Chocolate chip cookies should have crisp edges, a soft centre and pockets of melted chocolate. Chilling the dough helps the cookies hold their shape and deepens the buttery flavour.
Ingredients
- 115 g softened butter
- 1/2 cup brown sugar and 1/4 cup caster sugar
- 1 egg and 1 teaspoon vanilla
- 1 1/4 cups plain flour
- 1/2 teaspoon baking soda and a pinch of salt
- 1 cup chocolate chips
Method
- Cream butter and sugars until smooth. Beat in egg and vanilla.
- Fold in flour, baking soda and salt, then stir through chocolate chips.
- Chill the dough for 30 minutes. Heat oven to 180°C.
- Scoop onto a lined tray, leaving space between portions, and bake 10–12 minutes.
- Cool on the tray for 5 minutes before moving to a rack.
Tips and storage
For thicker cookies, chill longer. Store airtight for 4 days or freeze scooped dough for up to 2 months.
More homemade baking
For more baking ideas, explore our dessert collection, try Eggless Banana Bread, or browse Vegan Blueberry Muffins.
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