Classic Chocolate Chip Cookies

Classic Cookies
Written By Craig

Welcome to the start of a sweet new series! Every journey needs a starting point, and for our cookie adventures, this recipe is the baseline.

When crafting the ideal chocolate chip cookie, small tweaks make all the difference. After testing this batch, switching from standard chocolate chips to coarsely chopped chocolate elevated the texture score from a mediocre 5 to a solid 8. Combined with a sprinkle of flaky sea salt right out of the oven, these deliver crisp edges, gooey centers, and incredible flavor.

Don't just take my word for it—these were taste-tested and officially approved by the in-house panel (my oldest kid!).

The Verdict

  • Taste: 9/10

  • Texture: 8/10

  • Appearance: 7/10

  • Bake Again? Absolutely.

Ingredients

  • 170 g unsalted butter, softened

  • 150 g brown sugar

  • 100 g granulated sugar

  • 1 large egg (approx. 50 g)

  • 5 g vanilla extract

  • 250 g all-purpose flour

  • 4 g baking soda

  • 3 g fine salt

  • 170 g semisweet chocolate, coarsely chopped

  • Flaky sea salt, for finishing

Step-by-Step Instructions

  1. Cream the Base: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until smooth and combined.

  2. Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.

  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and fine salt. Fold the dry mixture into the wet ingredients just until no flour streaks remain.

  4. Fold in Chocolate: Gently fold in your chopped semisweet chocolate.

  5. Chill (Optional, but recommended): Chill the dough in the fridge for 30–60 minutes to prevent excess spreading and enhance the flavor.

  6. Bake: Portion the dough onto lined baking sheets. Bake at 175°C (350°F) for 10–12 minutes (oven fan on) until the edges are golden brown and the centers remain soft.

  7. Finish & Cool: Immediately top with a pinch of flaky sea salt upon removing from the oven. Let the cookies rest on the warm baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.

Baker's Notes

Pro-Tip: Swapping standard chocolate chips for a hand-chopped chocolate bar is the ultimate game-changer. The irregular chunks melt into rich pools, while the fine chocolate "dust" creates subtle ribboning throughout the dough.

🍪 Classic Chocolate Chip Cookies

Craig's own recipe — the series baseline.

Taste 9/10 Texture 8/10 Appearance 7/10 Bake again? Yes ✓

Ingredients

  • 170 g unsalted butter, softened
  • 150 g brown sugar
  • 100 g granulated sugar
  • 1 large egg (about 50 g)
  • 5 g vanilla extract
  • 250 g all-purpose flour
  • 4 g baking soda
  • 3 g fine salt
  • 170 g semisweet chocolate, chopped
  • Flaky sea salt, for finishing

Method

  1. Cream butter with both sugars.
  2. Mix in egg and vanilla.
  3. Whisk flour, baking soda, and salt; fold in just until combined.
  4. Fold in the chopped chocolate.
  5. Optional: chill 30–60 minutes.
  6. Bake until golden at the edges with a soft center.
  7. Rest on the pan 5–10 minutes, then move to a rack.
175 °C (350 °F) · 10–12 minutes
Baker's notes: Tested Sept 30 — chopped chocolate instead of chips took the texture from 5 to 8, with the oven fan on. Finished with flaky sea salt. Taste-tested by the in-house panel (my oldest).
▶ Watch me bake these on YouTube
Craig