After-School Chocolate Chip Cookies

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recipe by Drop

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 46 ratings

Chewy chocolate chip cookies with a little crunch, have we found the perfect afternoon snack? These freeze well too: drop balls of dough onto a tray, freeze, then transfer to freezer bags.

recipe updated Jun 7, 2019


  • Unsalted butter icon
    Unsalted butter
    225g (about 1 cup)
  • Sugar icon
    150g (about ¾ cup)
  • Brown sugar icon
    Brown sugar
    145g (about ¾ cup)
  • Egg icon
    2 (100g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • All purpose flour icon
    All purpose flour
    335g (about 2½ cups)
  • Baking soda icon
    Baking soda
    1 tsp (5g)
  • Salt icon
    1 tsp (6g)
  • Chocolate chips icon
    Chocolate chips
    330g (about 2 cups)
  • Walnuts icon
    50g (about ½ cup)
  • Cacao nibs icon
    Cacao nibs
    50g (about 5¾ tbsp)


  • kCook icon Stand mixer
  • kCook icon Parchment paper
  • kCook icon Wooden spoon
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Large mixing bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Pre-heat - 175°C
  2. Line 2 clean baking sheets with parchment paper
  3. Add unsalted butter, sugar and brown sugar to a clean large mixing bowl
  4. Cream together until light and fluffy
  5. Add egg to the dough one by one
  6. Add vanilla extract to the dough
  7. Mix until just combined
  8. Add all purpose flour, baking soda and salt to a clean medium bowl
  9. Mix until well blended
  10. Transfer dry ingredients to dough
  11. Add chocolate chips, walnuts and cacao nibs to a clean medium bowl
  12. Transfer chocolate mixture to dough
  13. Mix thoroughly until well combined
  14. Scoop dough onto 2 baking sheets
  15. Bake - 12 min, 175°C
  16. Let cool
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