Big Chocolate Chip Cookies
This is an easy chocolate chip cookie recipe that requires no cookie dough chilling. These cookies are soft and chewy in the middle and slightly crispy at the edges. This recipe yields ten big chocolate chip cookies.
  • CourseCookies
  • CuisineAmerican
  • 125grams Buttersofted
  • 75grams Caster sugar
  • 75grams Brown sugar
  • 1number Large egg(58 grams)
  • 185grams Plain flour
  • 1/2teaspoon Baking powder
  • 1/4teaspoon Baking soda
  • 1teaspoon Vanilla extract
  • 1cup Semi sweet chocolate chips
  • 1/2cup Walnutschopped
  • 1pinch Salt
  1. Preheat oven at 160°C for 10 minutes.
  2. Mix plain flour, baking powder, baking soda, and salt. Sift and keep it aside.
  3. Beat butter, caster sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Add egg and vanilla extract, beat until combined. Stir in sifted flour mixture. Add chocolate chips and walnuts, and mix well.
  4. Drop level 1/4 cup of mixture about 5 cm apart on baking paper-lined oven trays. (I used an ice cream scoop to measure the dough)
  5. Bake for 16 minutes or until light golden brown on the edges and still soft in the center. Remove from the oven and let the cookies cool completely on the tray.
  6. Store the cookies in an airtight container for up to four days.
  7. Note – I used Hershey’s semi-sweet chocolate chips in this recipe.
  8. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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