Saturdays are for baking and today it’s all about the classic chocolate chip cookie. 

These rich, buttery chocolate chip cookies are based on the iconic Tollhouse cookie recipe but without the nuts. 

They are packed full of chocolate chips and bake up chewy on the inside and crispy on the outside. These are everything a chocolate chip cookie should be. Perfectly buttery and sweet. A sprinkling of flaky sea salt makes all the flavours pop.

Tip: I highly recommend using a cookie scoop when portioning the dough. This ensures that all the cookies are uniform in size so that they bake evenly. 

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Chocolate Chip Cookies

A classic chocolate chip cookie

Course Dessert

Ingredients

• 1 ¾ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• 1 stick butter, softened
• ¼ cup light brown sugar, packed
• ½ cup white sugar
• 2 tsp pure vanilla extract
• 1 large egg
• 2 ¼ cups semi-sweet chocolate chips

Instructions

• In a medium size bowl whisk together the flour, baking soda, and baking powder. Set aside.
• Cream together the butter, sugars, and vanilla in a medium to large mixing bowl with an electric mixer until fluffy.
• Add the egg and mix until no yellow streaks are visible.
• Lower the mixer speed to low and slowly add the flour mixture, mixing only until the flour is well incorporated.
• Using a wooden spoon, stir in the chocolate chips making sure they are evenly spread through the dough.
• Line baking sheets with parchment paper.
• Scoop the dough and shape into little balls weighing 60g each (about 2 tablespoons) and place them 2-3 inches apart onto the baking sheets.
• Sprinkle with flaky sea salt.
• Cover the dough and refrigerate for 1 hour.
• Preheat the oven to 325°F.
• Remove the dough from the fridge and bake for 15 minutes.
• Allow the cookies to rest on the cookie sheet for 2 minutes before transferring the cookies to a cooling rack.