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Executive Pastry Chef Nathan Jacobs is sharing his delicious Choc Chip Cookie recipe with you.

These cookies would go really well with a glass of milk or your hot beverage of choice.


185g Butter, softened
125g Castor sugar
125g Brown sugar
3g Baking powder
3g Baking soda
2g Fine salt
2 Whole eggs
315g Cake Flour
750g Chocolate chips

This recipe will make 60 cookies of 25g each.


Place softened butter and sugar into large mixing bowl. Mix, using hand mixer or stand mixer on medium speed 1-2 minutes, or until butter mixture is pale yellow, light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
Add in the baking powder, baking soda as well as the salt and mix well until the ingredients are combined.
Add in the eggs as well and mix until combined.
Also mix in the flour until all combined.
Finally add in the chocolate and mix until spread throughout the cookie dough.

Roll into small mounds (approx. 25g) and place on parchment lined sheetpan then flatten slightly.
Bake at 165 degrees for 4 minutes then rotate the trays and bake for a further 3 minutes.
Cookies will harden on cooling down.