Chocolate Chip Cookies

When I think about the ultimate morning or afternoon snack, these easy chocolate chip cookies immediately spring to mind. And let’s face it, there really is nothing better than sitting down with a homemade (and still a little warm and gooey) chocolate chip cookie and a glass of ice cold milk, is there?

These chocolate chip cookies are really easy to make, and best of all, this recipe makes a big batch, so you won’t have to eat them in the pantry while hiding from the kids – not that I know anyone who’s done this 😉 Also both the dough and the cookies are freezer friendly which means you can enjoy these yummy biscuits whenever you want!

They are also really simple to put together and practically a no-fail. You can have a little fun with some different combinations; I also like to use white chocolate and dark chocolate chips and I’ve even used a combination of white, dark and milk chocolate for a truly indulgent (and pretty spectacular) cookie.

Tips for Making these Easy Chocolate Chip Cookies:

• It’s important to use butter that is soft for this recipe, if it’s still hard it will take longer to incorporate with the sugars.
• To help prevent your cookies from spreading too much, place the dough into the fridge for 30 minutes to chill. This is a good idea if you are making these biscuits in a warm environment and find the dough is very soft.
• Both the cookie dough and the cookies are freezer friendly.
• If freezing the dough, I suggest rolling it into a log and covering with baking paper and foil. When ready to bake, allow the dough to thaw slightly and then cut the biscuits with a sharp knife and place onto the baking tray.
• These cookies are best stored in an airtight container at room temperature for up to one week.
• You can use either milk or dark chocolate chips for this recipe.
• If you want to make even more cookies (and who could blame you?) simply use a tablespoon to scoop up the mixture and adjust your cooking time – I’d suggest checking them after 12-15 minutes.

You may also like to check out this collection of freezer friendly snack recipes .

We have also put together our favourite freezer friendly snacks for kids in this book.

Print Recipe

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Easy Chocolate Chip Cookies

These easy Chocolate Chip Cookies will become your new favourite recipe! They take no time at all to make and both regular and Thermomix instructions are included.

Course: Desserts, Snacks

Cuisine: Modern

Keyword: Biscuits, Freezer Friendly, Thermomix

Ingredients

• 225 grams butter at room temperature
• 2 tsp vanilla extract
• 1 cup brown sugar 180 grams
• 1/2 cup caster sugar 110 grams
• 2 eggs
• 2 & 1/2 cups plain flour 375 grams
• 1/2 tsp bicarbonate of soda
• pinch salt
• 250 grams chocolate chips

Instructions

• Preheat your oven to 170C (fan forced) and line 2 baking trays with baking paper.
• Place the softened butter, brown sugar and caster sugar into the bowl of an electric mixer and beat on a high speed for 5-6 minutes until light and fluffy.
• Add the eggs and vanilla extract, then beat for another 3 minutes on high speed or until well combined.
• Add the plain flour, bicarbonate of soda, salt and milk chocolate chips and mix on a low speed for 1 minute or until just combined.
• Roll into walnut-size balls and place onto the prepared baking trays and flatten slightly. Make sure to leave a 3cm gap between each chocolate chip cookie as they will spread a little. Repeat until you have used all of the mixture.
• Place your chocolate chip cookies into the oven and bake for 18-20 minutes or until the tops begin to turn golden brown. Carefully remove the chocolate chip cookies from the oven and after 5minutes transfer them to a wire rack to cool completely.

Thermomix Instructions

• Place the softened butter, brown sugar and caster sugar into your Thermomix bowl and mix for 30 seconds speed 3.
• Scrape down the sides of the bowl and mix for a further 20 seconds, speed 4 or until light and creamy.
• Scrape down the sides of the bowl and add the plain flour, bicarb soda, eggs, vanilla extract and salt and mix for 10 seconds, speed 4.
• Scrape down the sides of the bowl and add the chocolate chips. Select the 'kneading/dough' function and mix for 30 seconds or until a soft dough forms.
• Scoop up the mixture and roll into walnut-size balls and place onto the prepared baking trays and flatten slightly. Make sure to leave a 3cm gap between each chocolate chip cookie as they will spread a little. Repeat until you have used all of the mixture.
• Place your chocolate chip cookies into the oven and bake for 18-20 minutes or until the tops begin to turn golden brown. Carefully remove the chocolate chip cookies from the oven and after 5minutes transfer them to a wire rack to cool completely.

Notes

It's important to use butter that is soft for this recipe, if it's still hard it will take longer to incorporate with the sugars.

To help prevent your cookies from spreading too much, place the dough into the fridge for 30 minutes to chill. This is a good idea if you are making these biscuits in a warm environment and find the dough is very soft.

Both the cookie dough and the cookies are freezer friendly.

If freezing the dough, I suggest rolling it into a log and covering with baking paper and foil. When ready to bake, allow the dough to thaw slightly and then cut the biscuits with a sharp knife and place onto the baking tray.

These cookies are best stored in an airtight container at room temperature for up to one week.

You can use either milk or dark chocolate chips for this recipe.

Enjoy!