The Best Chocolate Chip Cookies


You would think a plain cookie with  chocolate chips folded into the mixture would be a simple matter. It’s not. They’re never challenging to make, just difficult to get right. A cookie that’s too crunchy feels dry and disappointing and a cookie that’s too chewy tastes like dough. The challenge is to find that perfect balance of a cookie that’s crisp on the outside with a fudgey chewiness to the center. After many, many recipes tried and tested, I’ve settled on the following recipe which has achieved the above goal spectacularly.


  • 150g soft unsalted butter
  • 125g soft light brown sugar
  • 100g caster sugar
  • 2 teaspoons vanilla extract
  • 1 egg, fridge cold
  • 1 egg yolk, fridge cold
  • 300g flour
  • 1/2 tsp bicarbonate of soda
  • 1 x 326g packet of milk chocolate chips

(makes approx 14)


  1. Preheat the oven to 170C.  Line a baking sheet with baking parchment.
  2. Melt the butter and let it cool a bit. Put the brown and white sugar into a bowl, pour the slightly cool, melted butter over it and mix together.
  3. Beat in the vanilla, cold egg and cold egg yolk until your mixture is light and creamy.
  4. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
  5. Scoop the cookie dough into a quarter cup measure or 60 ml round ice-cream scoop and drop on to the prepared baking sheet, spacing the cookies about 8 cm apart.
  6. Bake for 15-17 minutes in the preheated oven or until the edges are slightly toasted. Cool on baking sheets for five minutes before transferring to wire racks.

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