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Chocolate Chip Cookies - easy and fail-proof recipe that yields buttery, crispy and crunchy chocolate chip cookies that you can't stop eating, hot off your own oven!
Remember I have a talented contributor who is a baking goddess? She is back with another popular cookie recipe—the all-time favorite chocolate chip cookies!
I have to admit that I am not the biggest fan of chocolate (I know!) but I love chocolate chip cookie because it has the the benefit of not being super chocolate-y, with buttery and crunchy texture of cookies.
Chocolate chip cookies are oh-so-good when they are fresh out of the oven, with the tiny bits of chocolate chips melt in my mouth while the buttery aroma fills the house…
This is a super easy chocolate chip cookies recipe that yields AMAZING results. Say goodbye to the packaged goods, and hello to fresh chocolate chip cookies from your own oven.
Frequently Asked Questions
This recipe is only 158 calories per serving.
What To Serve With Chocolate Chip Cookies
For a delightful afternoon tea, I recommend the following recipes:
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Other Recipes You Might Like
- Salted Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Peanut Butter Dark Chocolate Cookies
- Pumpkin Chocolate Chip Cookies
Chocolate Chip Cookies
Ingredients
- 320 g (11 oz) all-purpose flour
- 80 g (2⅘ oz) cornstarch
- 1/4 teaspoon baking soda
- 250 g (9 oz) unsalted butter
- 120 g (4 oz) fine sugar
- 100 g (3½ oz) brown sugar
- 2 eggs, lightly beaten
- 2 tablespoons cocoa powder
- 250 g (9 oz) chocolate chips
- 100 g (3½ oz) almonds, chopped
Instructions
- Preheat the oven to 200°C (375°F).
- Combine the flour, cornstarch, and baking soda in a small bowl. Beat the butter, sugar, and brown sugar until creamy. Add the eggs and beat well. Gradually mix in the flour mixture. Stir in the cocoa powder, chocolate chips, and chopped almonds.
- Drop rounded tablespoons onto a baking sheet or parchment paper. You may also use a small round ice cream scoop to shape the cookies.
- Bake for about 10 minutes or until golden brown. Let cool on wire racks before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just tried this recipe! It turned out soo good and reasonably crunchy. What I really liked about it that it wasn’t too sweet. I ran out of chocolate chips and substituted with white chocochips. I did add a 1/4 tsp of salt to balance out the sweetness, though, and added and extra tbs of cocoa. I also turned my oven down to 180 and let it bake for 5 mins longer. Thanks for sharing this recipe.
That’s awesome thanks for trying these chocolate chip cookies.
Hi,
I went back to this recipe just recently to bake another batch, but apparently the recipe had been altered and some of the ingredients went missing: cocoa powder and baking soda. I did go to the “GET RECIPE” button, but again, still missing. Is this a problem on the website? Thanks.
Thanks for letting me know. It’s fixed.
Can I not putting in the almonds? Would it change anything?
Sure you can.
I baked this cookies and my children love it…
It really crunchy and not so sweet…
Really love it…
Thanks dear for yr receipe…
Thank you for this, my cookies turned out nicely and looks similar to the picture!
I used a macaron mat to even out the shapes (much easier) and left them a little longer after the initial 10 mins (but heat turned off)
They turned out crispy (but don’t leave it in too long as it will burn). Instead of cocoa I used chocolate emulco.
Awesome, thanks for trying my chocolate chip cookies recipe!
Why isnt the conversion weight attached linked not converting? It says to wait … loading. But I waited 20mins still nothing. Please advice. Thank u.
hi can i use self raising flour instead of plain flour and baking powder
Yes I think you can!
hi can I replace the butter with Planta instead?
I am not sure how they will turn out though.
Hi. Thanks for this recipe. Just a quick question. Would the butter be salted or unsalted and the Cocoa powder, is it sweetened or unsweetened?
Salted or unsalted is fine. Cocoa powder unsweetened.
Hi Bee, I’ve tried this chocolate chip cookies on my daughter’s wedding day packed in a jar as doorgifts to all our guest. And you know what “all my guest loves it” it’s delicious and crispy. Thanks for sharing this recipe..
It is one of the best tasting CCC that I have tried!
It was crunchy when still warm but looses its crunchiness shortly after it was completely cooled :((
I wonder what can I do to make the cookies stay super crunchy?
Thinking aloud: would increasing the conflour help?
I may try try an earlier suggestion to add crushed conflakes – I think it will give it the crunchiness that I’m looking for.
Thanks for the recipe!
Hi, can this dough be kept in the fridge to be baked later (24-48 hrs)as I understand from other recipes that the cookies will taste even better?