Chocolate Chip Cookies
Soft-centred, golden chocolate chip cookies with lightly crisp edges and generous semi-sweet chocolate chips. Creamed butter and a mandatory dough chill give them their classic texture. Batch yield: 24 cookies, baked in three batches of eight. One serving: 1 cookie, or 1/24 of the batch. Allow approximately 3 hours 1 minute from starting to soften the butter until all 24 cookies are completely cool. Prep time is total non-oven elapsed time: 30 minutes for butter softening, 25 minutes of active preparation and handling, 60 minutes of mandatory chilling, and 30 minutes of cooling after the final batch. Oven time is three sequential 12-minute batches, totalling 36 minutes. Preheating overlaps the final 15 minutes of chilling, and cooling of earlier batches overlaps later baking, so neither is counted twice. Extra refrigeration while dough awaits its oven turn also overlaps baking. Times are approximate; colder butter or an oven requiring longer baking will extend them. Appliances: Oven; Electric hand mixer; Refrigerator. Equipment: Kitchen scales; Measuring spoons; Two mixing bowls; Whisk; Flexible spatula; Small tray approximately 30 × 20 cm; Three baking sheets approximately 40 × 30 cm; Baking parchment; Food-safe cover for chilling tray; Wire cooling rack. Allergens: Contains wheat (gluten), milk and egg. Soy is a possible product allergen because semi-sweet chocolate chips may contain soy lecithin; check the package for soy and other product-specific allergens. Storage: Once completely cool, store airtight at room temperature for up to 4 days or refrigerate for up to 7 days; refrigeration will make the cookies firmer. Freeze baked cookies in an airtight container, separated with parchment, for up to 3 months. Thaw covered at room temperature for 1–2 hours. Do not seal or freeze while warm.
145 min
Prep
36 min
Cook
24
Serves
185
Calories
Macros · per serving
2g protein
24g carbs
9g fat
Ingredients
For 24 servings
- 170 g Unsalted butter
- 150 g Soft light brown sugar
- 75 g Granulated sugar
- 1 egg Large egg, approximately 50 g without shell
- 10 ml Vanilla extract
- 260 g Plain all-purpose flour
- 8 g Cornstarch
- 4 g Baking soda
- 3 g Fine salt
- 240 g Semi-sweet chocolate chips
Instructions
- 1
Cut the butter into small cubes and leave at room temperature for about 30 minutes, until it yields easily when pressed but is not oily or melted. Set the whole egg beside it to lose its refrigerator chill during the same period. A cold kitchen may require longer.
- 2
Line a small tray, approximately 30 × 20 cm, with baking parchment for chilling the dough. Line three baking sheets, each approximately 40 × 30 cm, with baking parchment. In a bowl, whisk together the flour, cornstarch, baking soda and salt.
- 3
In a separate large bowl, beat the softened butter, brown sugar and granulated sugar with an electric hand mixer on medium speed for 3 minutes, scraping down the bowl halfway through. The mixture should become paler and fluffy. Beat in the egg until incorporated, then beat in the vanilla extract.
- 4
Add the flour mixture and mix on low speed just until a few flour streaks remain. Fold in the chocolate chips with a spatula until evenly distributed and no dry flour remains. Do not overmix.
- 5
Divide all the dough into 24 equal portions, approximately 40 g each. Roll lightly into balls and arrange close together on the small lined tray. Cover and refrigerate for at least 60 minutes; do not skip this chilling time.
- 6
During the final 15 minutes of chilling, preheat the oven to 180°C conventional / 350°F, or 160°C fan. Position a rack in the centre. Transfer eight chilled dough balls to one prepared baking sheet, arranging them in two rows of four with about 5 cm between the balls.
- 7
Bake the first sheet for approximately 12 minutes. The edges should be lightly golden and set, and the centres should look softly set rather than wet or glossy. They will still feel soft and will firm as they cool. Repeat with two more sheets of eight chilled dough balls, baking only one sheet at a time: three sequential batches, approximately 36 minutes of oven time for all 24 cookies.
- 8
Let each batch rest on its baking sheet for 10 minutes, then carefully transfer to a wire rack for about 20 minutes more, until completely cool. Cool the earlier batches while the later batches bake; allow the full 30 minutes of cooling after the final batch leaves the oven.
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