Chocolate chip cookies
These American chocolate-chip cookies have golden edges and soft centres. Chill the dough so the butter does not spread too quickly, then leave the baked cookies on the tray briefly to firm up.
Another 1 hour - cooling
How to make it
Prepared 0 of 6 steps
Prepare the butter and flour
Soften butter until pliable without melting. Separately mix flour, baking soda and salt, breaking up lumps. Line trays with parchment; leave generous gaps between portions.
Cream the butter and sugar
Beat butter with both sugars for 3–4 minutes until creamy. Add eggs individually, mixing smooth after each. Add vanilla and scrape down the bowl.
Mix without overbeating
Add flour mixture and mix at low speed just until dry patches disappear. Fold in chocolate chips with a spatula. Do not keep kneading smooth dough until dense and elastic.
Chill and portion
Cover and chill for 1 hour. Heat the oven to 180 °C. Divide into about 24 balls, leaving at least 5 cm between them. Do not flatten into thin discs.
Bake with soft centres
Bake in batches for 10–13 minutes until the edges are golden and centres set but still soft. Do not wait until hard in the oven; they firm considerably as they cool.
Allow to cool
Leave on the tray for 5 minutes, then lift with a wide spatula to a rack. Put the next batch on a cooled tray. No nuts, sea-salt topping or icing sugar are added.
Little hint
Weigh dough portions or use the same scoop for even baking. Soft centres should be set, without wet raw dough. Very dark edges mean the cookies have baked too long.
Frequently asked questions
What should I watch out for when cooking?
Weigh dough portions or use the same scoop for even baking. Soft centres should be set, without wet raw dough. Very dark edges mean the cookies have baked too long.
How should I prepare the ingredients?
Soften butter until pliable without melting. Separately mix flour, baking soda and salt, breaking up lumps. Line trays with parchment; leave generous gaps between portions.
