Ruth Graves Wakefield’s Original Chocolate Chip Cookie Recipe

Makes about 60 cookies

Ingredients

• 225 g unsalted butter, softened

• 165 g brown sugar

• 150 g white sugar

• 2 large eggs

• 1 tsp vanilla extract

• 280 g plain (all-purpose) flour

• 1 tsp baking soda (bicarbonate of soda)

• 1 tsp salt

• 120 g chopped nuts (optional)

• 400 g semi-sweet chocolate, chopped into small pieces (or chocolate chips)
  

Directions

1. Preheat your oven to 190°C (fan 170°C) and line two large baking trays with baking paper.

2. In a large bowl, beat the butter, brown sugar, and white sugar using a hand or stand mixer on low speed until creamy.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. In a separate bowl, sift the flour and baking soda, then stir in the salt. Gradually mix the dry ingredients into the butter mixture.

5. Fold in the chopped nuts (if using) and chocolate.

6. Drop rounded tablespoons of dough onto the prepared trays, spacing them apart.

7. Bake for 10–12 minutes, or until the edges are golden brown. Let cool slightly on the tray before transferring to a wire rack.

   
   
   
   

💡 Pro Tip:

For best flavour and texture, refrigerate the dough overnight before baking.