Classic chocolate chip cookies

Name: Classic chocolate chip cookies
Total time: 2400 s
Yield: 8 large cookies
Cuisine: British
Ingredients: 200 g unsalted butter, room temperature; 180 g light brown sugar; 80 g caster sugar; 1 large egg, room temperature; 250 g self-raising flour; 200 g plain flour; 1 tsp salt; 1 tsp baking powder; 150 g dark chocolate chips; 150 g milk chocolate chips

Santy Coy @chefsantycoy

Gold Coast, Australia

I recall that the best chocolate chip cookies I've ever had were in America during a visit to my brother. The cookie was large, thick, chewy, and soft, unlike any cookies I've encountered here, which are flat and crunchy. I later learned that these were New York style cookies. NY-style cookies are thicker, chunkier, soft and gooey on the inside, with a slightly crispy exterior, while regular chocolate chip cookies are generally thin, chewy or crispy, and smaller in size. NY-style cookies weigh about 130-150g each, totaling nearly half a kilogram for just four cookies! I make a lot of them and freeze the raw cookie dough, baking from frozen if I don't want to prepare the entire batch. Once baked, they can last for 4-5 days. Perfect gift for our neighbour or friends.

#CA2025 #may2026 #chocolatechips #newyorkchochipcookies #cookies #dessert #sweets #thebestcookieever #brownsugar #unsaltedbutter #selfraisingflour #plainflour #castersugar #bakingpowder #cookdpadukrecipe #bakingfromscratch #sweettoothcraving #cookielover

Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

40 minutes

8 large cookies

200 gunsalted butter, room temperature
180 glight brown sugar
80 gcaster sugar
1large egg, room temperature
250 gself-raising flour
200 gplain flour
1 tspsalt
1 tspbaking powder
150 gdark chocolate chips
150 gmilk chocolate chips

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Steps

40 minutes

1

In the bowl of a stand mixer with the paddle attachment, beat the butter for 2 minutes on medium speed. Add the sugar and beat for a further 3-5 minutes. Scrape down the sides of the bowl to ensure all the butter is fully incorporated.
2

Add the egg and beat on low speed until just incorporated.
3

Add dry ingredients and beat on low speed until incorporated.
4

On low speed, add the chocolate chips to combine.
5

Weigh each cookie dough ball to 150 g.
6

Chill in the freezer for at leasr 3 hours before baking.
7

When ready to bake, preheat the oven to 160ºC fan force and line a baking tray with baking paper. Place cookie dough balls onto the tray at least 2 cm apart and bake for 30 minutes until golden on top.
8

Allow to cool for 15 minutes before enjoying. (Try not to be impatient; the cookies need this time to continue cooking at room temperature).
9

Enjoy
10

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Santy Coy @chefsantycoy

on May 19, 2025 09:31

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!