The best chocolate chip cookies ever
Yes, the best chocolate chip cookie recipe ever.
Craving something with chocolate, that you can have with your tea or coffee? This chocolate chip cookie recipe is everything. And the best part? You probably have most of these items in your kitchen anyway. So what are you waiting for? Let’s bake!
This super versatile recipe makes the perfect cookie base for all kinds of yummy cookies. Master this, and you’ll be a cookie queen (or king) in no time. So yes, this is the best chocolate chip cookie recipe ever.
So what do I need?
- Cake Flour
- Sugar (Idealy brown sugar, but white should work just fine too)
- Vanilla essence or vanilla extract
- Baking powder
- Granulated salt
- Corn Flour (Maizena)
- Unsalted butter (but good old Rama would work too)
- Chocolate chips
Apart from the chocolate chips, most of us would have these everyday baking ingredients in the cupboard, making this recipe the perfect lockdown recipe. And chopping up some of your favourite chocolate will work just as well. Besides, what’s a chocolate chip cookie without chunks of amazing chocolate? Disappointing.
Cookie vs Biscuit?
Is it just an American English vs British English situation? No, not really. So biscuits tend to be harder in texture (think Chockits, Romany Creams and shortbread), where as cookies are more moist, fudgy or chewy in texture, with a softer bite to them. They’re both delicious but we’re allowed to have our preferences right? Most bakeries sell the harder chocolate chip biscuits, that break with a snap. These are great for dipping in tea or coffee, or throwing at someone with minimal injury, but will definitely grab their attention (lol, joking). At We Like Cake, we’re more fans of the chewy, fudgy chocolate chip cookie, with soft gooey chocolate bits.
What’s the secret to a soft, chewy cookie?
- Soft butter. The creaming of butter and sugar adds a fluffy decadence to the cookie so don’t skip this step. Plan ahead and thaw your butter if it’s frozen, or place it on the counter to bring it to room temperature. If you really must, zap it in the microwave for a slight melt. You don’t want liquid butter though. And cream the butter and sugar for a good 5 mins. Don’t be shy. You can use a mixer or do it by hand.
- Corn Flour. This trick is by no means new, but if it ain’t broke don’t fix it right? The cornstarch is a golden star in ensuring the cookie is soft and chewy, even after it cools. So, sorry sis, you can’t omit this one. But if you’re not looking to buy a whole box of Maizena, instant pudding works just as well. Add the pudding mix in place of the cornflour, and voila, you’re on your way to an unforgettable cookie experience.
- Chill the dough. Yes, you cannot skip this step. For a deliciously chunky chocolate chip cookie, chilling the dough before you bake it is paramount. This helps create thick and fluffy cookies, rather than thin crisp cookies. An added benefit is you can freeze the cookie dough balls and just pull out a few whenever you’d like some, thaw them for about 20 mins and bake yourself to cookie heaven. Alternatively you can bake from frozen and add an extra 2-3 minutes to your bake time.
- Baking time. Do not over-bake your cookies. They’ll dry out and go rock hard once they cool. And while golden brown cookies look amazing, the slightly paler, minutely under-baked cookie, is just so fudgy and good, that you’ll forget the need to give them that loved shade of gold. Trust me on this one.
Okay, enough chit chat. Let’s get to it.
Makes about 14 good sized cookies.
- 1 cup brown sugar (You can also use 1/2 white + 1/2 brown)
- 2 cups of cake flour
- 3/4 cup softened butter
- 1 egg
- 2 tbsp cornflour or 1 whole pack of instant pudding
- 1 tsp baking powder
- 1,5 tsp vanilla essence or 1 tsp vanilla extract
- 1/2 tsp salt
- 2 cups chocolate chips (or nuts, m&ms, white chocolate chips) We add cocoa to the one on this cupcake.
- Line a baking tray with baking paper or lightly grease with a light layer of baking spray. (I prefer to use baking paper but both work well).
- Cream butter and sugar together in a bowl using either a hand mixer, or stand-mixer on medium speed for 5 minutes. If mixing by hand, beat until well combined (about 8 minutes).
- Scrape down the sides of the bowl. Then add the flour, cornflour/instant pudding mix, baking soda and salt and continue mixing until everything is just combined.
- Mix in the egg and vanilla essence and egg for another 2 minutes until light and creamy, and well combined.
- Fold in the chocolate chips, reserving a hand full to decorate the top of the cookies. If mixing by hand, a wooden spoon works great for this step.
- Using an ice cream scoop or a soup spoon, scoop out equal sized portions of your chocolate chip cookie mix onto your baking tray. Make sure they’re evenly spaced with enough room to spread.
- Wrap the tray with cling wrap, and refrigerate for 2 hours or up to 5 days. You can also individually wrap cookie dough balls to freeze and bake at a later stage. Store individually wrapped cookie balls in a ziplock bag or in a freezer safe tub.
- Pre-heat oven to 180C and bake cookies for 11-13 minutes. Do not over bake. They will firm up as they cool.
- Let the cookies cool in pan for 10 minutes before you indulge. And if you can, resist long enough to snap a picture and tag us @cakewelike on Instagram.
And if you’re too lazy to bake these, we’ll have these and other delicious cookies & biscuits in store once we re-open. xx