No Fuss Chocolate Chip Cookies
The Chocolate Chip Cookie, the golden retriever of biscuits, the John O’Shea of baked goods, everybody loves them and every baker should be able to make them.
As versatile as a suit jacket but as simple as a pair of socks. The basic recipe will make plain cookies and from there you can add whatever you like to them. From nuts to different types of chocolate. Just an FYI, if you put raisins in these cookies it is a sure fire way of giving away the fact that you are not a human but a lizard person. Dont put raisins in cookies.
Bake them, put ice cream on or between 2 of them, use them as spoons for chocolate sauce, be as imaginative as possible.
No Fuss Chocolate Chip Cookies
Print recipe
| Serves | 24-30 |
| Prep time | 25 minutes |
| Cook time | 1 hour, 15 minutes |
| Total time | 1 hour, 40 minutes |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Pre-preparable |
| Occasion | Barbecue, Birthday Party, Casual Party, Valentines day |
These cookies are a simple classic that are easy to prepare and are fun for any age to make.
Ingredients
- 250g Butter (Room Temperature)
- 300g Plain Flour
- 130g Caster Sugar
- 150g Light Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla Essence
- pinch Salt
- 200g Milk Chocolate (Chopped into small pieces)
- 100g White Chocolate (Chopped into small pieces)
Directions
| Step 1. | Preheat the oven to 180 degrees and put whatever cooking sheet you are going to use in to heat up. |
| Step 2. | In a mixing bowl add in the room temperature butter and sift in the caster and brown sugar. Whisk together the ingredients until fully mixed and slightly fluffy. |
| Step 3. | Crack in the first egg and whisk until there is no more egg visible. Then add the second and whisk again. |
| Step 4. | Add in the pinch of salt,vanilla essence and the chocolate bits. Give it one last whisk to make sure everything is properly mixed. |
| Step 5. | Sift in the flour and mix until a dough is formed. If the dough feels too sticky to form balls out of add 10g of flour at a time until it reaches a preferable consistency. |
| Step 6. | Form balls by rolling the dough between your palms. A golf ball sized one will make a 3.5 inch cookie. I prefer making them a bit smaller than that but it is a good starting point. |
| Step 7. | Place the balls on a cookie sheet or a lined baking sheet and put in the oven for 8 minutes. ALL OVENS ARE DIFFERENT. After 8 minutes the edges should be brown. If not put them back in for a minute, repeat until the edges are a light brown colour. |
| Step 8. | Take the cookies out and leave them to cool for 3 minutes before moving them onto a wire rack to finish cooling. |
Serves: 24-30
Time: 2 Hours
Difficulty: Easy
