Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Chocolate Chip Cookies
Print RecipeInstructions
- Cream
Beat butter and both sugars for 2 minutes. Beat in egg and vanilla. - Mix
Whisk flour, soda and salt. Fold into butter mixture just until combined, then fold in chocolate chips. - Chill
Cover and refrigerate dough 1 hour. - Portion
Heat oven to 180°C conventional. Line trays. Divide dough into 18 balls and space at least 5 cm apart. - Bake
Bake one tray at a time for 10–12 minutes until edges are golden and centres look just set. - Cool
Leave on tray 10 minutes, then move to a rack. They firm as they cool.
Expert Tips & Notes
Do not overbeat after adding flour. Never taste raw dough because it contains raw flour and egg. Store cooled cookies airtight for 4–5 days.
Frequently Asked Questions
Can I freeze dough?
Freeze portioned balls. Bake from frozen, allowing a few extra minutes.
Why did they spread too much?
The dough or tray may have been warm; chill dough and use a cool tray.
Food images are AI-generated illustrations.
