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The Ultimate Chocolate Chip Cookie Recipe

A straightforward bake with a buttery dough and plenty of chocolate chips, from Imtiyaaz Hart

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Imtiyaaz Hart’s chocolate chip cookies.
Imtiyaaz Hart’s chocolate chip cookies.

A batch of homemade chocolate chip cookies is a welcome addition to a tea break or a shared table. This recipe, originally supplied by Imtiyaaz Hart through Capsicum Culinary Studio, uses a buttery dough, two sugars and a generous helping of chocolate chips.

The original ingredient quantities and baking instructions are retained below. Set out your ingredients before you start, and leave space between the portions so the cookies can spread.

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Ingredients

  • 1 cup softened butter
  • 1 cup castor sugar
  • 1 cup light brown sugar 
  • 2 tsp vanilla extract or essence
  • 2 large eggs
  • 3 cups cake flour
  • 1 tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 2 cups chocolate chips
A stack of chocolate chip cookies.
A stack of chocolate chip cookies.
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Method

  1. Preheat oven to 190ºC.
  2. Line a baking pan with parchment paper and set aside.
  3. In a large bowl mix the sifted flour, bicarbonate of soda, salt and baking powder and set aside.
  4. In a separate bowl, cream together the butter and both sugars until combined.
  5. Blend in the eggs and vanilla until fluffy.
  6. Mix in the dry ingredients until well combined, then add the chocolate chips and mix well.
  7. Roll pieces of dough into balls and place them evenly spaced on your prepared cookie sheets. Do not place them too close together or you will end up with one huge cookie!
  8. You can also roll the dough into a log, wrap in clingfilm and place in the fridge for 30 minutes before cutting into portions.
  9. Bake for approximately 8-10 minutes or when they are just starting to turn brown and caramelise.
  10. Let them sit in the baking pan for a few minutes before removing and placing on a cooling rack.
  11. Store in an airtight container and eat within a few days.

Serve, Share and Store

Let the cookies cool as directed before packing them away. Serve with tea or coffee, or set out a plate for everyone to help themselves. Store in an airtight container and enjoy within a few days, as the original recipe recommends.

#HelloRecommends: Keep an eye on the first tray as it bakes. The recipe’s cue is the beginning of browning and caramelisation, so use that alongside the stated cooking time.

Recipe courtesy of Imtiyaaz Hart, originally supplied through Capsicum Culinary Studio’s Cape Town campus.

capsicumcooking.com
Images Supplied

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