Amazingly delicious cookies that are perfectly soft in the middle. These Chocolate Chip Cookies are simple to make, quick to cook and even easier to eat!
Do you prefer soft of crisp cookies?
This is an incredibly easy question for me. Soft cookies every single time.
There is something about a deliciously soft cookie that I cannot resist. A slight crisp edge is ideal but the centre needs to be perfectly soft.
If you do prefer a crisp cookie, just cook these for 10 minutes. Remember they will firm up as they cool!
Which chocolate is recommended to use?
You can use milk, white or dark chocolate for these cookies. Whichever you prefer. You could even go crazy and use a combination.
You can use chocolate chips, chunks or even chop up a chocolate bar. If you have chocolate in the house, you can definitely make these!
WHat size are these cookies?
I prefer to make these cookies on the smaller side. Probably because I don’t feel so bad if I eat more than one then!
You can make these cookies however big or small you would like. The bigger you make them, the longer they will take to cook. But this will only be a few minutes more.
Bake them until they are very light brown and still soft in the middle. Also remember that they do spread when they are baking so don’t overcrowd your baking tray!
Can you freeze these cookies?
Yes you can. Lay the cookie balls on a baking tray and put them in the freezer for an hour or until they are firm to the touch.
Once they have firmed up, transfer them to a box or bag and put them back in the freezer until you want to eat them.
When you want to eat them, take as many as you’d like out of the freezer and lay them on a lined baking tray. Leave them for 15 to 20 minutes to thaw sightly before baking them as normal.
This is great if you don’t want to eat all thirty cookies at once! It also means you can have freshly baked cookies at a moment’s notice!
Chocolate Chip Cookie baking tips
There are two main tips to remember when baking these Chocolate Chip Cookies. Don’t put them too close together on the baking trays and don’t over bake them.
If you put the cookie balls too close together on the baking tray, you run the risk of having one massive cookie. Doesn’t sound like the end of the world does it?
It definitely isn’t the end of the world, but you will have to cut cookies out of the sheet of cookie rather than having nice circular cookies.
I recommend leaving more room than you think. It is always better to be safe than sorry in my book!
Before they go into the oven, I like to add a few more chocolate chips. This is optional but I think it makes the cookies look even better when they’re baked.
How long to these cookies take to bake?
This depends on how big you have made the cookies. But you are looking for them to be a light brown colour and still slightly soft to the touch.
When you bake cookies, they will appear very soft when they come out of the oven. Don’t panic and think they need to go back in the oven! They should be light brown and soft in the middle after they’ve baked.
The cookies firm up when they cool so definitely don’t want them to be firm when they come out of the oven.
Size of the cookies and slight differences in oven temperatures mean that everyone’s cookies are likely to be a little different. Check the cookies after 7 minutes and bake for a further 2 minutes if they are still really soft.
Other recipes you might like
- Salted Chocolate Chunk Cookies
- White Chocolate & Peanut Butter Cookies
- Peanut Butter Cup Cookies
- Carrot Cake Sandwich Cookies
- Cranberry & White Chocolate Cookies
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Chocolate Chip Cookies
Amazingly delicious cookies that are perfectly soft in the middle. These Chocolate Chip Cookies are simple to make, quick to cook and even easier to eat!
Ingredients
- 125 g margarine
- 100 g light brown sugar
- 125 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 225 g self raising flour
- ½ tsp salt
- 200 g chocolate chips
To finish
- 1 tbsp chocolate chips
Instructions
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Preheat the oven to 180ºC. Line baking trays with greaseproof paper or silicone liners and set aside
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Cream the butter and the sugars together until light and fluffy
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Add the egg and vanilla and mix until combined
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Add in the flour and salt and then add the chocolate chips and mix
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Shape into small balls. I do this with my smallest ice cream scoop and they are approx 25g. Place them on the lined trays making sure there is plenty of room between each ball. Add a few extra chocolate chips to each cookie before baking if you like
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Bake for 7-9 minutes until light brown
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Take them out of the oven and leave them to cool on the tray for 20 minutes or so before moving them to cool completely on a wire rack
Recipe Notes
Keep in an airtight container for 3-4 days.
Nutritional information is given as a guide only and my vary.
Kev says
These are just amazing versatile and fool proof trick is they are ready before they look it, thanks very much!
Cat says
Thanks 🙂
Yeah if you leave them until they look baked, they’ll be over baked and not soft and gooey!
Yasmin says
Super quick, super easy, great for the kids to help out with and taste amazing!
Curly says
That’s so great to hear! Pleased you liked them 🙂
Emma Hodgson says
These gave the perfect Millie’s cookie fix I was looking for whilst in lockdown!! Love that you can freeze the remaining dough for later!
Curly says
Thanks Emma! They’re so great for freezing which means you can have freshly baked cookies whenever you want 🙂
Ally says
Yummy and easy to make. Even when you only have enough chocolate for half a batch . They went down very well!!
Beth says
Your recipes are spot on! You have made me feel I can actually bake! Thank you!
Curly says
Aww that’s such a lovely comment. I’m sure you are a great baker. Glad you enjoyed the cookies 🙂
Pixie says
I think they need longer then 7 minuets but otherwise great!
Curly says
Hi Pixie, they do firm up when they cool but the size you make them and ovens can vary. I will make sure I mention this in the recipe. Glad you liked them 🙂