The Best Chewy Chocolate Chip Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Dark chocolate chips have less sugar.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber.

Melt and cool unsalted butter slightly, ensuring it’s not piping hot.

In a large mixing bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth.

Add 1 large egg and vanilla extract to the mixture, whisking until it becomes a nice light color and holds for a few seconds before dropping off the whisk.

Sift in plain flour, 1 teaspoon of bicarbonate of soda, and half a teaspoon of salt using a large sieve.

Fold the dry ingredients into the wet mixture using a spatula until just combined, leaving a few streaks of flour.

Fold in chocolate chips until evenly distributed.

Cover the dough with cling film and refrigerate for at least 30 minutes, or overnight for deeper flavor.

Scoop out the chilled dough using a small cookie scoop (about 2 tablespoons) and roll into balls, placing them far apart on a lined cookie sheet.

Preheat the oven to 160°C fan (180°C conventional).

Bake cookies in the preheated oven for 8-10 minutes, until they look slightly underdone.

After baking, use a cookie cutter to shape the cookies while they are still hot for a professional look.

Let the cookies cool on the baking sheet for about 15-20 minutes before transferring them to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens