Chocolate chip cookies
A classic batch for sharing. Learn to mix a dough and watch the edges for the right colour.
Based on PJ Hamel’s King Arthur Baking recipe ↗
- Time
- 36 minutes
- Makes
- 36 cookies
- Oven, conventional
- 190°C / 375°F
Before you begin
Read the whole recipe, then get these ready.
- Two baking sheets
- Baking paper
- Mixing bowl and electric beater
- Kitchen scale and measuring spoons
This recipe includes shortening. Do not replace it with butter and expect identical results. Keep the original quantities for your first bake.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 190°C (375°F). Line or grease two baking sheets.
- 2
Beat sugars, butter, shortening, salt, extracts, vinegar and baking soda until smooth. Beat in the egg and scrape down the bowl.
- 3
Mix in the flour, then the chocolate chips.
- 4
Scoop balls about 3 cm across, leaving 5 cm between them. Bake for 11–12 minutes, looking for brown edges and lightly golden tops.
- 5
Let the cookies firm up on the tray before moving them. Repeat with the remaining dough.
Your baking notes
Notes stay on this device.