Easy 5-Ingredient Chocolate Chip Cookies
These Easy 5-Ingredient Chocolate Chip Cookies deliver the perfect balance of crisp edges and chewy centres with just pantry staples. Ready to bake in minutes, they're the ultimate simple treat
Equipment
- 2 large baking trays
- Hand held electric beaters or stand mixer
Ingredients
- 125g butter, at room temperature
- ¾ cup caster sugar
- 1 egg
- 1 ⅓ cups plain flour (all-purpose flour)
- 1 cup chocolate chips of choice (dark, milk, white or flavoured)
Instructions
- Preheat oven to 180℃. Line 2 baking trays with baking paper. Cream butter and sugar together in a mixing bowl using electric beaters until light and creamy.Add the egg and beat to combine.
- Add the flour and stir until a dough forms. Fold through the choc bits. Chill mixture for 20 minutes.
- Roll heaped tablespoonful of mixture into balls and place onto trays, leaving room for spreading. Bake for 12-14 minutes or until lightly golden around the edges. Cool on trays for 5 minutes then transfer to a wire cooling rack to cool completely. Store in an airtight container.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use large size and eggs are 55-60 g each, unless specified. - Chill the Dough: Chilling for 20 minutes is essential to prevent excess spreading and ensure a chewy texture.
- Bake for Chewiness: For soft, chewy centres, remove cookies when the edges are golden but the centres still look slightly underdone.
- Butter: Use butter at room temperature for best results. If using unsalted butter, add a pinch of salt.
- Customise: Add ½ cup of chopped nuts, oats, or dried fruit along with the chocolate chips for variation.