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Chocolate Chip Cookies

The perfect Chocolate Chip Cookies: crunchy on the edges and chewy in the middle!

Course Breakfast, Cookies
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 125 gms – ½ cup butter softened
  • 110 gms – ½ cup caster sugar
  • 1 pinch salt
  • 90 gms – 1/3 cup plus 2 tsp brown sugar very firmly packed
  • ½ tsp vanilla extract
  • 1 large egg
  • 100 gms – 2/3 cup self-raising flour
  • 150 gms – 1 cup plain flour
  • 200 gms – 1 cup chocolate chips I use dark chocolate, but feel free to use your favourite kind


  1. Using an electric mixer, beat the butter, caster sugar, brown sugar and vanilla together until pale and creamy.
  2. Stop the machine occasionally and use a spatula to scrape down the side of the bowl. Add the egg and beat until well combined.
  3. Add the flours and beat until well combined.
  4. Add the chocolate chips to the mixture and slowly stir until just combined.
  5. Form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper.
  6. Bake the cookies in a pre-heated oven at 180°C – 355°F for about 13-15 minutes, or until the cookies are lightly golden but still very soft (they will firm up on cooling). The longer the baking time the crunchier the cookies will be (I prefer mine crunchy, so I cook them for 15 minutes).
  7. Leave the cookies to cool on the tray for 5 minutes and then transfer them to a wire rack to cool completely.

Recipe Notes

Once the cookies have cooled to room temperature, you can store them in an airtight container.