Name: Classic Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Yield: 2 servings
Cuisine: American
Ingredients: ¾ cup All-Purpose Flour, spooned and leveled; ¼ tsp Baking Soda, for spread and lift; 1 pinch Salt, for balance; 4 tbsp Unsalted Butter, softened; ¼ cup Brown Sugar, packed; 2 tbsp Sugar, for crisp edges; 1 Egg, small, lightly beaten; ½ tsp Vanilla Extract, for aroma; ⅓ cup Chocolate Chips, semi-sweet if available

37 mintotal

27 min hands-on10 min hands-off

Prep 15 min · Cook 12 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

¾ cupAll-Purpose Flourspooned and leveled
¼ tspBaking Sodafor spread and lift
1 pinchSaltfor balance
4 tbspUnsalted Buttersoftened
¼ cupBrown Sugarpacked
2 tbspSugarfor crisp edges
1Eggsmall, lightly beaten
½ tspVanilla Extractfor aroma
⅓ cupChocolate Chipssemi-sweet if available

Quantities are for 2 servings.

You'll need: Oven.

Includes 10 minutes of cooling time so the cookies finish setting after baking.

Method

Heat the oven to 180°C and line a baking tray with parchment.
Whisk the flour, baking soda, and salt in a bowl until evenly mixed.
Beat the softened butter with both sugars until creamy, then mix in the egg and vanilla.
Fold in the dry mixture just until combined, then stir through the chocolate chips.
Scoop portions onto the tray with space between them and bake until the edges are golden while the centers still look slightly soft.
Cool on the tray for 10 minutes before moving the cookies so they set without breaking.
10 min

How to tell it's done

The cookies should have golden edges, soft centers, and visible melted chocolate pockets.

Getting it right

Tip

Pull the cookies from the oven when the centers still look slightly underdone; they finish setting as they cool.

What to serve it with

Serve warm with milk, coffee, or vanilla ice cream.

Common mistakes

The cookies spread into one thin sheet.: Use butter that is soft but still cool, and chill the dough if the kitchen is warm. Butter that has gone greasy or nearly melted lets the dough collapse before the flour has set.
They are hard the next day.: Take them out while the centres still look underdone and let them finish on the tray. Cookies baked until the middle looks set in the oven are already overdone by the time they cool.

Substitutions

Chocolate Chips — Chopped dark chocolate can replace chocolate chips, but check labels for dairy and soy.
Brown Sugar — Use Sugar if brown sugar is unavailable; the cookies will be crisper and less caramel-like.

Storing and reheating

Keeps a week in an airtight tin; a slice of bread in the tin keeps them soft. Raw dough keeps three days in the fridge and freezes as scooped balls for three months — bake from frozen with two extra minutes.

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