Who doesn’t love a good chocolate chip cookie? It’s OK, you don’t actually have to answer as it’s a rhetorical question – in our world EVERYONE loves a chocolate chip cookie! But there are so many recipes out there it’s difficult to know which is ‘the best’ recipe. And people have different ideas on what makes ‘the best’ cookie. Abby and I have debated this very issue a number of times. Leigh is a chocolate chip cookie purist and likes chocolate chips in her cookies – nothing else. Abby likes rolled oats thrown in and can even handle some nuts on occasion. And then there’s the whole texture debate. Leigh prefers a slightly doughy, chewy cookie whereas Abby likes a crisper cookie and there are others out there who like their cookies with a cakey texture, believe it or not!
This is the first in a series of chocolate chip cookie recipes we will post in our eternal search for ‘the best’ cookie. You may already have a favourite cookie recipe but we totally recommend that you make these anyway – they are a firm favourite in both our houses and you really can never have too many chocolate chip cookie recipes on hand. Leigh would even go so far as saying these cookies are her all time favourite baking recipe – however it probably won’t stop her from trying others just to be sure!
Leigh's Favourite Chocolate Chip Cookies
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
170 grams butter, melted
1 cup firmly packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
1 packet milk chocolate chips (approximately 200grams)
Preheat your oven to 180 degrees (160 fanbake). Line two baking sheets with non-stick baking paper.
In a large bowl mix together the flour, baking soda and salt.
In the bowl of an electric mixer (or another large bowl if you don’t have a mixer) mix together the melted butter, brown sugar and white sugar until well combined. Add the vanilla, egg and egg yolk and beat until light and creamy. Tip in the flour mixture and stir until just mixed in. Stir in the chocolate chips using a wooden spoon.
Roll the cookie dough into small balls using an ice-cream scoop and place on baking sheet with the rough facing up. Bake for 10-12 minutes until cookies are light brown – do not overcook!
Cool cookies on the baking trays for 3-4 minutes before transferring to a wire rack.