Soft chocolate chip cookie

Sometimes, all I want to do is bake a giant cookie and eat it! With a glass of cold milk of course. Now, you could use this recipe to make smaller cookies but, where’s the fun in that? :p

This recipe make around two 5 inch cookies or 12-14 smaller cookies (depending on the size). One thing to remember is that the cookies puff up slightly, so you might want to flatten them out quite a bit before popping them into the oven.

The recipe is pretty straight forward with the flour, baking soda, baking powder and salt in one bowl and the rest of the ingredients in another. The two are then mixed together to form a dough.

The dough is then divided in half and flattened, top the cookies with some chocolate chips to make it pretty 🙂


  • 1 cup semi sweet chocolate chips plus a few more for topping
  • 2 cup all-purpose flour
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup melted butter
  • ½ cup sugar
  • 1/3 cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 2 tablespoons milk


  1. Preheat oven to 180C or 350F
  2. In a bowl, mix the flour, baking powder, baking soda and salt. Set aside
  3. In another bowl, whisk the butter and sugar for about a minute.
  4. Next, add the egg, vanilla and milk. Beat the mixture for another 30 seconds or until well combined
  5. Add the flour mixture to the wet ingredients. The dough will be pretty thick and hard to mix at this point, so you can use your hands to mix it. (if the dough is too sticky, refrigerate for half an hour)
  6. Roll the dough into small balls and flatten the top. The cookies will slightly increase in size after baking.
  7. Place a few chocolate chips on top of the cookies and bake for 12-13 minutes. Do NOT over bake. They may seem like they are not done after 12-13 minutes, but they harden as they cool, so do not over bake.
  8. Once done, allow the cookies to cool completely. Left over cookies should be stored in an airtight container

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