Often the simplest things in life are the best. Think fresh sheets, flat whites first thing in the morning, and biting into a perfectly baked chocolate chip cookie – crispy around the edges and chewy in the middle. These small pleasures bring me so much joy and I’m sure most of you feel the same.
Creating today’s chocolate chip cookie recipe was a labour of love. They’re a simple pleasure at its finest but require the right balance of sugar, flour and butter to be a success. I also found that my oven’s temperature played a huge roll in obtaining that all so important chewy texture and buttery, caramel flavour.
I tried and tested many variations before settling on this recipe. My husband and I both agree, this is the only chocolate chip cookie recipe you’ll ever need! Here it is.
The Only Chocolate Chip Cookie Recipe You’ll Ever Need
- 225 g of butter at room temperature
- 170 g of brown sugar
- 130 g of caster sugar
- ½ tsp of vanilla seeds or paste
- 2 eggs
- 370 g of flour
- ¾ tsp of baking soda
- ¾ tsp of fleur de sel or salt flakes
- 250 g of chocolate chips or dark chocolate chopped
- Preheat the oven to 190°C and line a baking tray with baking paper.
- Using an electric mixer, beat the butter, sugars et vanilla until pale and fluffy (roughly 5 minutes). Add the eggs and mix until combined. Sift in the flour and baking soda, then add the salt and mix until just combined. Finally, stir in the chocolate chips.
- Roll the mixture into golf ball-sized balls and place onto the baking tray ensuring to leave at least a 2-inch gap between each ball (you may need to bake them in several rounds if you have a small oven).
- Bake for 12 minutes. They will still be soft when you remove them from the oven but they will become firmer as they cool. It’s best to wait 10 minutes before trying to move them.