🍪 Chocolate chip cookies
Chocolate chip cookies are baked from a dough of flour, butter, white and brown sugar, eggs and vanilla, studded with small chocolate chips. Good ones are crisp at the edges and chewy in the middle, with pockets of melted chocolate. They are eaten warm or at room temperature as a snack or dessert, often with a glass of milk.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 280 g plain flour
- 1 tsp baking soda, ½ tsp salt
- 225 g butter, softened
- 150 g white sugar
- 150 g brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 300 g chocolate chips
Method
- Heat the oven to 190 °C and line two trays with baking paper.
- Beat the butter with both sugars until creamy, then beat in the eggs and vanilla.
- Stir in the flour, baking soda and salt, then fold in the chocolate chips.
- Scoop tablespoon-sized balls onto the trays, 5 cm apart.
- Bake for 9–11 minutes until golden at the edges but still soft in the middle; cool on the tray for 5 minutes.
How to make it lighter
- Scoop smaller cookies — two 25 g cookies feel like more than one large one.
- Use 200 g chocolate chips instead of 300 g; the cookies still taste chocolatey.
- Freeze dough balls and bake only two at a time instead of a full tray.
History
The chocolate chip cookie is usually credited to Ruth Wakefield of the Toll House Inn in Whitman, Massachusetts, in the late 1930s. Her recipe was printed widely and the cookie quickly became one of the best-known American bakes.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →