the Breville Test Kitchen

Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Cook time: 1200 s
Total time: 3600 s
Yield: Makes 18
Ingredients: 2 sticks (230g) unsalted butter - at room temperature; 1 cup (200 g) light brown sugar; ¾ cup (150 g) granulated sugar; 1 tsp baking soda; 1 tsp kosher salt; 1 tsp vanilla extract; 2 large eggs - at room temperature; 2⅔ cups (400 g) all-purpose flour; 2¼ cups (425 g) chocolate chips; Cooking spray

Chunky? Check. Chewy? Check. Chocolatey? Check check. This is the only Choc Chip Cookie recipe you will ever need. So grab a glass of milk and get baking!

1 hr total time

20 mins active time

Easy

Makes 18

Ingredients

Measurements:

2 sticks (230g) unsalted butter
at room temperature
1 cup (200 g) light brown sugar
¾ cup (150 g) granulated sugar
1 tsp baking soda
1 tsp kosher salt
1 tsp vanilla extract
2 large eggs
at room temperature
2⅔ cups (400 g) all-purpose flour
2¼ cups (425 g) chocolate chips
Cooking spray

Instructions

1Place the butter, sugars, baking soda, salt and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on high speed until pale and creamy. Scrape down the bowl if necessary.
2With the mixer running, add the eggs one at a time, until incorporated.
3Add the flour and chocolate chips and mix on low speed until just combined, scraping the bowl as necessary.
4Insert the wire rack into position 5. Set the oven to Cookies, Convection, 165°C, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step.
5Divide the dough evenly into 18 portions. Roll each portion into a ball.
Tip: Dough balls can be frozen for up to 1 month. When ready to bake, place the balls on the parchment lined pizza pan and stand at room temperature for about 1 hour before flattening slightly and cooking.
6Spray the pizza pan with cooking spray and line with parchment paper. Place 6 cookie balls evenly spaced apart on the pan and flatten slightly. Refrigerate the remaining balls.
7Once preheated, place the pan in the oven and cook for 12 minutes.
8The cookies should be golden brown, crisp around the edges, and soft in the center. If not, cook them a little longer.
9Cool the cookies for a few minutes on the pan before transferring to a wire rack. Place another 6 balls on the pan, flatten slightly then place in the oven and repeat with the remaining cooking dough.
10Serve the cookies warm or cool. Store in an airtight container for up to 5 days.

Instructions

1Place the butter, sugars, baking soda, salt and vanilla in the bowl of a stand mixer. Using the paddle attachment, beat on high speed until pale and creamy. Scrape down the bowl if necessary.

2With the mixer running, add the eggs one at a time, until incorporated.

3Add the flour and chocolate chips and mix on low speed until just combined, scraping the bowl as necessary.

4Insert the wire rack into position 5. Set the oven to Cookies, Convection, 165°C, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step.

5Divide the dough evenly into 18 portions. Roll each portion into a ball.

Tip: Dough balls can be frozen for up to 1 month. When ready to bake, place the balls on the parchment lined pizza pan and stand at room temperature for about 1 hour before flattening slightly and cooking.

6Spray the pizza pan with cooking spray and line with parchment paper. Place 6 cookie balls evenly spaced apart on the pan and flatten slightly. Refrigerate the remaining balls.

7Once preheated, place the pan in the oven and cook for 12 minutes.

8The cookies should be golden brown, crisp around the edges, and soft in the center. If not, cook them a little longer.

9Cool the cookies for a few minutes on the pan before transferring to a wire rack. Place another 6 balls on the pan, flatten slightly then place in the oven and repeat with the remaining cooking dough.

10Serve the cookies warm or cool. Store in an airtight container for up to 5 days.