Matty Matheson Chocolate Chip Cookies Recipe

Matty Matheson Chocolate Chip Cookies Recipe
By The Cooking World, Editorial Staff
June 25, 2021

Matty Matheson and Trish's Chocolate Chip Cookies

If you follow our work you know how much we love a good cookie! So, for this week's We Cook Books recipe we bring you a recipe of Matty Matheson Chocolate Chip Cookies.

These Chocolate Chip Cookies are one of our favorite recipes from Matty's latest cookbook - Matty Matheson Home Style Cookery. These lovely pillowy cookies are perfect for dipping' while sipping' on some ice-cold whole milk.

30 minutes
8 minutes


340 g (2 1/4 cups) all-purpose flour
(1 1/2 teaspoons) baking soda
240 g (1 cup) unsalted butter, softened
110 g (1/2 cup) white granulated sugar
225 g (1 cup) light brown sugar
6 g (1 teaspoon) kosher salt
8 g (2 teaspoons) vanilla extract
2 eggs
225 g (2 cups) semisweet chocolate chips

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  1. Preheat the oven to 180 ºC (350 ºF). Line 2 baking sheets with parchment paper.
  2. In a small bowl, whisk together the flour and baking soda; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy, 5 minutes. Reduce the speed to low, add the salt, vanilla, and eggs, and beat until well mixed, about 1 minute. Add the flour mixture and mix until just combined. Stir in the chocolate chips.
  4. Drop heaping tablespoon-size balls of dough 7.5 cm (3 inches) apart on the prepared baking sheets. Cover and chill the remaining dough so the butter doesn't start melting and the dough doesn't get too soft, which can cause the cookies to spread too much.
  5. Bake until the cookies are golden around the edges but still soft in the center, 8 minutes. Remove from the oven and let cool on a baking sheet for 2 minutes. Transfer the cookies to a wire rack and let cool completely. Let the baking sheets cool, then continue making cookies with the remaining batter and cool them as you did the first batch.
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