- Prep10 min
- Chill3 hrs
- Bake16–18 min
- Makes8
The choc chip cookie that started it all
Every baker has a classic choc chip cookie in their repertoire, and this is mine. It's the cookie people queued for outside our first 41 square metre kitchen in Fortitude Valley, and it's still the recipe we get asked for more than any other.
When I was younger I favoured the sweetness of milk chocolate chips, but with age (and I can't believe I'm saying this) I've grown more fond of dark. This recipe uses both to find the perfect balance. Use all milk chocolate for a sweeter cookie, or all dark for a richer bittersweetness.
Had flat cookies before? Here's why that happens.
The recipe
Makes 8 large cookies, each 150g.
Ingredients
Method
-
1
In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed. Add the sugars and beat for a further 3 to 5 minutes. Scrape down the sides of the bowl so all the butter is fully incorporated.
2 min + 3–5 min -
2
Add the egg and beat on low speed until just incorporated.
-
3
Add the self-raising flour, plain flour, salt and baking powder and beat on low speed until just incorporated.
-
4
On low speed, add the chocolate chips to combine.
-
5
Weigh each cookie dough ball to 150g. Chill in the fridge before baking.
At least 3 hrs -
6
When ready to bake, preheat the oven to 180°C (350°F) and line a baking tray with baking paper. Place the dough balls on the tray at least 2cm apart and bake until golden on top.
16–18 min -
7
Allow to cool before enjoying. Try not to be impatient: the cookies need this time to keep cooking at room temperature.
10–15 min
Storage: baked cookies keep for 5 to 7 days in an airtight container at room temperature. You can also freeze the raw dough balls for up to 3 months and bake from frozen, adding a few more minutes.
Want ours instead?
Classic Choc Chip is baked fresh in our stores every day. Get a box of six, or find 100 more recipes in Bake with Brooki.
