Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(149 ratings)

Prep: 15 mins Cook: 10 mins


Makes 30
A retro recipe for chocolate-studded biscuits with a soft squidgy middle - make plenty as they're guaranteed to be a hit!

Nutrition and extra info

  • Freezable

Nutrition: per cookie

  • kcal121
  • fat6.3g
  • saturates3.8g
  • carbs14.7g
  • sugars9.5g
  • fibre0.5g
  • protein1.3g
  • salt0.2g
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  • 150g salted butter, softened
  • 80g light brown muscovado sugar
  • 80g granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 225g plain flour
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • ¼ tsp salt
  • 200g plain chocolate chip or chunks


  1. Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.

  2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.

  3. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.

  4. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

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Comments (162)

Class66's picture

Would lower Sugar and add small egg..Mixture was dryish ,but still turned out ok ,if a bit sweeter than I liked .Family scoffed them though..

pocawoka's picture

So quick to whip up! Halved the recipe and had 15 decent sized cookies. Very tasty. Will definitely be making these again :)

Lfrly's picture

These are Amazing! Very simple and tasty - will definitely make again!

summer_girl88's picture

Lovely recipe - it's now my go-to for cookies!! I have a fan oven, so I keep the cooking time to 8 minutes to ensure I get that squidgy middle. They are quite sweet, so you can reduce the amount of sugar and you won't notice the difference.

rahma_patel's picture

These were not good at all! They took ages in the oven and were too sweet even though I added less sugar to start with! Am really disappointed as the burned on the outside and were uncooked in the middle, will not be using again!

floradora93's picture

This is my go to cookie recipe . Can be easily adapted to be suitable for vegans .
Just replace the chocolate for vegan chocolate , the eggs with egg replacer , and the butter with sunflower spread . No one can tell the difference if they were vegan or not .

charliejohn1's picture

We made these tonight! We used SR flour, unsalted butter and added dairy milk Oreo (150g) Baked for 14 minutes as recommended by others who have tried them and they were perfect! Absolute success - Will most definitely be making more!

Tracey S13's picture

These were really easy to make & turned out lovely!

mariabudgen's picture

Nice simple recipe. I noted the various comments about reducing/changing sugar/salt, sandiness etc, but decided to stick with original recipe for my first attempt, and had no issues and wouldn't change anything next time. Made 3 trays worth of cookies, putting a tray in the oven at a time. I split the basic recipe and put plain choc chips in one half, and chopped cherry and white choc chips in the other, which were my favourite. Only thing I had an issue with was making them nice and evenly rounded despite best efforts - they were certainly home made looking. Ended up eating rather too many!

kateculley's picture

Too salty. Followed the recipe using salted butter and 1/4 teaspoon salt and strongly suggest not adding salt at all. Yuck.

louisefraser03's picture

Thanks for this wonderful recipe! I halved the granulated sugar and instead used soft brown sugar, as I am not too keen on really sweet things. This recipe is really easy, I would recommend this to anyone!

Hououin Kyouma's picture

Just to make sure, as I'm not too keen on really sweet things either. So did you use 40g granulated sugar and 120g soft brown or just 40g granulated and 80 soft brown?

avarion's picture

Can't say I'm hugely impressed by this recipe. Having read other comments regarding the sugar content I decided to leave out the granulated sugar and used 115g light brown muscovado, while doubling the quantity of vanilla essence. The texture of the finished product is quite sandy, and though it isn't unpleasant it certainly wasn't what I was going for. For me this recipe would benefit from the addition of an extra egg yolk and melted butter instead of softened.

aparnaa842's picture

I didn't use any granulated sugar. Just used 133g of light brown muscovado sugar (why 133g? well I was just using up the last of the muscovado sugar!). It turns out this is the trick to getting doughy cookies. Deliciously doughy even after 10 mins in the oven, with a light crunch on the outside :-)

JHKLLZHARH's picture

I think these are great I did only use 30grams of granulated sugar and the rest light brown sugar

ChileGuajillo's picture

Brilliant recipe! Easy enough for a 7yr old to make on their own. Will cut back the sugar, as like the previous comments, they were just a bit too sweet!

nataliahj's picture

This cookies are AMAZING. Love them! :)

Annicam's picture

These are lovely but needed more than 8-10 minutes in the oven. I also think they're a tad too sweet (and I have a sweet tooth!) so I'd recommend using less sugar if you want to be able to eat more than one. Otherwise it's a pretty good recipe, simple and easy to follow.

rachel_r's picture

Lovely! They did turn out quite cake-like and not crunchy at all, but still very nice. I ran out of vanilla extract after 1 tsp so used 1 tsp of almond extract as well, which give them a nice flavour with only a hint of almond.

zaa1323's picture

Foolproof recipe - yummy cookies everybody loves, every time! I don't bother buying chocolate chips/chunks as it's cheaper to just buy a bar of chocolate and break it up into chunks yourself (although messier!). I find smallish balls work best to keep the cookies soft inside and crunchy outside, and flattening them slightly gives even sized cookies.


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