Mary Berry’s Super Easy Chocolate Chip Cookies

Soft and chewy chocolate chip cookies are a classic favourite among many. Besides their rich, mouth-watering flavour, these cookies are known for their tender, almost melt-in-your-mouth texture that can be achieved through a careful balance of ingredients and proper baking techniques.

In this post, I will outline some essential tips and tricks to create the perfect soft and chewy chocolate chip cookies that everyone can enjoy. By understanding the role of key ingredients and the importance of accurate oven temperature, you’ll soon be on your way to creating these scrumptious treats with ease.

Main ingredients for choc chip cookies

When it comes to making soft and chewy chocolate chip cookies, the ingredients play a crucial role in achieving the desired texture and flavour. The following ingredients are commonly used in recipes for these delightful treats:

• 175 g Soft Margarine (Melted)
• 225 g Caster Sugar
• 2 Eggs
• 350 g Self-Raising Flour
• 100 g Chocolate Chips (or plain chocolate roughly chopped)

Optional Extras

• Vanilla Extract
• Salt
• Nuts – Try my Walnut Chocolate Chunk Cookies

How to make easy chocolate chip cookies

The best thing about this recipe is it’s so simple and really quick to make.

Baking tips for a soft and chewy cookie

When measuring your dough, use a tablespoon to drop heaping portions about 2 inches apart on a baking sheet lined with parchment paper.

Finally, be mindful of your baking temperature and time. Bake your cookies at a lower temperature for a soft, chewy result. Keep an eye on them and remove them from the oven when the edges are golden.

Serving and Storing

Once your soft and chewy chocolate chip cookies are baked and slightly cooled, you can serve them warm or at room temperature. They’re delicious with a glass of milk, a cup of tea, or simply enjoyed on their own.

To store your homemade chocolate chip cookies, place them in an airtight plastic container to maintain their freshness and softness. For optimum texture, follow these tips:

• Separate the cookies with wax or parchment paper to prevent them from sticking together.
• Store the cookies at room temperature, away from direct sunlight or heat sources.
• Consume the cookies within 3-5 days for the best taste and texture.

If you have leftover cookie dough or would like to make a batch of cookies in advance, you can store the dough in the refrigerator for up to 3 days. Ensure the dough is covered tightly to prevent it from drying out. Prior to baking, let the dough sit at room temperature for about 30 minutes to make it easier to scoop and shape.

For longer-term storage, you can freeze the baked cookies or unbaked dough. To freeze baked cookies, place them individually on a baking sheet lined with parchment paper, and freeze until solid. Once fully frozen, transfer the cookies to a freezer-safe bag or container, label them, and store them in the freezer for up to 3 months. To enjoy, allow the cookies to thaw at room temperature before serving.