Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(79 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per cookie

kcalories
121
protein
1.3g
carbs
14.7g
fat
6.3g
saturates
3.8g
fibre
0.5g
sugar
9.5g
salt
0.2g

Ingredients

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

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Method

  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.

Recipe from bbcgoodfood.com, July 2012

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Comments

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LizzD's picture

This recipe is amazing. I used regular dark chocolate and they were amazing. Chewy and soft in the middle but crispy on the outside. I would definitely recommend these! Try to serve them when they're still warm, that's when they're the best! Thanks so much for this lovely recipe!

wills92's picture

Great recipe - used dark chocolate and they were absolutely delicious! Can probably see myself making these for years to come.

allielovetocook's picture
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Great recipe for a really good chocolate chip cookie .. I didn't have any dark chocolate in the house for the required cookies to satisfy my teenager's wish to take "something" into school to share with her maths class tomorrow, so I used good quality white chocolate instead. I made a few into white chocolate and raspberry ones for home research purposes, and those were utterly delicious .. just hope the ones with just the chocolate in go down as well with her classmates!

SopsyMopsy's picture

Really great make them all the time. Love putting peanut butter in them!!!

goldie54's picture
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The recipe is spot on! Will definitely make them again but may use raisins instead of the chocolate and maybe some nuts or a mixture of both. The possibilities are endless!

lisasearle's picture
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These have now become a firm favourite in our house. I made them for my kids lunch boxes and they went down very well. I used milk chocolate chips and they are delicious with a lovely vanilla flavour.

ameliajane99's picture

Really yummy! I used self raising flour and cut out the bicarb and they were fab. Just remember to have the patience to wait before you put the cookies on the cooling rack, I didn't and unfortunately had loads of bits that I simply couldn't serve, and so had to eat. It's a hard life :)

katehbs's picture

These are really yummy - I've made them with all milk choc chips, a mixture of white and plain and also sultanas. I usually reduce the salt as I have a little boy, but still brilliant.

jule955's picture

They're amazing. I usually use black and milk chocolate chunks instead of chocolate chips, and add 200g of chopped hazelnuts and pecan nuts. They go so fast that I always make a double batch!!!

julia181's picture
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These are so quick and easy to make and they taste absolutely amazing. Best recipe I've used.

snoopy1380's picture

I'm normally a disaster zone when it comes to biscuits so was amazed that these turned out perfectly! I used milk chocolate rather than plain as I prefer it and it worked great. Based on other reviews, I left them in about 5 mins longer than recipe stated and as a result, they were crunchier than perhaps they ought to have been, more biscuit than cookie so I might try sticking to exact timing next time, not that it impaired the flavour at all. Now I know the basic recipe works, I'm looking forward to trying other ingredients as others have suggested.

Comablackmm's picture
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I made these yesterday, and I'm really glad I did! As long as you don't leave them in for too long (I only did 8 minutes) they stay delicious and gooey in the middle, but hold their shape still.

I did a couple of things different though: Firstly, I didn't use salted butter as the recipe states as my daughter (who is 1) was likely to have one or two, and I don't want to give her too much salt. I used unsalted butter and added just a small pinch of salt instead. Though I'm really not sure I would have been able to tell the difference anyway!
Secondly, I didn't do 'walnut' sized blobs of the dough, I did about double that. I ended up with around 14 cookies which was great. I used an ice-cream scoop instead of a teaspoon and they all came out perfectly round.
Also, I used 100g of dark chocolate and 100g of milk as halfway through making them I realised I didn't have any plain chocolate! But, you could absolutely swap out the plain chocolate for dark/milk/white/cherries and I'm sure it'd be great still!

Really pleased with the outcome and this recipe has been saved to my folder to use again!

magicmushroom's picture

Ok so I've just made these again and I've cracked it this time! The secret is to have the butter very soft - mix by hand, no electric whisk - chill before baking, roll into small balls and bake 4 at a time. They have come out much thicker than last time, cooked perfectly after 11 minutes instead of the 16 it took before and are just divine! I used choc chips before but this time went for a bar of Tesco Finest Peruvian Chocolate (used about 125g) cut into large chunks and also about 50g of Dr Oetker Fudge Chunks - no way am I sharing these, they're HEAVEN!!

magicmushroom's picture

Oh, these are good...I'm just munching one now, warm out the oven whilst I wait on my 2nd batch to cook. They have spread out quite a bit and are thinner than I'd like so I've 'mounded' them up a bit on the 2nd lot. Absolutely delicious - took 16 minutes to cook instead of the 8-10 in the recipe. Lovely and gooey with a nice crisp edge - yum!!

jackrusselsrule's picture
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Great cookie recipe, they don't last long in the house once they've been made! Like a few other reviewers I found they took a little extra time. My only tweak was to reduce the amount of salt to just a pinch, but I generally cook with very little salt so that may just be personal taste. Our favourite is with milk chocolate chunks, but plain and other flavours work well too. They keep well in an airtight container for a few days - if I can keep folk away from them for long enough!

jaspal's picture

I added 50 g of coco powder (reducing the flour) and some cranberries. Easy and very good.

andrenegawley's picture
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These were absolutely gorgeous

ashba.aziz's picture

i dont know why, but these were not successful. :(
they seemed absolutely delicious by the recipe and the reviews but after making them, they were just like plain biscuits..

melanieconstuble's picture

Delicious. Had to use Light Brown Sugar as I'm in the States and it's hard to find Light Muscavado.

gordonsfan's picture
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I have just made these with fudge pieces instead of choc chips, they are great

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