Chocolate Chip Cookies

These classic cookies have golden edges and a softer middle. Chilling the dough briefly helps control spreading, and leaving the cookies on the tray after baking lets them finish setting.

Cuisine: American | Prep: 15 minutes | Cook: 24 minutes | Yield: 18 cookies

Additional chill: 30 minutes; initial cooling: 10 minutes. Cook time covers two batches.

Ingredients

• 115 g unsalted butter, softened
• 100 g light brown sugar
• 75 g caster or granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 190 g plain flour
• 1/2 tsp baking soda
• 1/4 tsp fine salt
• 150 g chocolate chips

Method

1. Beat butter and both sugars until creamy, about 2 minutes. Beat in egg and vanilla.
2. Whisk flour, baking soda and salt separately, then stir into the butter mixture just until combined. Fold in chocolate chips.
3. Chill dough for 30 minutes. Heat oven to 180°C / 350°F and line two baking trays with baking paper.
4. Divide into 18 portions, about 35 g each, and place at least 5 cm apart. Bake one tray at a time for 10–12 minutes until edges are golden and centers look just set.
5. Leave on the tray for 10 minutes before transferring to a wire rack. Repeat with the second tray.
6. Allow about 1 hour 20 minutes overall, including chilling, two baking batches and initial cooling.

Cook’s tip

Measure flour by weight and avoid overbaking. Store fully cooled cookies in an airtight container; freeze extra dough portions for another day.