Recipe Roundup: The Best Choc Chip Cookies

Image: Your Cup of Cake

When a sugar-craving hits, there’s nothing better than filling your kitchen with the smell of freshly baked chocolate chip cookies. Whether you like them soft and gooey or crisp and crunchy, we’ve found a recipe to suit everyone. We’ve even found an incredible egg-free variety. So go ahead – pop on your stretchy pants and let the taste testing begin!

Best Crunchy

Image: The Baking Chocolatess
Image: The Baking Chocolatess

If you’re a crunchy cookie lover, we’ve found the recipe for you. The soft chocolate chips are surrounded by thin and crispy edges with a slightly chewy centre. The beauty of this recipe is that you can make the cookies quite large …but will you be able to stop at just one? We doubt it.

What you’ll need:

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 and 1/4 tsp salt
  • 1 cup butter
  • 3⁄4 cup sugar
  • 3⁄4 cup dark brown sugar, firmly packed
  • 1 tsp water
  • 1 tsp vanilla extract
  • 2 large eggs, slightly beaten
  • 1 cup Chocolate Chips
  • 1 cup Milk Chocolate Chips

Start baking!

  • Preheat oven to 180 degrees celsius
  • Line trays with greaseproof baking paper
  • Grab a large bowl and whisk flour, baking soda and salt
  • In a separate bowl, use an electric mixer to cream the butter and sugars until pale, then add the water and vanilla. Mix gently until just combined
  • Slightly beat the eggs in a cup then fold through the butter mixture.
  • Add the flour mixture from step one then fold in the chocolate chips.
  • Using a tablespoon or teaspoon (depending what size cookies you want) drop balls of mixture onto trays
  • Bake for 12-17 minutes. Edges should be golden brown.

See original recipe here

Best chewy

Image: Buns In My Oven
Image: Buns In My Oven

Here’s our pick for ooey gooey chewy goodness. This is a simple, classic recipe that’s great to make with kids (if you don’t mind a bit of mess along the way!). When you bake with kids, they feel a real sense of achievement and this is an easy way to help them feel confident in the kitchen. Plus, you just HAVE to try a few or they’ll be offended!

What you’ll need:

  • 8 tablespoons butter
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 teaspoon espresso powder, optional
  • 2 teaspons vanilla extract
  • 1 egg
  • 1 and 2/3 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Start baking!

  • Preheat oven to 180 degrees celsius. Prepare greased baking trays or baking sheets
  • Melt butter over medium heat, stirring, until melted and browned. Remove when golden brown and let cool for a few minutes
  • Add butter to mixing bowl, and then add brown sugar, white sugar, and espresso powder (if using). Beat until well combined.
  • Add the vanilla and egg until just combined.
  • Gradually pour in the flour, baking soda, and salt. Don’t over-mix
  • Grab a wooden spoon and manually stir in the chocolate chips
  • Roll into balls  (9 large, 12 small) and place on a large baking sheet.
  • Bake for 11 minutes. They will appear slightly undercooked wqhen you take them out, but this is normal. Allow to cool for 5 minutesbefore transferring to a wire cooling rack.

See original recipe here

Best allergy friendly (egg-free)

Image: Decisive Cravings
Image: Decisive Cravings

It took this blogger five years to find her perfect chocolate chip cookie recipe, and the fact that it’s egg-free is just an added bonus (particularly if you suffer from an allergy or intolerance). This is a great recipe to hand out to neighbours or at a child’s birthday party, and the milk can easily be substituted for soy.

What you’ll need:

  • 1 cup + 2 tbsp all-purpose flour
  • 1/2 tsp of baking soda
  • A good pinch of salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • (I use soy milk)
  • 1/2  cup quality chocolate chips (ideally half milk and half dark chocolate)

 Start baking!

  •  Preheat oven to 180 degrees celsius
  • Line oven tray with baking paper
  • Mix the flour, salt and baking soda in a bowl and keep aside
  • Add the softened butter to another bowl and beat it with a whisk until it becomes smooth. This can take a good five minutes (or you can use an electric mixer)
  • Once the butter is smooth, add the sugars and beat until it becomes soft and smooth
  • Now add milk and use the whisk to mix it through
  • Once thoroughly mixed, add the flour, salt and baking soda and whisk until mixed together
  • Add the chocolate chips and swap the whisk for a metal spoon to mix the choc-chips through
  • Using a tablespoon of dough at a time, roll the dough into balls, place onto the tray at about 3cm apart and then flatten using the bottom of a glass
  • Bake them for 10-12 minutes (I find 11 minutes is the magic spot), remove the cookie tray from the oven and allow the cookies to cool  

See original recipe here

Best all rounder

Image: In Mama Steph's Kitchen
Image: In Mama Steph’s Kitchen

What you’ll need:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (unsalted butter, melted)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 2 cups t chocolate chips

Start baking!

  • Heat your oven to 165°C
  • Line your trays with baking paper
  • Sift flour, baking soda and salt. In a separate bowl, cream the butter and sugars
  • Add vanilla, egg, and egg yolk then beat together until it becomes pale and creamy
  • Fold in the sifted ingredients, being careful not to over-mix
  • Use a wooden spoon and stir through the chocolate chips
  • Decide whether you’d like large or small cookies, and drop an appropriate amount onto the baking paper or greased trays
  • For big cookies, bake for around 15 minutes. For little ones bake for around 10 minutes
  • Cool on the tray for about ten minutes then transfer to a cooling rack before devouring

Get the original recipe here 

Feature image: Your Cup of Cake