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Chocolate chip cookies

Our predicted week of tropical summer wet turned into just the one day of rain.  It was very much appreciated by my garden and the water tank but now the sun is back and the humidity is climbing so this weekend we’ll head on up to the slightly cooler temperatures in the Glasshouse Mountains and Blackall Range.  We’ll do a bit of a road trip, some exploring and have a picnic overlooking some of the better views the area has to offer.  Of course that meant a bit of baking was on the cards for the afternoon to refill the tins after the holidays with some tasty treats for on the road.

These cookies are the soft and chewy kind, they’re a popular favourite but given half a chance they keep well.  They also stand up to the picnic box without crumbling, in this heat it’s best to stay away from anything with icing if you’re taking it out with you or it’s likely to be a puddle by the time you’re ready for your morning cuppa.

How easy are these chocolate chip cookies!


  • 200g butter
  • 1.5 cups raw caster sugar
  • 2 eggs
  • 1t vanilla extract
  • 3 cups plain flour
  • 1t baking powder
  • 1/4 t salt
  • 250g chocolate chips or chunks

Putting them together

  1. Cream butter and sugar together until they are light and fluffy, I like to use my stand mixer because it’s effortless but you could definitely do this hand held too.  Wipe down the sides with a spatula as necessary to ensure a good even mix.  I use raw caster sugar as I prefer the flavour and it’s what I stock in my pantry most often but if you use white sugar in your baking you can definitely use that instead.
  2. Add the eggs one at a time then the vanilla extract and beat well after each addition.
  3. Sift in the flour and baking powder mixing gradually by hand into the creamed mixture.
  4. Add the salt and chocolate chips and mix until evenly distributed.
  5. Place on baking sheets lined with baking paper to stop them sticking and for easy cleanup.  If you don’t like to use baking paper then grease the banking sheets lightly.
  6. I use two teaspoons to roughly form a generous table spoon sized portion and place it on the tray.  The creamed butter makes the batter quite soft and difficult to roll by hand.  They shape up fairly evenly as they cook.
  7. Bake at 180° C for 15 minutes or until lightly golden.
  8. Cool on wire racks and once completely cool store in an airtight container for about up to a week.

Makes appoximately 36 cookies.

So how do you prefer your chocolate chip cookies?  Do you favour the soft and chewy style or the crispy and crunchy version? 

Feel free to share!  You can pin these to your Pinterest recipe boards for others or to make them easy to find later.

Looking for a quick and delicious cookie to fill the tins this week? This soft and chewy chocolate chip cookie could be the one!

Looking for a quick and delicious cookie to fill the tins this week? This soft and chewy chocolate chip cookie could be the one!

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