I love chocolate chip cookies!
The mix of granulated and brown sugar, together with the short cooking time, results in a chewy cookie. If you prefer more crunchy cookies, you can just extend the cooking time for a couple more minutes.
These cookies can be made in advance and rolled into logs. Just film it and refrigerate until ready to use.
- 225 g flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 225 g butter
- 150 g granulated sugar
- 150 g brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 350g milk chocolate chips (or milk chocolate bars cut into chunks)
- Preheat oven to 180°C. Combine flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture, but stop as soon as the flour is mixed in. Stir in chocolate chunks by hand.
- The mixture is now ready. You can either bake the cookies or you can roll the dough into logs about 2-3 cm thick, wrap in cling film and chill in the fridge until you are ready to bake the cookies. The dough can be kept refrigerated in this way for up to 3 days or up to 1 month in the freezer.
- To bake the cookies, drop 1 rounded tablespoon onto ungreased baking sheets and bake for 8 minutes until golden brown. If you prefer your cookies to be more crunchy, you can extend the baking time to 11 minutes.
- Cool on baking sheets for 2 minutes (the cookies will collapse if you try to remove them too early); remove to wire racks to cool completely.
You can make these cookies ahead as mentioned above.
Packed airtight, the cookies will keep for about 5 days at room temperature, or in the freezer for a month. Unbaked logs can be frozen for longer.