Moist and Chewy Chocolate Chip Cookie

1. 1

   Combine the flour and baking soda in a bowl and mix with a whisk.

2. 2

   Bring the butter to room temperature.

3. 3

   Preheat the oven to 180C.

4. 4

   Use an electric mixer to cream together the sugars and softened butter (the picture shows a double batch).

5. 5

   Add the egg and mix.

6. 6

   Add the flour and baking soda and fold in with a spatula.

7. 7

   When it reaches the point where it's only just a tad powdery, add the chocolate chips and fold them in.

8. 8

   Use two spoons to drop balls of dough onto a baking sheet lined with kitchen parchment paper.

9. 9

   Leave about 5-6 cm between each piece of dough.

10. 10

    Bake in an oven at 180C for about 10 minutes until the edges are golden brown.

11. 11

    Use a spatula to transfer the cookies to a rack to cool.

12. 12

    They're rather soft when freshly baked, but once cooled, they will harden a bit.

13. 13

    Once cooled, I recommend you place these in a bag and store them in the refrigerator.

14. 14

    You can eat them directly after removing from the refrigerator.

15. 15

    If you reduce the amount of chocolate chips and add some nuts (such as walnuts, peanuts, almonds), it's delicious.

16. 16

    Also try my double chocolate chip cookies at.

* Per serving · 4 servings · Values may vary.

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