I don’t often have a sweet-tooth but when I do, my go-to is always Chocolate Chip Cookies. My sisters and I love them super chewy and soft, fresh out of the oven. It honestly warms you, from the inside out.
We have used this recipe for years now and the beauty of it is that it’s a simple and quick three step process - so if you’re not much of a baker this is for you!
We usually bake for less time than advised, but it differs in every oven I’ve used. We also found that the trick is to pull them out a bit earlier, as they keep cooking on the trays.
I substitute butter for Vegan butter (Nuttlex or Olivani works well) and dark chocolate as I am dairy-free. We also sometimes mix-it-up and add nuts or use white chocolate.
Soft Chewy Choc Chip Cookies
- 2 1/4 cups plain flour
- 1/2 teaspoon baking soda
- 225g unsalted butter, at room temperature
- 1/2 cup granulated / white sugar
- 1 cup packed light brown sugar
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 large eggs
- 340g dark chocolate chips (2 cups)
Step 1 - Preheat oven to 189°C. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour and baking soda, mixing until just combined. Mix in chocolate chips.
Step 2 - Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
Step 3 - Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.