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Chocolate Chip Cookies — AI-generated food illustration

Chocolate Chip Cookies

Golden edges and a softer centre make these chocolate chip cookies a useful everyday bake. Chilling the dough helps control spreading.
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Prep Time 20 minutes
Cook Time 12 minutes
Resting / soaking / chilling 1 hour
Total Time 1 hour 32 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: International
Ingredients Method Notes

Ingredients
  

Ingredients
  • 115 g unsalted butter softened
  • 100 g light brown sugar
  • 60 g caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 190 g plain flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 150 g chocolate chips

Method
 

  1. Cream
    Beat butter and both sugars for 2 minutes. Beat in egg and vanilla.
  2. Mix
    Whisk flour, soda and salt. Fold into butter mixture just until combined, then fold in chocolate chips.
  3. Chill
    Cover and refrigerate dough 1 hour.
  4. Portion
    Heat oven to 180°C conventional. Line trays. Divide dough into 18 balls and space at least 5 cm apart.
  5. Bake
    Bake one tray at a time for 10–12 minutes until edges are golden and centres look just set.
  6. Cool
    Leave on tray 10 minutes, then move to a rack. They firm as they cool.

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.