The Ultimate Chocolate Chip Cookie Recipe

the-ultimate-chocolate-chip-cookie-recipethe-ultimate-chocolate-chip-cookie-recipethe-ultimate-chocolate-chip-cookie-recipe

There’s something so delicious and simple about cookies. They’re so ridiculously simple to make, very much a throw it all in a bowl kinda recipe, so there’s absolutely no reason why someone can’t bake these! These particular ones are thick, soft, stupidly moreish and delicious every time. So, as I made a batch the other and asked everyone on Twitter if they’d like the recipe, it was a resounding yes so here it is: my ultimate chocolate chip cookie recipe.

Ingredients (makes around 25 medium cookies)
250g plain flour
2 tsp cornstarch (cornflour)
1 tsp baking soda (bicarbonate of soda)
1/2 tsp salt
170g unsalted butter, room temperate
150g light brown sugar
50g granulated sugar
1 large egg, room temperature
2 tsp vanilla extract
180g chocolate chips

the-ultimate-chocolate-chip-cookie-recipethe-ultimate-chocolate-chip-cookie-recipe

How To Do It:
Step One | For the cookies: in a large bowl (with a handheld mixer or freestanding), beat the butter for one minute until smooth and creamy. Add both of the sugars and mix until light in colour and fluffy. Mix in the egg and vanilla. In a separate bowl, mix the flour, cornstarch, baking soda and salt. Slowly mix the dry ingredients into the wet ingredients until combined. The dough will be quite thick. Add the chocolate chips, mixing for about 5 seconds until evenly disbursed. Cover with foil or cling film and chill for an hour (or two for thicker cookies, I always go for two) and up to two days.

Step Two | Remove the dough from the fridge and allow it to sit at room temp for around 10 minutes. Preheat your oven at 350F / 180C. Line two baking trays with parchment. Once at room temp, roll the dough into tablespoon sized balls, spacing them evenly apart. Bake for 8-10 minutes or until just golden brown (literally just). Underbake them rather than overbake them – that’s the key to soft cookies! Once baked, allow to cool for 5 minutes as they’ll be very soft (no really, they literally just drop apart if you try to move them). Transfer to a cooling rack and allow to completely cool – then enjoy! You can keep them for about four days in an airtight container.

the-ultimate-chocolate-chip-cookie-recipethe-ultimate-chocolate-chip-cookie-recipe

So there you have it, my ultimate cookie recipe that works without fail every time. Make sure you follow the cooking instructions and bake until just lightly brown, that way you’ll have the perfect soft cookie that tastes amaaazing. Trust me! Let me know if you bake these or if you want to see more bakes?

Helen x
ps. Check out this lovely blog: Carly Wynn!

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