Chilling the dough helps control spread and gives flour time to hydrate. Bake one test cookie first if your trays or oven behave unpredictably.
Kitchen safety: Use clean equipment, heat protection and appropriate supervision. Do not taste raw flour-based batter or dough.
Ingredients
- 170 g unsalted butter, softened
- 150 g light brown sugar, about 3/4 packed cup
- 100 g granulated sugar, about 1/2 cup
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 250 g all-purpose flour, about 2 cups
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 200 g chocolate chips or chopped chocolate
Method
- Beat butter and both sugars until creamy and slightly lighter.
- Beat in the egg, yolk and vanilla, scraping the bowl.
- Whisk flour, baking soda and salt separately, then mix into the butter mixture only until combined.
- Fold in chocolate. Cover and chill for at least 1 hour.
- Heat the oven to 180°C / 350°F. Portion 35 g mounds about 5 cm / 2 in apart.
- Bake for 10 to 13 minutes, until edges are set and centres remain slightly soft.
- Cool on the tray for 5 minutes, then transfer to a rack.
Useful notes
- Use heat-treated flour and a no-bake formulation if making edible cookie dough; this ordinary dough is intended to be baked.
- Cool trays before adding a second batch.
- Chopped chocolate creates irregular pools; chips hold their shape more.
Storage
Cool completely and store airtight. Freeze portioned dough only when safely prepared and clearly labelled for baking.
Before serving
Check the texture, temperature and storage conditions. Identify relevant allergens for anyone sharing the dessert, and follow local food-safety guidance.