Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
My easiest Chocolate Chip Cookies (Soft!) Recipe
A protracted awaited reader request…. I’ve misplaced depend of the variety of instances I’ve had folks writing in asking for my chocolate chip cookie recipe!
In fact, I used to be sitting on it as a result of I wished to verify I examined it correctly for various measures in numerous international locations. For those who’ve ever tried a cookie recipe written by somebody in a foreign country and had it fail miserably, chances are high that it’s due to the distinction in cup, tablespoon and teaspoon measures between international locations. For instance, 1 normal Australian cup of flour is 150g/5.3 ounceswhereas 1 normal US cup is 120g / 4.5 oz.
For many recipes, the distinction between measures isn’t sufficient to have an effect on the recipe or the distinction is proportional throughout the entire recipe so it nonetheless works effective. Nevertheless, for baking recipes, you actually should watch out. Particularly cookies and truffles.
In order that’s a bit of tip for you when utilizing baking recipes – test the nation of origin of the author. If it’s not your nation, proceed with warning! 😉
Oh – in case I forgot to make it actually clear – sure I’ve examined this recipe utilizing Australian & remainder of world cups (all exc US are very related) and US cups and weight measures.
Oh – and that is primarily based on a Cooks’ Illustrated tried and examined recipe. That all the time helps!
This chocolate chip cookie recipe could also be a bit of completely different to most you’ve come throughout. It’s distinctive in that there’s no creaming butter, no electrical beater is required, there’s no refrigeration of the dough (except it’s stinking scorching the place you’re!) and there’s no rolling dough.
Dump and blend. The batter can be fairly tender at first due to the melted butter, however after 5 minutes or so, it companies up right into a tender dough that may be scooped onto the baking tray and it holds its kind completely. Utilizing an ice cream scooper with a lever (severely helpful kitchen utensil – cookies, pancakes, MEATBALLS), it’s tremendous fast to dollop the dough into good spherical mounds that unfold into stunning spherical cookies.
Harmful. I ought to have referred to as these Harmful Choc Chip Cookies.
Glad weekend everybody! – Johnsat xx
For Cookie Monsters 🙋🏻♀️
-
Oatmeal Raisin Cookies
-
3 Ingredient Peanut Butter Cookies
-
Shortbread Cookies
-
Anzac Cookies
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Ricciarelli (Italian almond cookies)
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Byron Bay copycat cookies – Choc Chunk, White Choc Macadamia and Chewy Choc Fudge
PPS This recipe makes large cookies about 10cm/4″ extensive. I’ve a cookie baking session deliberate this weekend and plan to check out completely different sizes for bake instances and can replace the recipe! <– Mentioned baking session occurred, recipe up to date for instructions for small cookies!
PPPS I don’t know why it’s however my recipes all the time appear to return out with odd numbers. This recipe makes 13 cookies. THIRTEEN. My trays match 6 every completely. Which suggests I’ve to have a 3rd tray…..for simply ONE cookie. 🙄
Ingredients
- 1 3/4 cups plain / all purpose flour
- 1 tsp salt
- ½ tsp baking soda (bi carb soda)
- 175g / 12 tbsp unsalted butter , cut into 2 cm/ 4/5″ cubes (1.5 US sticks / 6 oz)
- 1/2 cup brown sugar , packed (light or dark) (Note 1)
- 1/2 cup caster sugar (US: granulated sugar)
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 1/4 cups chocolate chips , separated (US: semi sweet chocolate chips or chunks)
Instructions
- Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
- Line 2 trays with baking / parchment paper.
- Whisk the flour, salt and baking soda in a bowl.
- Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
- Whisk to finish melting the butter. (Note 2)
- Add brown and white sugar, whisk energetically for 15 seconds.
- Add egg, yolk and vanilla, whisk well for 15 seconds.
- Add flour mixture and mix until flour is almost fully incorporated.
- Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
- Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
- LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2″ apart – 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
- SMALL COOKIES (26 – 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75″ apart, top with choc chops.
- Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
- Cool on the tray – they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!
Notes
1. I switch between light and dark brown sugar, I use whatever I have. If I had both, I probably use light over dark more often. The flavour difference is not noticeable to me. Light brown sugar will produce a slightly paler cookie which does suggest its softness.
2. If the butter is fully melted in the microwave so it’s transparent when you take it out, the cookie is not quite as soft. Not a deal breaker, just a little tip that makes a difference!
3. FIRMING UP BATTER: While the butter is warm, the batter is quite loose (see video). Standing for just 5 minutes firms up the batter, turning it into a soft cookie dough so when you drop mounds onto the tray, they stay in a mound shape. If it is super hot where you are, you may need to refrigerate for a bit.
4. A standard ice cream scooper is 3 tablespoons. The ones with levers like what I use in the video are a terrific utensil that I use more frequently for things like cookies, pancakes and even meatballs more than I do ice cream!
You can also make smaller cookies and I will update this recipe with a guide for baking times for different size cookies in the near future – there are cookie baking plans for this weekend!
5. HIGH ALTITUDE BAKING – a reader at 7200 ft reported that this worked perfectly with the sugar reduced to 3/4 cup (total).
DIFFERENT COUNTRY CUPS: No need to do any calculations to adjust, this recipe will work no matter which country you are in with the exception of Japan, please use weights provided.
Background: Measuring cups and teaspoons can differ between some countries. For most recipes, the difference is not material enough to affect the recipe. However, for baking recipes, it does make a difference. I’ve tested this recipe with US cups, Aussie cups (which is very close to rest of world) and weights. No difference!
6. STORING: Keeps great for 3 days in an airtight container and they freeze well too. Dough keeps great in the fridge for 3 days – it will firm up so roll into balls and place on tray, then add 1 minutes to the bake time. Cooked cookies freeze great – defrost before serving.
7. HIGH ALTITUDE BAKING: I’m thrilled to share that a reader, Marg (4 June 2017) who lives at high altitude (985 m/3200 ft) made the following adjustments: reduced total sugar to 1/2 cup (1/4 each brown and white), increased oven to 170C/340F, and used 2 eggs (to avoid having left over egg white). She said the cookies spread a bit because she used 2 whole instead of 1 yolk + 1 egg per recipe, but they were not flat, were soft and she didn’t miss the sugar. Would love to hear if anyone at high altitude makes this using 1 whole + 1 yolk + Marg’s other adjustments!
The Cooks’ Illustrated recipe I adapted my recipe from doesn’t prescribe exact adjustments, but provided a guideline which Marg based her adjustments on: “For High-Altitude Baking: Problem: Cookies spread too much in the oven. Solution: Use less sugar. Increase the oven temperature and decrease the baking time. Problem: Cookies are too dry. Solution: Add an extra egg or yolk.”
8. This is adapted from a Cooks’ Illustrated recipe. I reduced sweetness (plus this made it a touch softer), cut out a step to brown butter (which they do to add more flavour which I don’t miss when I exclude) and I reduced the butter a touch which I find makes the dough slightly quicker to make and consistently yields a better scoop-able dough without affecting the butteriness of the cookie. So…erm, I did actually change it quite a bit over the years. This recipe is my idea of a perfect Chocolate Chip Cookie that happens to be very simple to make!
9. Yes, this makes 13 large cookies. It is so annoying because my trays fit 6 each! Nutrition is per giant cookie, halve it for small cookies.
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