting them cool makes the whole chocolate chip eating experience so much better!
The best recipe for Chocolate Chip Cookies ever – crunchy on the outside and soft on the inside. This recipe makes 12 large cookies and has less sugar than many choc chip cookie recipes without compromising on taste.
- Pre-Heat oven to 180C.
- AddÂ both sugars to a bowl and pour the melted butter over. Using an electric mixer, mix for 3 minutes or so until creamy.
- Add the egg and vanilla and mix until just combined, about 30 seconds
- Fold in the flour, bicarb and salt and mix until just combined – don’t overmix
- Press in the choc chip cookies by hand
- Roll the dough into 12 balls and place on wax paper on a baking tray
- Bake for 10-12 minutes, remove from oven and allow to cool for 20 minutes