Best ever chocolate chip cookies

    (62)
    30 min

    The BEST chocolate chip cookies ever! I have been testing ingredients for a long time. I use a wooden spoon to mix these, as the texture seems to be so much better. This makes a big batch, which is great for bringing to work, cake sales, school fetes or simply freezing for later!


    69 people made this

    Ingredients
    Serves: 48 

    • 225g butter
    • 250ml vegetable oil
    • 200g caster sugar
    • 220g dark brown soft sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 560g plain flour
    • 2 teaspoons bicarbonate of soda
    • 4 teaspoons cream of tartar
    • 1 teaspoon salt
    • 325g plain chocolate chips
    • 120g chopped walnuts

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large bowl, cream together the butter, oil, dark brown soft sugar and caster sugar until smooth. Beat in the eggs and vanilla. Combine the flour, bicarb of soda, cream of tartar and salt; stir into the creamed mixture. Mix in the chocolate chips and walnuts. Drop dough by rounded teaspoons onto ungreased baking trays.
    3. Bake for 12 to 15 minutes in the preheated oven, or until light brown. Allow cookies to cool on the baking trays for a couple of minutes before transferring to wire racks to cool completely.

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    Reviews & ratings
    Average global rating:
    (62)

    Reviews in English (56)

    by
    0

    These were more like shortbread cookies with chocolate chips in than chewy cookies - the biscuit was far too short! I won't be making them again.  -  22 Jun 2013

    by
    39

    This is the chocolate chip cookie I have been looking for, mind you I do not like cake like cookies. So, if you want a cake like cookie don't bother with this recipe. I feel if you want cake - eat cake. If you want a cookie then the cookie should taste like a cookie and by that I mean the texture should be crispy on the outside and chewy on the inside and that is exactly what these cookies deliver. I reduced the oil by 1/4 cup and refridgerated the dough for 30 minutes, rolled the dough into walnut sized balls then flattened them slightly. They baked up perfectly round, flattened, and slightly cracked in appearance. They looked like they came staight from a bakery. Great recipe, thanks for sharing.  -  16 May 2010  (Review from Allrecipes US | Canada)

    by
    27

    Just like everyone else, I'm very particular about my chocolate chip cookies. Frankly, I don't care if they're crispy, chewy or cakey so long as they're delicious and baked properly. The debate will go on forever as to which is "the best" as there are so many good recipes--and this is certainly one of them. I prepared them exactly as the recipe directs, wanting to judge the outcome for myself, and they were perfect. I chilled the dough to firm it a little to avoid spreading, then used a small ice cream scoop and flattened them just slightly--I found they come out of the oven much as they go in. These are perfectly shaped, rounded, beautiful cookies that didn't flatten out--picture perfect. It is not a novel idea to use both oil and butter in cookies, nor is the addition of cream of tartar. These were NOT greasy as some reviewers mentioned, and the cream of tartar gives them a pleasant, light and sandy texture. I don't know if this is "the best" chocolate chip cookie out there(because there will NEVER be one) but these sure are darn good! Thanks for sharing this great recipe!  -  16 Sep 2008  (Review from Allrecipes US | Canada)

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