Best Soft Chocolate Chip Cookies

• butter↗150g g

  softened

• soft brown sugar↗150g g

  golden crystallized sugar, or ideally half of each

• egg↗1
• vanilla extract↗1 tsp tsp
• all-purpose flour↗180-200g g

  (see tip below)

• baking powder↗½ tsp tsp
• chocolate chips↗200g g

  or chopped chocolate

Step-by-step instructions

1. 1

   Mix the butter and sugar with an electric mixer or hand whisk until the mixture becomes very light and fluffy, then beat in the egg and vanilla. Gently fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as possible. Do not over‑mix the dough, otherwise the cookies will become hard.

2. 2

   For the best flavor, let the mixture rest overnight: either cover the bowl and chill, or shape the mixture into balls and chill.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4 and line two baking trays with parchment. Divide the mixture into balls; the more irregular the balls, the coarser the cookies will look. If you want more texture, cut the balls in half and lightly re‑join them. Place them evenly on the trays, leaving enough space between them to spread.

4. 4

   Bake the fresh cookies for 8‑10 minutes, and the cooled ones for 10‑12 minutes, or until they are lightly browned and slightly crisp at the edges while remaining very soft inside — they will firm up a bit while cooling. Let them cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Store in an airtight container for up to three days.