Chocolate chip cookies are a guilty pleasure
Whenever I want to eat something sweet alongside a tea or coffee, a biscuit is always a winner. But if I have chocolate chip cookies in the house, then by god they are the first choice! Chocolate chip cookies are by far one of my guilty pleasures. From the crumbly ones from the store to the chewy gooey ones that you find in shops such as Millie’s Cookies, cookies are just incredible. As much as I hate to admit it, I don’t make them too often. But when I do, I go ham. I make LOADS. That way, they last me a while before my next cookie baking craving. These guilty pleasure chocolate chip cookies a must-try for anyone who loves to bake!
Chocolate chips or chocolate chunks?
A bit question that comes up when making chocolate chip cookies is whether you should use chocolate chips or chocolate chunks. When it comes to the type of chocolate I use for my cookies, it depends on the mood I’m in. If I want something just super quick without too much extra work, I will always go for a semi-sweet chocolate chip. These are the classic chocolate to use for a good ol’ cookie. However, if I have some in the house, chopping up some good-quality dark chocolate into chunks is perfect. Regardless of using chips or chunks, I will always go for a semi-sweet or dark chocolate with at least 40% cacao. But if I make triple chocolate chip, white chocolate chips will be added for a little extra oomph.
Equipment I use
Making chocolate chip cookies couldn’t be easier. All you need to make them is a baking sheet, about 9 x 13 inches in size, but any tray that fits into the oven will work fine. A really handy tip for making matching sized cookies is using an ice cream scoop. Muffins, cupcakes, doesn’t matter what I’m baking, I live by using my ice cream scoop! Though with this recipe, I use 2 tablespoons worth of mixture because I like them on the smaller side. But, ice cream scoop will still work fine! Even though using a stand mixer will naturally make things quicker, using a handheld electric mixer or even a regular whisk will be fine. It is worth it to invest in a stand mixer though! They are super versatile and will help you do things while you let it do all the work for you.
Ingredients
Instructions
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Preheat the oven to 190°c and prepare your tray. Line your baking tray with baking paper.
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In one bowl, combine all the dry ingredients together. Make sure that the flour, salt, baking powder and soda are mixed well.
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In a second bowl (or your stand mixer, if you’re using one) cream together the sugar and butter until nice and fluffy. Add the eggs one at a time and vanilla. Cream until nice and fluffy.
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Add the dry ingredients into the wet ingredients and combine gently. Once flour is moistened but not fully mixed in, add the chocolate chips/chunks. Mix until everything is just mixed together. Don’t overmix!
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With a tablespoon, roll up 2 tablespoons worth of mixture into a ball, and place onto a baking tray. You can also do the same thing with 1 ice cream scoop.
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Bake in the centre of the oven for approximately 8 to 10 minutes until lightly golden. They will still be fairly soft when you remove them, but don’t panic! This results in a gooey, delicious cookie once cooled.
- Remove from the oven and allow to cool on the baking tray for about 2 minutes. Once cooled, put them on a cooling rack to cool completely.
Notes
Tips: If you want to freeze these, you can! Simply roll the dough into premade balls and freeze until you want to make yourself a batch of cookies. It is recommended to wrap them up twice to ensure everything stays intact.