Chocolate chip cookies

Chocolate chip cookies with lightly crisp edges and soft centres.

A partial batch of golden chocolate chip cookies cooling on a wire rack.
Makes
About 36 cookies
Heat
190°C
Baking time
10–12 min

Per tray.

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Chewy Chocolate Chip Cookies

Makes
About 36 cookies
Heat
190°C
Baking time
10–12 min

Per tray.

United States Supplement

Chewy Chocolate Chip Cookies

Method

  1. 01 · Cream

    Until aerated

    Use: Cream group

    Heat oven. Beat butter, sugar and syrup fluffy.

    Ready when: Lighter mixture.

    A baker scrapes pale, creamed butter and sugar in a mixer bowl.
    01 CreamCream the butter and sugars until light.

  2. 02 · Combine

    Just combined

    Use: Mix + Finish

    Beat in vanilla, leaveners, salt, then egg. Stir in flour and chips.

    Ready when: Scoopable dough.

    Chocolate chips being folded through soft cookie dough.
    02 CombineFold in the chocolate chips without overmixing.

  3. 03 · Portion + bake

    10–12 minutes

    Use: Dough

    Scoop rounded 15 mL portions 5 cm apart; bake.

    Ready when: Lightly browned edges; centres remain soft.

    A scoop holds a dough portion above an empty spot on a lined tray.
    03 Portion + bakeLeave room between the dough portions for spreading.

  4. 04 · Cool

    5 minutes, then fully cool

    Use: Cookies

    Rest on tray, then rack.

    Ready when: Cookies firm during cooling.

    A partial batch of golden chocolate chip cookies cooling on a wire rack.
    04 CoolRest briefly on the tray, then move to a rack.

What to look for

StageLook / feel forNeeds attention
FinishSoft centres with browned edges.Waiting for hard centres.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Cookies breakStill hotWait before moving.Cool on tray first.

Keep individual portions or batter depth unchanged when scaling; baking time does not scale with batch weight. For brown-butter cookies, brown the measured butter gently, let it cool until just warm, then stir in enough water to restore its original weight. Chill until soft and spreadable before creaming; the flavour becomes nuttier. For a pecan variation, replace half the chocolate chips with chopped toasted pecans, cooled before mixing. For white chocolate and macadamia cookies, replace the chocolate chips with 200 g white chocolate chips and 140 g chopped macadamias. For cookie bars, press the dough evenly into a lined 23 × 33 cm tin. Bake at 175°C for about 25–35 minutes, until the centre is set with moist crumbs. Cool before cutting. For a cookie cake, divide the dough between two lined 20 cm round tins. Bake at 175°C for about 20–30 minutes, until the edges are golden and centres set. Cool in the tins. Candy-coated chocolate can replace the same weight of chocolate chips in the cookie-bar variation. Replace the chocolate chips with equal-weight white chocolate chips for a sweeter cookie.

Recipe

Chewy Chocolate Chip Cookies

Chocolate chip cookies you can scale to suit your batch.

How do I make it?

  1. Beat butter and sugar

    Until aerated

    Heat the oven to 190°C. Beat the butter, brown sugar and corn syrup until lighter and fluffy.

    A baker scrapes pale, creamed butter and sugar in a mixer bowl.
    Cream the butter and sugars until light.

    Ready when: Lighter mixture.

  2. Finish the dough

    Just combined

    Beat in the alcohol-free vanilla, baking powder, salt and baking soda, then the egg. Stir in the flour and chocolate chips just until combined.

    Chocolate chips being folded through soft cookie dough.
    Fold in the chocolate chips without overmixing.

    Ready when: Scoopable dough.

  3. Scoop and bake

    10–12 minutes

    Put rounded 15 mL scoops of dough on the lined trays, leaving 5 cm between them. Bake until the edges are lightly browned and the middles are still soft.

    A scoop holds a dough portion above an empty spot on a lined tray.
    Leave room between the dough portions for spreading.

    Ready when: Lightly browned edges; centres remain soft.

  4. Let them firm up

    5 minutes, then fully cool

    Leave the cookies on their tray for 5 minutes, then move them to a rack to finish cooling.

    A partial batch of golden chocolate chip cookies cooling on a wire rack.
    Rest briefly on the tray, then move to a rack.

    Ready when: Cookies firm during cooling.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Cookies breakStill hotWait before moving. Cool on tray first.
Useful recipe notes

Keep individual portions or batter depth unchanged when scaling; baking time does not scale with batch weight. For brown-butter cookies, brown the measured butter gently, let it cool until just warm, then stir in enough water to restore its original weight. Chill until soft and spreadable before creaming; the flavour becomes nuttier. For a pecan variation, replace half the chocolate chips with chopped toasted pecans, cooled before mixing. For white chocolate and macadamia cookies, replace the chocolate chips with 200 g white chocolate chips and 140 g chopped macadamias. For cookie bars, press the dough evenly into a lined 23 × 33 cm tin. Bake at 175°C for about 25–35 minutes, until the centre is set with moist crumbs. Cool before cutting. For a cookie cake, divide the dough between two lined 20 cm round tins. Bake at 175°C for about 20–30 minutes, until the edges are golden and centres set. Cool in the tins. Candy-coated chocolate can replace the same weight of chocolate chips in the cookie-bar variation. Replace the chocolate chips with equal-weight white chocolate chips for a sweeter cookie.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Chewy Chocolate Chip Cookies at a glance

