Chocolate Chip Butter Cookies
Recipe Summary
Soft-centered chocolate chip butter cookies made with creamed butter, brown and white sugar, and folded chocolate chunks or chips. Rested on the hot baking tray for a chewy, tender texture.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 125 g | Softened |
| Brown sugar | 75 g | See notes for brown sugar substitution |
| White sugar | 50 g | |
| Egg | 1 | |
| Vanilla | - | To taste / extract |
| Baking soda | ½ tsp | |
| Baking powder | ¼ tsp | |
| Salt | ½ tsp | |
| Flour | 180–190 g | |
| Chocolate | 100–125 g | Chunks or chips |
Instructions
-
Cream Butter and Sugars
Cream the soft butter, brown sugar (75 g), and white sugar (50 g) together for about 2 minutes until well combined.
-
Add Wet Ingredients
Mix in the egg and vanilla.
-
Fold Dry Ingredients and Chocolate
Gently fold in the flour (180–190 g), baking soda (½ tsp), baking powder (¼ tsp), salt (½ tsp), and chocolate (100–125 g) until just combined into a dough.
-
Chill Dough
Chill the cookie dough in the refrigerator for 30 minutes.
-
Shape and Bake
Preheat the oven to 180°C conventional (or 170°C fan). Form the dough into roughly walnut-sized balls and place them on a baking tray. Do not flatten them much. Bake for 10–12 minutes.
-
Carryover Resting
Remove the cookies from the oven when the edges are set but the centers still look slightly underdone. Leave them on the warm tray for 10 minutes to finish cooking.
Useful Notes
Soft Center Secret
Pulling the cookies out when the centers look slightly underdone and letting them rest on the hot tray for 10 minutes is the single biggest trick for getting a soft, chewy center instead of a dry cookie.
Brown Sugar Substitution
If brown sugar is unavailable, substitute with 120 g white sugar total, use 185 g flour, and retain the salt and baking soda amounts. The cookies will turn out crisper and less chewy, but still very delicious.