Classic Chocolate Chip Cookies Classic Chocolate Chip Cookies
Prep 20 minutes
Total 1 hour 30 minutes
Makes cookies (approx.)
US | Metric
Ingredients
  • 225 g unsalted butter
  • 300 g brown sugar
  • 120 g caster sugar
  • 100 g eggs (2 eggs)
  • 1 tsp vanilla extract (or vanilla paste)
  • 335 g plain flour
  • 80 g rye flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • ½ tsp salt
  • 280 g chocolate chips
  • Fleur de sel or flaked sea salt (for sprinkling on top)

Classic Chocolate Chip Cookies

Notes

  • We have introduced using alternative flours like rye because of its distinctive nutty taste and improved nutritional content. The proportions are less as this flour tends to absorb more moisture due to its wheat texture. With that said, you can easily do this recipe with regular plain (all-purpose) flour.
  • The chocolate chips. I always get asked if you can add more or less and the answer is – of course you can! You can adjust the amount of chocolate to your liking and you can also substitute some of it for any nut.
  • We always use couverture dark chocolate for all our cookies with 55-70% cacao solids. 
  • You can do this recipe by hand or in a standing mixer.
  • It is possible to freeze your cookie dough if you don’t plan on eating them all in one sitting (although no judgement if you do, they’re delicious!). The best way to freeze them is in their already portioned dough balls in a container or freezer bag. You can keep them up to 1-1.5 months in the freezer.

favorite
print
like


For the cookie dough: 

Start by placing the butter (chopped into smaller cubes) into a medium sized saucepan and heat over a low-medium heat. Be sure to stir the mix occasionally until the butter is completed melted. When ready, set aside and allow the butter to cool to room temperature.


In a separate bowl, weigh your brown and caster sugar. In another bowl, measure and whisk together your plain flour, rye flour, baking powder, bicarbonate soda and salt. 


When the butter has cooled, add it to your sugar bowl and whisk until the mixture comes together. Next, add the eggs in one at a time, allowing time for them to be well incorporated into the mix. The mixture will look runny but smooth. At the point, add the vanilla extract and mix again.


Take the mixed dry ingredients and add into the main mix in two parts. Stir carefully to avoid dry ingredients from spilling. Continue stirring until the mix just comes together and avoid overmixing of the dough. Last, add your chocolate chips and mix until they are evenly distributed in the dough. Cover the dough with some cling film and allow to rest in the fridge for at least 30 minutes.

*If you happen to leave the dough in the fridge longer than an hour, you will need to allow the dough to come to room temperature before baking. This will otherwise affect how well the cookies spread when baked.


To prepare for baking:

Preheat your oven to 18℃ (350 f). Prepare your baking trays by lining them with baking parchment paper. We typically like to use at least two trays. 


Use a spoon or a small ice cream scooper and start rolling out tablespoon size balls from the dough. We typically measure our cookies to be about 50-55g each. Roll as many cookies as you can and when ready, place the dough balls evenly on your baking tray. Sprinkle sea salt over the top if you’d like to have that salty/sweet crunch to your cookies. Place tray into the oven and allow to bake for about 10-11 minutes.


Remove your cookies from the oven and allow to cool on tray for only 1-2 minutes. After this, slide the parchment paper off the tray and cool on a flat surface or cooling rack.


The cookies should be beautifully golden in color with the edges being slightly more crisp. Often the center of the cookies may look a little underdone but when they have cooled, they will give you a wonderful chewy texture.


These cookies are best served on the day of making and will keep well in an air tight container for 2 days at room temperature.


Classic Chocolate Chip Cookies Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Notes

  • We have introduced using alternative flours like rye because of its distinctive nutty taste and improved nutritional content. The proportions are less as this flour tends to absorb more moisture due to its wheat texture. With that said, you can easily do this recipe with regular plain (all-purpose) flour.
  • The chocolate chips. I always get asked if you can add more or less and the answer is – of course you can! You can adjust the amount of chocolate to your liking and you can also substitute some of it for any nut.
  • We always use couverture dark chocolate for all our cookies with 55-70% cacao solids. 
  • You can do this recipe by hand or in a standing mixer.
  • It is possible to freeze your cookie dough if you don’t plan on eating them all in one sitting (although no judgement if you do, they’re delicious!). The best way to freeze them is in their already portioned dough balls in a container or freezer bag. You can keep them up to 1-1.5 months in the freezer.

favorite
print
like
Prep 20 minutes
Total 1 hour 30 minutes
Makes cookies (approx.)
US | Metric
Ingredients
  • 225 g unsalted butter
  • 300 g brown sugar
  • 120 g caster sugar
  • 100 g eggs (2 eggs)
  • 1 tsp vanilla extract (or vanilla paste)
  • 335 g plain flour
  • 80 g rye flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • ½ tsp salt
  • 280 g chocolate chips
  • Fleur de sel or flaked sea salt (for sprinkling on top)


For the cookie dough: 

Start by placing the butter (chopped into smaller cubes) into a medium sized saucepan and heat over a low-medium heat. Be sure to stir the mix occasionally until the butter is completed melted. When ready, set aside and allow the butter to cool to room temperature.


In a separate bowl, weigh your brown and caster sugar. In another bowl, measure and whisk together your plain flour, rye flour, baking powder, bicarbonate soda and salt. 


When the butter has cooled, add it to your sugar bowl and whisk until the mixture comes together. Next, add the eggs in one at a time, allowing time for them to be well incorporated into the mix. The mixture will look runny but smooth. At the point, add the vanilla extract and mix again.


Take the mixed dry ingredients and add into the main mix in two parts. Stir carefully to avoid dry ingredients from spilling. Continue stirring until the mix just comes together and avoid overmixing of the dough. Last, add your chocolate chips and mix until they are evenly distributed in the dough. Cover the dough with some cling film and allow to rest in the fridge for at least 30 minutes.

*If you happen to leave the dough in the fridge longer than an hour, you will need to allow the dough to come to room temperature before baking. This will otherwise affect how well the cookies spread when baked.


To prepare for baking:

Preheat your oven to 18℃ (350 f). Prepare your baking trays by lining them with baking parchment paper. We typically like to use at least two trays. 


Use a spoon or a small ice cream scooper and start rolling out tablespoon size balls from the dough. We typically measure our cookies to be about 50-55g each. Roll as many cookies as you can and when ready, place the dough balls evenly on your baking tray. Sprinkle sea salt over the top if you’d like to have that salty/sweet crunch to your cookies. Place tray into the oven and allow to bake for about 10-11 minutes.


Remove your cookies from the oven and allow to cool on tray for only 1-2 minutes. After this, slide the parchment paper off the tray and cool on a flat surface or cooling rack.


The cookies should be beautifully golden in color with the edges being slightly more crisp. Often the center of the cookies may look a little underdone but when they have cooled, they will give you a wonderful chewy texture.


These cookies are best served on the day of making and will keep well in an air tight container for 2 days at room temperature.