Sometimes you just need a tried and tested biscuit recipe, you know the one that will turn out time after time and is simple and delicious. That is where this basic chocolate chip cookie recipe comes into its own. It is my Mum’s recipe and one I have been using for years and years and never fails.
I love the fact that it uses a few basic ingredients, is reliable but more than that it makes delicious cookies that disappear fast. This simple recipe will show you how to make a basic cookie dough that can be customized with your favourite mix-ins. Perfect for all your baking needs! Even better it is perfect to freeze and suitable for anyone with an egg allergy.
Top Tip: An ice cream or cookie scoop is a total game changer when it comes to making cookie dough balls and ensuring your cookies are the same size and bake evenly.
Hard to believe that they have just five ingredients! Do not let the fact that I call this a basic chocolate chip cookie recipe fool you. It’s the perfect cookie dough for chocolate chips or chunks, nuts, M&M candies, dried fruit, peanut butter or even plain sprinkled with cinnamon sugar.
Basic Chocolate Chip Cookies
A delicious, but simple 5 ingredient cookie that is easy to make.
Ingredients
- 225 grams Salted butter room temperature
- 110 grams caster sugar
- 275 grams Plain Flour
- 1 tspn Vanilla Extract
- 75 grams Chocolate Chips
Instructions
Preheat the oven to 190C/170C fan/gas 5.
Cream the butter and sugar together until the mixture is light and fluffy – use either a wooden spoon or mixer
Add vainilla extract, flour and chocolate chips and mix until it forms a dough.
Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet and flatten them with the bottom of a glass or your hand.
Bake in the oven for around 10-12 mins until they are golden brown.
Recipe Notes
Freezeable: Make the dough as directed, fold in the mix-ins and then scoop the dough onto a baking sheet. I like to pop them on a tray in the freezer to harden them up a bit and then transfer them to an airtight container for freezing.
To bake frozen scooped cookie dough, remove the dough balls from the freezer and place them on a lined baking sheet 2 inches apart. Allow the dough to thaw for 20-30 minutes on the counter. Then preheat the oven and bake as directed.
There is always a debate as to whether to use salted or unsalted butter. My mum always used salted butter, so I continue to do that and even the recipes that use unsalted often tell you to add a prince of salt as it brings out the other flavours.
If you like this then take a look at our A-Z of cooking with kids.
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