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Freshly baked chocolate chip cookies with crisp edges and soft centres
Freshly baked chocolate chip cookies with golden exteriors and melting chocolate chunks.

Classic chewy chocolate chip cookies

Author: Flavelo
Recipes Cakes and Desserts

The secret to the perfect cookie lies in the ratio of butter to sugar and the baking temperature. Creaming the butter with sugar traps tiny air bubbles in the fat, making the biscuit light. In the oven, the butter melts (spread), the sugar caramelises (colour and flavour), and the gluten provides structure. The result is perfect when the edges are crisp and snap, while the centre remains soft and chewy.

🕒 Prep Time 15 mins
🍳 Cook Time 12 mins
⌛ Total Time 35 mins
🍽️ Servings 12 servings
🔥 Calories 180 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric whisk or mixer
  • Baking tray with parchment paper
  • Wire cooling rack

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Cream the soft butter with the sugar (approx. 3-4 minutes with a machine) until pale and fluffy.

Tip: This is 'creaming'. This is where we incorporate air into the dough.
2 ✓

Add the egg and vanilla, and continue mixing until smooth.

Tip: The egg emulsifies the fat, creating a smooth cream.
3 ✓

In a bowl, mix the flour, salt, and baking powder, then fold into the butter mixture. Finally, stir in the chocolate.

Tip: Do not overmix with the flour! If the gluten overdevelops, the cookie will be tough, not crumbly.
4 ✓

Shape walnut-sized balls and place them on the lined baking tray, spaced well apart (they will spread!).

Tip: Place the tray in the fridge for 15 minutes before baking – this prevents them from spreading too much and makes the cookies thicker.
5 ✓

Bake in a preheated oven at 180°C for 10-12 minutes, until the edges start to brown.

Tip: The centre may still look soft, but that's good! Leave them to cool on the tray for 5 minutes; they will firm up there.

Recipe FAQ

They turned out too flat and spread too much.
The butter was too warm when you started, or the baking tray was too hot (if baking a second batch). It is worth chilling the dough before baking.
They became rock hard.
You overbaked them. Take them out when the centre still looks slightly underdone! They will firm up on the tray while cooling.

Ingredients

  • 250 g Plain flour
  • 150 g Butter (room temperature)
  • 150 g Sugar (mixed brown and white granulated is best)
  • 1 pc Egg
  • 100 g Dark chocolate (chips or chopped)
  • 1 tsp Baking powder
  • 1 tsp Vanilla extract
  • 0.5 tsp Salt