Difficulty
Easy
Time
30 min
Cost
$
Serves
4 guests
Sweet Perfection!
Do you have a cookie-obsessed friend who’s always asking for a batch, or maybe you just need a chocolate chip cookie fix yourself? No worries, here’s the best chocolate chip cookie recipe – quick, simple, and dairy-free if you use vegan butter (yep, regular butter contains minimal lactose, but if you want to go fully lactose-free, feel free to use vegan butter). And yes, we’ve tested this recipe with both!
Whether you’re a kitchen wizard or a curious beginner, these chocolate chip cookies are foolproof and guaranteed to make you the star of any snack time. So no more excuses – go bake, and maybe make them again… and again!
List of Ingredients
225g of softened butter or softened vegan butter
100g brown sugar
100g white sugar
2 teaspoons vanilla extract
2 eggs
360g flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
Chocolate chips (as much as your chocolate-loving heart desires)
Steps
1.
Preheat your oven to 190°C (375°F).
This is the step you don’t want to skip -make sure your oven is hot and ready for those cookie delights!
2.
Mix the dry ingredients.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This is the magic mix that gives your cookies a perfect rise.
3.
Cream the butter and sugars.
In another large bowl, beat the softened butter with the brown and white sugars until you get a creamy texture. You can do this by hand (work those arms!) or use an electric mixer for speed.
4.
Add the vanilla and eggs.
Now, add the eggs one at a time, along with the vanilla extract. Mix thoroughly after each addition until the dough is smooth and luscious.
5.
Combine the wet and dry ingredients.
Slowly add the dry mixture (flour, baking powder, etc.) to the butter-sugar mixture. Stir it together until just combined – don’t overmix!
6.
Stir in the chocolate chips.
Gently fold in the chocolate chips (and be generous here!). You want every cookie to be packed with chocolate goodness.
7.
Form the cookie dough balls.
Using one or two tablespoons of dough per cookie, roll the dough into balls and place them on a baking sheet lined with parchment paper. Make sure to leave enough space between them so they don’t fuse together while baking.
8.
Bake the cookies.
Pop the cookies into the preheated oven and bake for 10-12 minutes. Pull them out when the edges are lightly golden. The center should stay soft: that’s the secret to the perfect cookie!
9.
Let them cool… just a bit.
The hardest part – waiting! Give them a few minutes to cool before digging in.
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Pro Tip:
If you can’t wait, eating the raw dough is also an option, but hey, you didn’t hear that from us!
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