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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:

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.