Very Easy Chocolate Chip Cookies
These cookies are incredibly easy to bake and always turn out delicious.
Makes: 6 large cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Equipment:
- 1 Mixing Bowl
- 1 Set of Measuring Spoons
- Kitchen Scales
- 1 5cm Ice Cream Scoop
- 1 None Stick Reusable Baking Parchment
- 1 Baking Tray
- 1 Wire Cooling Rack
Ingredients:
- 100 g butter
- 75 g caster sugar
- 25 g light brown sugar
- 1 egg
- 150 g self raising flour
- 1 table spoon of vanilla extract
- 200 g chocolate chips
Instructions:
- Cream together your butter and sugar
- Add the egg, flour and vanilla then mix until you have your cookie dough
- Mix in your chocolate chips
- I use a 5cm ice cream scoop to arrange them on a baking tray
- Bake on 180 degrees celsius for 8-10mins or until the edges have turned brown
- Leave to cool slightly before moving onto a cooling rack or the will break
Tips / Notes
This recipe is incredibly versatile, use any type of chocolate chips you like (I prefer a mix of half milk and half dark), or try experimenting with different fillings. Once you’ve mastered the basic dough, it’s easy to explore other flavour combinations. I usually make six large cookies, but you can easily make more if you prefer smaller ones. I also use reusable baking parchment on my tray, though regular baking paper works just as well.
I typically use a stand mixer, but an electric whisk works just fine. For the fat, you can use traditional butter or a plant-based alternative like Flora Plant Butter, which works just as well. Once the dough is ready, you can bake the cookies straight away or refrigerate it overnight if you’re preparing ahead. Both methods deliver the same result. Some say chilling the dough improves the texture, but for this recipe, I haven’t noticed much difference, it really comes down to whatever suits your schedule best.
I hope you enjoy the recipe—let me know if you give it a try and how it turns out!
Did you make this recipe?
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