Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Equipment
Bowl; mixer or spoon; scales; lined trays; oven; rack.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Cream · About 5 min
- Beat 120 g soft butter, 100 g brown sugar and 60 g caster sugar for 2–3 minutes until lighter. Beat in 1 egg and 1 tsp vanilla extract.
Mix · About 5 min
- Whisk 220 g plain flour, ½ tsp baking soda and ¼ tsp salt separately. Fold into butter mixture; add 150 g chocolate chips.
Check: Stop mixing once no dry flour remains; do not eat raw dough.
Chill and portion · About 30 min
- Cover and chill for 30 minutes. Heat oven to 180°C / 350°F. Form sixteen equal balls; space on lined trays.
Bake · About 12 min
- Bake each tray for 10–12 minutes. Cool on the tray for 5 minutes, then move to a rack.
Check: Edges are golden and centres are set but still soft.
Tips
- Soft butter is pliable rather than melted.
- Leave space for cookies to spread.
Substitutions
- Use chopped chocolate instead of chips.
- Use dark chocolate if you prefer less sweetness.
Storage
- Cool completely before covering. Keep plain baked goods airtight for up to two days; refrigerate if adding perishable fillings.
- Warm bread or scones briefly in a moderate oven. Cookies and muffins can be served at room temperature. Freeze cooled portions for up to two months.
Make ahead
- Refrigerate dough for up to one day.
- Freeze portioned dough; bake from chilled or frozen, allowing extra time.
FAQ
Why did they spread too far?
Dough may be warm or butter melted. Chill before baking.
Why are they hard?
They may have baked too long. Remove when the edges set.
How many does it make?
The base draft makes sixteen cookies, or two cookies per serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
