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My Perfect Chocolate Chip Cookies

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  • 150g soft unsalted butter
  • 125g soft light brown sugar
  • 100g caster sugar
  • 2 teaspoons vanilla extract
  • 1 egg, fridge-cold
  • 1 egg yolk, fridge-cold
  • 300g flour
  • 1/2 teaspoon bicarbonate of soda
  • 1 x 326g packet of milk chocolate morsels or choc chips


  1. Preheat the oven to 170C.  Line a baking sheet with baking parchment.
  2. Melt the butter and let it cool a bit.  Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.  Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.  Slowly mix in the flour and the bicarb. until just blended, then fold in the chocolate chips.
  3. Scoop the cookie dough into an American quarter-cup measure or a 60ml round ice-cream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm apart.  You will need to make these 2 batches, keeping the bowl of cookie dough in the fridge between batches.
  4. Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted.  Cool on the baking sheet for 5 minutes before transferring to wire racks.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: British