Chocolate Chip Cookies
Prepare carefully. Work safely. Evaluate honestly.
- Serves / makes
- 6 servings — 12 cookies; 2 each
- Preparation
- 20 minutes
- Cooking
- 10–12 minutes per tray
- Total time
- 35–45 minutes, plus cooling
Heat / oven setting180°C conventional / 160°C fan
Ingredients
| Ingredient | Quantity |
|---|---|
| 93.75g | |
| 75g | |
| 37.5g | |
| 37.5g beaten egg, weighed without shell (beat whole eggs and weigh the amount needed) | |
| 0.75 tsp | |
| 168.75g | |
| 0.38 tsp | |
| 75g |
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Equipment
- Digital scales and measuring spoons
- Mixing bowls and sieve
- Wooden spoon or electric whisk
- Baking tray or tin, as directed
- Baking paper
- Wire cooling rack
- Oven gloves
Method
Prepare
Preheat oven and line two trays. Weigh ingredients and clean the workstation. For a fractional egg quantity, beat the egg first, then weigh the stated amount without shell.
Cream
Beat butter and both sugars until creamy. Beat in egg and vanilla.
Fold
Sift in flour and bicarbonate. Fold until just combined, then stir in chocolate chips. Do not taste raw dough.
Portion
Divide into 12 equal dough balls. Space them well apart on trays and flatten very slightly.
Bake
Bake for 10–12 minutes per tray until edges are golden and centres set but still soft. Allow extra time when baking trays separately.
Cool
Rest on trays for 5 minutes, then transfer to a rack. Cookies firm as they cool. Evaluate spread and texture.
Portion for six
Makes 12 cookies; 2 each. Divide evenly between six people.
Food safety
- Wash hands, clean surfaces, tie back hair and use clean equipment. Check use-by dates and ingredient labels before starting.
- Do not taste uncooked dough or batter: raw flour and eggs can carry harmful bacteria. Use oven gloves and take care with hot trays, sugar and steam.
- Cool bakes on a clean rack. Keep plain dry bakes in a clean airtight container; refrigerate any perishable meat, dairy or cream-filled items promptly. Freeze extra portions if needed.
Guidance: Food Standards Agency cooking advice ↗
Nutritional considerations
Cookies contain free sugars and saturated fat. Portion size matters; this is an occasional snack.
Practical skills
Creaming, folding, uniform portioning and judging doneness.
Presentation
Use clean serving equipment, divide evenly and wipe the plate or dish edges. Check the finished food against your planned colour, texture and appearance.
Evaluate your practical
Describe the appearance, flavour, texture and a skill you used successfully.
Explain one improvement to the recipe, your timings or your technique.
Classroom adaptation written from the recipe title in your collection. Review portions, ingredients and timings with your teacher before a practical.
Times are approximate. Quantities are for the stated yield; accompanying foods are included only when listed. This learning sheet does not itself award a qualification.