Kylie Jenner has revealed her favourite chocolate chip cookies recipe this week on her Instagram page.
These cookies live up to all the hype with a crisp exterior and soft and chewy middle. Plus, if they're good enough for Kylie then they're good enough for me!
Ingredients in Kylie Jenner's Cookies
So what are the secret ingredients in Jenner's cookies?
- Plain flour / all-purpose flour
- Baking soda/ bicarbonate of soda: NOT baking powder. Baking soda is stronger than baking powder and makes the cookies rise and fall quicker while baking, giving them a perfectly chewy middle.
- Using baking powder: you can substitute 1 teaspoon of baking soda with 2 teaspoon of baking powder.
- Salt: I use flaked salt for an extra kick of flavour. You can also use table salt.
- For an extra luxe cookie, you can also sprinkle some fine salt flakes on top of the baked cookies.
- Brown sugar: Kylie Jenner uses soft light brown sugar. You can also use dark brown sugar if that is what you have in the cupboard.
- Can I omit the brown sugar? If you like, you can substitute the brown sugar with extra granulated white sugar. However, this may make the cookies crispy instead of chewy.
- White sugar: this regular granulated sugar gives the cookies a crisp exterior. You can also use caster sugar / superfine sugar.
- Vanilla extract: substitute 1 teaspoon of vanilla extract with 2 teaspoon of vanilla essence. Use clear vanilla extract or essence if you don't want visible vanilla bean seeds.
- Milk chocolate chips: make sure they are high quality to prevent burning in the oven! Avoid chocolate chips made from compound chocolate.
- Semi-sweet or dark chocolate chips: once again, use high quality chocolate chips.
- You can use any combination of white, dark or milk chocolate chips OR chopped chocolate, as long as it totals 2 cups!
How to Make Chocolate Chip Cookies
Mixing the dough: Kylie Jenner makes her chocolate chip cookies in a classic KitchenAid stand mixer. You can also just use a handheld electric mixer and a wooden spoon!
Refrigerating the dough: one of the keys to making perfect chocolate chip cookies is to ensure you refrigerate the dough for one hour.
This gives you a perfectly chewy, well-risen chocolate chip cookie. It also ensures it doesn't spread out too much and become extremely flat and crispy.
Storing the Chocolate Chip Cookies
Storing the cookies: you can keep the cookies fresh for up to 7 days at room temperature in an air-tight container.
Freezing the dough: you can also keep the dough for up to 6 months in the freezer. Wrap the finished dough tightly in clingwrap and place in a clean freezer/zip-loc bag. Thaw for 6 hours or overnight at room temperature and bake as normal.
Variations and Substitutions
Here are some variations you can try:
- Nuts (pecans, walnuts, almonds, macadamia nuts)
- Dried fruits (cranberries, raisins, apricots)
- White chocolate chips
- Toffee bits
- Butterscotch chips
- Chopped marshmallows
- 2 ¼ cups (338 g) plain / all-purpose flour
- 1 teaspoon (5 g) baking soda / bicarbonate of soda
- ½ teaspoon (3 g) salt
- 225 g (2 sticks / 8 oz) unsalted butter, at room temperature
- 1 cup (220 g) brown sugar, packed
- ¾ cup (168 g) white sugar
- 1 teaspoon (5 g) vanilla extract
- 2 large eggs
- 1 cup (190 g) milk chocolate chips
- 1 cup (190 g) semi-sweet OR dark chocolate chips
- In a large bowl, whisk together flour, baking soda and salt. Set aside.
- In the large bowl of an electric mixer (or hand mixer) fitted with a whisk attachment, add butter, brown sugar, granulated sugar and vanilla. Beat for 4 minutes on medium-high speed, scraping down as needed, until fluffy and combined.
- Add one egg. Beat for 1 minute or until well incorporated. Add the second egg and beat for a further 1 minute or until the mixture is pale and creamy.
- Switch to a paddle beater (or use a wooden spoon - see notes). Add half of the flour mixture and beat for 1 minute on low speed until just incorporated. Add the remaining flour mixture and beat for another 1 minute or until the dough comes together.
- Add the chocolate chips and mix until just combined. Cover the bowl with cling wrap and refrigerate for 1 hour.
- Meanwhile, preheat the oven to 160°C / 320°F (fan-forced) or 180°C / 355°F (standard). Grease and line two large cookie trays with baking paper.
- Roll a tablespoon of dough into a ball and place on the prepared tray. Flatten slightly. Repeat with remaining dough.
- Bake for 12 minutes or until light golden brown around the edges. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
- These cookies can be stored at room temperature in an airtight container for up to 7 days.
Substitutions & Tips
- Kylie Jenner uses a classic KitchenAid stand mixer to mix her cookie dough.
- Kylie also uses a whisk attachment for beating in the flour, however I highly recommend changing to a paddle attachment or wooden spoon for ease of use.
- Baking soda vs baking powder: baking powder is not as strong as baking soda. You can replace 1 teaspoon of baking soda with 2 teaspoon of baking powder.
- Using salted butter: you can replace the unsalted butter with an equal amount of salted butter - omit the added salt from the recipe.
- Sugars: you can replace brown sugar with additional white sugar. Caster sugar or superfine sugar is also fine.
- Chocolate chips: use any combination of milk, white or dark chocolate chips OR chopped chocolate as long as it totals 2 cups.
Nutrition Information:Serving Size: 1 Cookie
Amount Per Serving: Calories: 200Total Fat: 9.8gSaturated Fat: 6.4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 13.6mgSodium: 112mgCarbohydrates: 26.3gFiber: 0.7gSugar: 18.6gProtein: 1.7g