After-School Chocolate Chip Cookies

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recipe by Drop

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 49 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 Mar 26, 2020


  • Unsalted butter icon
    Unsalted butter
    225 g (about 1 cup)
  • Sugar icon
    150 g (about ¾ cup)
  • Brown sugar icon
    Brown sugar
    145 g (about ¾ cup)
  • Egg icon
    2 (about 100 g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (about 4.4 g)
  • All purpose flour icon
    All purpose flour
    335 g (about 2 ½ cups)
  • Baking soda icon
    Baking soda
    1 tsp (about 4.65 g)
  • Salt icon
    1 tsp (about 6 g)
  • Chocolate chips icon
    Chocolate chips
    330 g (about 660)
  • Walnuts icon
    50 g (about ½ cup)
  • Cacao nibs icon
    Cacao nibs
    50 g (about ¼ cup)


  • 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 oven - 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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