Chocolate Chip Cookies
The chocolate chip cookie is the gold standard of home baking. The trick to bakery-style cookies isn't expensive equipment — it's two principles: brown the butter for nutty depth, and chill the dough overnight for chewy centers. This recipe also calls for a mix of granulated and brown sugar to balance crispness and chew. Use high-quality chocolate, ideally chopped from a bar rather than chips, for melty pools throughout. Serve warm with cold milk.
Nutrition Per Serving
Steps
- 1
In a large bowl, cream butter, granulated sugar and brown sugar with mixer until light and fluffy (3-4 min).
≈ 4 min - 2
Beat in eggs one at a time, then vanilla.
≈ 2 min - 3
In separate bowl, whisk flour, baking soda and salt. Gradually add to wet mixture; mix just until combined.
≈ 3 min - 4
Stir in chocolate chips (and nuts if using).
≈ 1 min - 5
Cover and chill dough at least 1 hour, ideally overnight (chilling improves flavor and texture).
≈ 60 min - 6
Preheat oven to 190°C (375°F). Line baking sheet with parchment paper.
≈ 5 min - 7
Drop rounded tablespoons of dough 5 cm apart on baking sheet.
≈ 5 min - 8
Bake 9-11 minutes until edges are golden but centers still soft.
≈ 11 min - 9
Cool on baking sheet 5 minutes, then transfer to wire rack.
≈ 5 min
Dietitian Note
Cookies are an occasional treat. Each cookie has roughly 180 kcal — moderation matters. To make them slightly more nutritious, swap up to 1/4 of the flour for whole-wheat or rolled oats; use dark chocolate (70%+) which has more antioxidants and less sugar; and skip nuts if you're tracking calories tightly (or include for healthy fats). Eat with a glass of milk or alongside fruit for balance.