Thin and chewy chocolate chip cookies.


What you'll need

  • 120 grams of Unsalted Butter
  • 100 grams of Caster Sugar
  • 180 grams of Light Brown Sugar

  • 1 egg*
  • 1 teaspoon of Vanilla Extract

  • 150 grams of Flour
  • 3 grams of Baking Soda

  • 120 grams of Milk Chocolate Chips or Chunks
  • 120 grams of Dark Chocolate Chips or Chunks

*Make sure these ingredients are at room temperature.


What you'll need

  • Paddle Attachment(s)
  • Electric Mixer
  • Big Mixing bowl
  • Silicone Spatula
  • Plastic Wrap
  • Whisk
  • Baking Paper (or Silicone Baking Mat)



  1. Whisk together flour and baking soda.
  2. Melt the butter and let it cool for a few minutes.
  3. Add both kinds of sugar into a bowl and mix well.
  4. Add melted butter and mix well.
  5. Add the eggs and vanilla extract.
  6. Whip until ribbons form.
  7. Sift in flour mixture, then fold to incorporate.
  8. Mix together both kinds of chocolate chips or chunks.
  9. Add chocolate chips, or chunks, and fold to incorporate.
  10. Refrigerate dough for at least 2 hours or preferably overnight.
  11. Preheat your oven to 180 degrees Celsius.
  12. Form about 18 cookies from the dough and place five at a time onto a baking sheet lined with baking paper. Note: My cookie dough balls were all around 45 grams.
  13. Bake for 10 - 15 minutes, until the edges have started to brown slightly.
  14. Let them cool for about 5 minutes on the baking sheet, then transfer to a wire rack and let cool completely.


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