Thursday 5 July 2018

American-Style Choc-Chip Cookies

These are basically a copy of the sort of biscuit you get at Millies Cookies (other shops are available). This works well with white and dark chocolate, or you could swap some of the flour for cocoa powder for double-chocolate!

This recipe makes about 18-20 cookies, of a standard size. You could make them larger or smaller as you see fit, though may need to tweak the cooking time a little.

I often (and you'll see this in the pictures) make a double batch, then split it and stir in different types of chocolate at the end...they bake and cool pretty quickly, and never had an problem getting people to eat them

Choc-Chip Cookies - Recipe (makes 18-20)

  • Pre-heat oven to 150'C
  • Have 2-3 clean baking shets ready


  • 250g plain flour
  • ½tsp bicarbonate of soda
  • ½tsp salt
  • 170g butter
  • 100g caster sugar
  • 200g soft brown sugar
  • 1 egg
  • 1 egg yolk
  • 1tsp vanilla essence
  • 200g chocolate drops (dark or white...chefs choice!)

1) Sieve the flour, bicarb and salt together into a bowl

2) Place the butter in a heatproof bowl, and microwave in 10 second bursts until melted

3) Place the melted butter in a stand mixer with the paddle attachment

4) Add the sugars, and beat together  well

5) Add the egg, yolk and vanilla essence and continue to beat until smooth

6) Fold in the sieved flour until just combined (my stand mixer has a fold-function, which works well for this)

7) Stir in the chocolate chips

8) Using your hands, form balls of the mixture approximately2.5-3cm in diameter. Place these on the baking trays well spaced out (~9 to a tray works well)

9) Bake each tray for 13 minutes (you may need to tweak this a little, depending on your oven. Timing is important, as you want that crisp on the outside, chewy in the middle consistency)

10) Remove from the oven, and leave to cool on the tray for 5 minutes

11) Carefully slide/remove the cookies from the tray, and place on a wire rack to cool