As promised, this recipe will cheer you up for sure
They are so yummy and moreish- I’m warning you! They taste exactly like bakery cookies- crunchy on the edges and chewy in the center
The Best Chocolate Chip Cookies
Prep time:
Cook time:
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- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
As promised, this recipe will cheer you up for sure
They are so yummy and moreish- I’m warning you! They taste exactly like bakery cookies- crunchy on the edges and chewy in the center
Ingredients
- 1/2 cup unsalted butter, softened (113grs)
- 1/2 cup canola oil (or any mild cooking oil)
- 1 cup caster sugar
- 1 cup soft light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups good quality chocolate chips (or chunks, or chopped chocolate), a mix of dark, milk, white and peanut butter chips- whatever you have and you like
Method
- 1)
Preheat oven at 180C
- 2)
Line a couple of baking trays with non stick baking paper.
- 3)
Cream butter, oil and sugar until light and fluffy.
- 4)
Cream butter, oil and sugar until light and fluffy.
- 5)
Add the eggs one at a time and beat until well incorporated, add the vanilla.
- 6)
Mix all the dry ingredients together, fold into the butter mixture. Mix until all is well incorporated.
Add the chocolate chips and fold in. - 7)
Using 2-3 tbsp make medium-sized mounds of cookie dough and place on a baking tray lined with non stick baking paper.
Allow some room for cookies to expand. - 8)
Bake for 10min at 180C, remove while edges golden but cookie still looks undercooked.
Notes
PS: You can either chill the cookies dough for 15 before baking for thicker cookies or bake straight ahead for thinner cookies.
Leftover cookie dough can be frozen for later use, just make sure to bring to room temp before baking.
Adapted from @joyfoodsunshine