Basic Chocolate Chip Cookies

For something as simple as chocolate chip cookies they need to be quick to make. So this recipe is spot on, taking almost no time at all and delivering a big hit of flavour that goes down so well at almost anytime.

 For a very quick and simple recipe there is nothing easier than chocolate chip cookies.  This basic version is very simple indeed, using only a few ingredients and being very quick to make.  

Of course other things can be added into the cookies to make them more elaborate, but I don’t think that is really necessary. Things like some dried fruit or some chopped nuts would work well.  The dough can be enhanced too, with some cocoa powder in place of some of the flour to make a chocolate cookie dough too.

The recipe takes no time to make and the result is a delicious cookie that is crisp on the outside and soft and chewy in the centre.  These are very easy to eat, and just one may not suffice.  That can be made larger than mine if you wish. 

You can also freeze some of the dough, as I did, to bake later, keeping the cookies nice and fresh.

Ready for something more decadent? Try Indulgent Chocolate Chip Cookies.

Basic Chocolate Chip Cookies

                                              Basic Chocolate Chip Cookies -Video 

Ingredients:

  • 150g(11 tbsp – 1 tsp) salted butter, softened
  • 80g(5 tbsp) light brown sugar
  • 80g (5 tbsp) caster or granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg(XL in USA) 
  • 225g (1 1/2cups, based on scooping packed flour into a 250ml cup)plain flour
  • ½ tsp bicarbonate of soda
  • ¼ tsp salt
  • 200g(1 cup) dark chocolate chips or chunks

Method:

  1. Preheat the oven to 190C/170C fan/gas 5. 
  2. Line two baking trays with parchment paper.
  3. Put the butter and sugars into a bowl and beat until creamy. 
  4. Beat in the vanilla extract and egg. 
  5. Mix the salt and baking powder into the flour and add into the butter mixture. 
  6. Mix until just combined.
  7. Add the chocolate chips and stir until well distributed.
  8. Using a teaspoon, place small mounds of the mixture, about 26g,  well apart on the baking trays. 
  9. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
  10. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

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