Classic chocolate chip cookies

10 mins
Serves 15
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Directions

  1. 1In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
  2. 2In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
  3. 3In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy.
  4. 4Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
  5. 5Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
  6. 6Add the white sugar and light brown sugar, then whisk together until well combined and fluffy.
  7. 7Add the eggs, vanilla extract, and chocolate chips or chunks.
  8. 8Add the eggs, vanilla extract, and chocolate chips or chunks.
  9. 9Add the eggs, vanilla extract, and chocolate chips or chunks.
  10. 10Whisk until fully incorporated.
  11. 11Whisk until fully incorporated.
  12. 12Whisk until fully incorporated.
  13. 13Add the flour, baking powder, baking soda, and salt.
  14. 14Add the flour, baking powder, baking soda, and salt.
  15. 15Add the flour, baking powder, baking soda, and salt.
  16. 16Gently mix until just combined, do not overmix.
  17. 17Gently mix until just combined, do not overmix.
  18. 18Gently mix until just combined, do not overmix.
  19. 19Portion the dough into 75-80g balls.
  20. 20Portion the dough into 75-80g balls.
  21. 21Portion the dough into 75-80g balls.
  22. 22Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
  23. 23Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
  24. 24Place the cookie dough balls onto a tray and freeze for at least 30 minutes (or overnight for best results).
  25. 25Preheat oven to 165-170C.
  26. 26Preheat oven to 165-170C.
  27. 27Preheat oven to 165-170C.
  28. 28Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
  29. 29Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
  30. 30Bake for 10-15 minutes or until the tops are lightly golden while the centres remain soft.
  31. 31Remove from the oven and let cool slightly.
  32. 32Remove from the oven and let cool slightly.
  33. 33Remove from the oven and let cool slightly.
  34. 34Serve warm with ice cream.
  35. 35Serve warm with ice cream.
  36. 36Serve warm with ice cream.

Ingredients

  • 230 g Cold Chopped Unsalted Butter
  • 230 g Cold Chopped Unsalted Butter
  • 230 g Cold Chopped Unsalted Butter
  • 160 g Caster Sugar
  • 160 g Caster Sugar
  • 160 g Caster Sugar
  • 160 g Light Brown Sugar
  • 160 g Light Brown Sugar
  • 160 g Light Brown Sugar
  • 450 g Chocolate Chunks or chips
  • 450 g Chocolate Chunks or chips
  • 450 g Chocolate Chunks or chips
  • 475 g Plain Flour
  • 475 g Plain Flour
  • 475 g Plain Flour
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 3 tsp Baking Powder
  • 3 tsp Baking Powder
  • 3 tsp Baking Powder
  • 0.75 tsp Baking Soda
  • 0.75 tsp Baking Soda
  • 0.75 tsp Baking Soda
  • 2 Eggs
  • 2 Eggs
  • 2 Eggs
  • 1 Egg Yolk
  • 1 Egg Yolk
  • 1 Egg Yolk
  • 1 tsp Vanilla
  • 1 tsp Vanilla
  • 1 tsp Vanilla

Equipment

large mixing bowloventrayairtight containerfreezer bag

Tips

  • Do not overmix the dough when adding dry ingredients.
  • Freeze dough balls for at least 30 minutes, or overnight for best results.
  • Store extra dough balls in an airtight container or freezer bag and freeze for later.
  • Bake frozen dough balls straight from the freezer.
Classic chocolate chip cookies | Clip Recipe