There’s something beautifully simple about a proper chocolate chip cookie — crisp on the edges, soft and chewy in the middle, and packed with melty pockets of chocolate. This is the kind of recipe you come back to again and again, whether you’re baking with the kids or just craving something comforting with a cuppa. No fuss, just honest ingredients and big flavour.
125g unsalted butter, softened
100g caster sugar
100g brown sugar
1 large free-range egg
1 tsp vanilla extract
225g plain flour
½ tsp baking soda
¼ tsp sea salt
150g dark or milk chocolate chips (or chopped chocolate)
Preheat your oven to 180°C (160°C fan) and line a baking tray with greaseproof paper.
In a large bowl, cream together the butter and both sugars until light, fluffy, and pale — this is where the magic starts.
Beat in the egg and vanilla until smooth and glossy.
Sift in the flour, baking soda, and salt, then gently fold everything together until just combined — don’t overwork it.
Stir through the chocolate chips so every bite gets a hit.
Scoop tablespoon-sized portions onto the tray, leaving space for spreading.
Bake for 10–12 minutes, or until golden on the edges but still soft in the middle.
Let them cool on the tray for a few minutes before transferring — if you can resist!
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