Flat Soft Chocolate Chip Cookies
An easy cookie recipe to make flat and soft bakery-style Chocolate Chip Cookies that are crispy around the edges and chewy in the centre
Ingredients
- 226 g Unsalted Butter melted
- 210 g Light Brown Sugar
- 150 g White Sugar
- 2 Eggs
- 300 g Self-raising Flour
- 1 tsp Vanilla Essence
- 100 g Chocolate Chips plus more for topping
- ½ tsp Sea Salt
Instructions
- Mix in both sugars with the melted butter. Mix in eggs, one at a time, and then the vanilla essence.
- Sieve flour into a large mixing bowl together with sea salt.
- Add the butter-sugar mixture into the dry ingredients and mix until thoroughly combined.
- Mix in chocolate chips. Chill the cookie dough in the fridge for at least 30 minutes.
- Preheat oven to 180C.
- Scoop a tablespoon of cookie dough onto a lined baking tray, each about 3 inches apart. Pop a couple of extra chocolate chips on top for each scoop.
- Bake each batch of 12-15 minutes until golden brown.
- When done, let it cool for 5 minutes before transferring to a wire rack to further cool down.
Notes
- This recipe yields roughly 24-30 cookies.
- Brown sugar contributes to creating the soft chewy texture of the cookie whereas white sugar helps to create the crispy edges.
- Chilling the cookie dough before baking helps to solidify the fats, which then leads to less spread when baking.
- Make sure you space out the cookie dough on the baking tray as the cookie will expand.
- The cooking time only includes the time for cooking per batch. My baking tray allows six cookies per batch.
- Keep leftover cookies in an airtight container. Store at room temperature.