My final attempt at making Chocolate Chip Cookies, it is the best I have ever made. I cannot tell you how many million times I have tested this recipe.
I almost gave up and today I attempted it again, twice in one day just to make sure it is perfect.
Chocolate Chip Cookies
The answer is yes, they are perfect and this recipe is definitely a keeper. My kids are so chuffed that their mom finally got their favorite cookies right.
My last recipe was going to be the final attempt, at least that’s what I thought. Someone told me that Anna Olson’s Chocolate Chip Cookies are the best so I then decided to try her recipe. With a few adjustments of course.
If I thought testing and baking was easy I’ve had to think again. It is hard work and so frustrating at times but then so worth it when it finally works out.
As you know, if you’ve been following me for a while, I don’t like too much sugar in my baking.
Unfortunately for these Chocolate Chip Cookies I’ve had to add a little extra sugar or it just wouldn’t have any of that chewiness I was looking for.
It is not super sweet like some cookies but still a little on the sweet side for me. This is an easy recipe as it’s literally all dumped in one bowl so it’s really a no-fuss recipe.
Soft and Chewy
These cookies are soft on and chewy on the inside and a little crisp on the edges, just the way we love them. Depending on whether you prefer a soft cookie or a crisp cookie you may need to adjust the baking times accordingly.
A crisp cookie will need to be baked slightly longer.
I added a cup of chocolate chips but feel free to add more chocolate if you wish. You can also substitute the chocolate chips with a slab of chocolate cut into chunks and add if you prefer.
If you do try this Chocolate Chip Cookies Recipe please drop me a comment and leave a star rating. It is always appreciated!
More Cookie Recipes to try:
Chocolate Chip Cookies
- 125 gram butter melted
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1/2 tsp vanilla essence
- 1 large egg
- 1&1/4 cup cake wheat flour or all purpose flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 cup chocolate chips
- Preheat oven to 160 degrees Celsius. Line 2 trays with parchment paper and set aside
- Beat the butter, granulated sugar and brown sugar together until combined. Mix in the vanilla essence
- Beat in the egg and vanilla essence. Add the flour, salt and bicarbonate of soda and mix until combined
- Add the chocolate chips and mix well. You should have a soft cookie dough
- Scoop up a level ice-cream scoop of cookie dough and place on the lined cookies tray. Place more chocolate chips on top of each cookie if you wish. Place them a few centimetres apart as they will spread
- Place them in the refrigerator for 1 hour. Remove them after an hour and gently flatten the tops just a little, with the back of a spoon
- Bake at 160 degrees Celsius for 20 minutes. If you prefer crispy cookies bake a little longer. Cookies will still be soft when removed from the oven. Place them on a cooling rack to cool
- I used light brown sugar for these cookies but dark brown sugar is perfectly fine
- When in the oven keep a careful eye on it, depending on your oven you may need to adjust the baking time
- If you prefer a more crisp cookie you can bake them for a few extra minutes