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I’ve started a brand new series on TheKateTin.com where I’ll be sharing all my classic, basic recipes. As someone who doesn’t like ‘plain’ and loves putting twists and mash-ups on, well everything, I know that sometimes you just want a classic scone, cupcake, vanilla cake etc.

THE KATE TIN CLASSICS

I’ve started with my absolute go-to classic choc chip cookie recipe – I’ve used this recipe as a base for some pretty incredible creations – including this Brown Butter Chocolate Chip Cookie recipe which is so Instafamous I’ve considered giving it it’s own page… 

Having an excellent recipe to start with is a good base to the best chocolate chip cookie, but there are also a few other tips I’ve picked up a long the way which makes a difference:

1.  Never skimp on creaming – it takes a good 8 minutes in a stand mixer to reach a light and fluffy consistency that makes all the difference in baking!

2. Use an ice cream scoop to portion the cookie dough – this helps them all bake at the same time so you’re not left with some crunchy and others raw. This is the one I have (Progressive 1 1/2 Tbsp scoop) which I found at a baking shop. Keep an eye out for it, it’s the perfect cookie size! 

3. Use really good quality choc chips that aren’t bake-stable. My absolute worst is chocolate that has been stabilised so it doesn’t melt in the oven. Why would anyone NOT want melty gooey pockets of chocolate in a cookie?! My choc chips are not bake-stable (yay for melty chocolate), made locally (yay for creating jobs) and use sustainably-sourced ingredients (another yay for saving the world with choc chip cookies). 

4. Never measure choc chips. Yes, I’ve given you an amount but really, you add as much as you please! There’s no such thing as too much chocolate in a choc chip cookie. 

5. Let the cookie batter stand. I know, I know. But if you’re willing to wait, the flour sucks up all the moisture and you get a really moist, chewy cookie. Not the end of the world if you don’t want to wait, but it does make a difference. 

6. Underbake your cookies – I love mine soft and moist on the inside and crispy on the edges so I underbake my cookies by 2-3 minutes. 

 7. Always make and freeze extra cookies. I freeze the cookie dough balls on a baking sheet then once they’re hard, I stick them in a ziplock bag and keep them in the freezer. Simply bake from frozen – just keep an eye on that baking time as they will bake a little longer. 

Classic Chocolate Chip Cookies
Yields 24
Print
Ingredients
  1. 200g salted butter or margarine, softened
  2. 175g soft brown sugar
  3. 165g white sugar
  4. 1 tsp vanilla extract
  5. 2 tbsp milk
  6. 1 large egg
  7. 300g cake flour
  8. ¼ tsp baking powder
  9. ¼ tsp bicarbonate of soda
  10. 250g The Kate Tin Dark Chocolate Chips
Instructions
  1. Preheat oven to 180°C (or 160°C fan-forced).
  2. Line two cookie sheets with non-stick baking paper.
  3. Place the butter and both the sugars in the bowl of an electric mixer and cream for 8-10 minutes until pale, creamy and light.
  4. Add the vanilla, milk and egg.
  5. Add the flour, baking powder, bicarbonate of soda and choc chips and mix to combine.
  6. Allow the mixture to stand for 2-3 hours (optional, but it does make a super chewy and moist cookie!)
  7. Use an ice cream scoop to scoop cookie batter onto the prepared baking trays, leaving enough room for spreading.
  8. Bake for 14 minutes or until the edges of the cookies are golden brown but the centre should still be moist.
The Kate Tin https://thekatetin.com/