Makes
About 36 cookies
Heat
190°C
Baking time
10–12 min
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Unsalted butter168 g62.2%
Light brown sugar266 g98.5%
Light corn syrup78 g28.9%
Baking powder3 g1.1%
Table salt4.5 g1.7%
Baking soda1.5 g0.6%
Egg50 g18.5%
All-purpose flour270 g100%
Semisweet chocolate chips340 g125.9%

Thick chocolate chip cookies

Makes
26 cookies
Heat
175°C
Baking time
11–13 min

Brown edges; centres remain soft.

Handle the Heat · reference variation

Thick chocolate chip cookies

Method

  1. 01 · Prepare

    Use:

    Preheat to 175°C; parchment-line trays. Combine dry ingredients.

    Ready when:

    A baker whisks dry ingredients in a stainless bowl.
    01 PrepareWhisk the dry ingredients together evenly.

  2. 02 · Cream

    Use:

    Beat butter and sugars 2 minutes; mix in eggs and vanilla. Scrape bowl.

    Ready when: Creamy

    A stopped mixer holds creamed butter and sugar while a baker scrapes the bowl.
    02 CreamCream the butter and sugars, scraping the bowl as needed.

  3. 03 · Combine

    Use:

    Mix in dry ingredients; fold in chips.

    Ready when:

    Chocolate chips being folded into thick cookie dough.
    03 CombineMix in the flour and chips just until combined.

  4. 04 · Portion

    Use:

    Scoop 44 mL balls. Optionally refrigerate airtight 24–72 hours; bake cold.

    Ready when:

    Large cookie dough portions on a lined tray, with one portion in the scoop.
    04 PortionSpace the large scoops widely on the lined tray.

  5. 05 · Bake

    11–13 min

    Use:

    Bake until edges brown; centres remain soft.

    Ready when: Golden edges

    A baker removes a tray of thick, golden-edged chocolate chip cookies.
    05 BakeBake until the edges brown and the centres remain soft.

  6. 06 · Cool

    Use:

    Rest on tray 5 minutes, then rack-cool.

    Ready when:

    A thick chocolate chip cookie being moved onto a rack with part of the batch.
    06 CoolRest on the tray, then finish cooling on a rack.

What to look for

StageLook / feel forNeeds attention
ButterCool softnessWarm oiliness

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
OverspreadingWarm butterChill dough.Use cool butter.

Use alcohol-free vanilla.

Ingredient choices & substitutions
IngredientSpecified typeBrandStatus
FlourAll-purposeNone specifiedType specified
Chocolate chipsSemisweetGhirardelli or GuittardSuggested; not required
IngredientAlternative / ratioAdjust handlingLikely outcome
Unsalted butterSalted butter1:1 weightHalve added salt.Similar cookie; salinity varies.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Handle the Heat
Source and measurement notes

Alcohol-free vanilla is an editorial adaptation.

Recipe

Thick chocolate chip cookies

How do I make it?

  1. Prepare the trays

    Heat the oven to 175°C and line the trays with baking paper. Mix the flour, baking soda and salt together.

    A baker whisks dry ingredients in a stainless bowl.
    Whisk the dry ingredients together evenly.

  2. Beat butter and sugar

    Beat the butter with both sugars for 2 minutes, then mix in the eggs and alcohol-free vanilla. Scrape the sides of the bowl so everything mixes evenly.

    A stopped mixer holds creamed butter and sugar while a baker scrapes the bowl.
    Cream the butter and sugars, scraping the bowl as needed.

    Ready when: Creamy

  3. Finish the dough

    Mix in the dry ingredients, then gently stir in the chocolate chips.

    Chocolate chips being folded into thick cookie dough.
    Mix in the flour and chips just until combined.

  4. Scoop the cookies

    Scoop the dough into 44 mL balls. For the optional longer rest, refrigerate them in an airtight container for 24–72 hours and bake them straight from the fridge.

    Large cookie dough portions on a lined tray, with one portion in the scoop.
    Space the large scoops widely on the lined tray.

  5. Bake until the edges colour

    11–13 min

    Bake until the edges are brown while the centres still look soft.

    A baker removes a tray of thick, golden-edged chocolate chip cookies.
    Bake until the edges brown and the centres remain soft.

    Ready when: Golden edges

  6. Cool on the tray, then rack

    Leave the cookies on the tray for 5 minutes, then move them to a rack to finish cooling.

    A thick chocolate chip cookie being moved onto a rack with part of the batch.
    Rest on the tray, then finish cooling on a rack.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
OverspreadingWarm butterChill dough. Use cool butter.
Useful recipe notes

Use alcohol-free vanilla.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Thick chocolate chip cookies at a glance

Makes
26 cookies
Heat
175°C
Baking time
11–13 min
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
All-purpose flour380 g100%
Unsalted butter227 g59.7%
Sugar100 g26.3%
Light brown sugar247 g65%
Semisweet chocolate chips340 g89.5%