Vintage chocolate chip cookies

Vintage chocolate chip cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(157 ratings)

Prep: 15 mins Cook: 10 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

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
    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

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (170)

tartybaker123's picture

WOW, YUMMY, YUMMY
Made these today, so easy. I did not have salted butter, so used unsalted (no problem at all) Having read the other reviews about sweetness, I reduced the granulated sugar from 80g to 60, this turned out to be a perfect combination. I used 224g of Cadbury's milk chocolate cut into good size chunks. I made them slightly larger, got 24 instead of the 30. I rolled them into balls and slightly flattened them. I then, put them in the fridge for at least 30 minutes, this helps to keep their shape without them spreading out of shape. Cooked for 13 minutes in batches. Nothing short of perfect, beautifully crisp on the outside, superb on the inside, and beautifully flavoured. Will def make again, and do some different fillings as well. They have almost gone after just a few hours, everybody loves them.

Livvvdh's picture
5

BEST COOKIE RECIPE EVER!
I have been making all kinds of cookies for years but this recipe WINS!
For once in my life, i had exactly the right ingredients and this recipe turned out even better than the reviews!
Once you have made them, there will be no going back!

Rowane5's picture
5

These were amazing! I used 50g of granulated sugar instead of 80g and I used a mix of milk and dark chocolate chunks. Best homemade cookies I've ever had

PermyWirly's picture

Made these with my 5 year old today. We ate them warm with creme fraiche..........really delicious. I reduced to granulated sugar by 40 grams and cooked them for 11 minute. Will making them again.....a lot!!!!!!!

BelgianEmilie's picture
5

Great recipe! I used whole rice flour instead of regular flour because I'm gluten intolerant and it worked well. Next time I'll reduce the amount of sugar by a third, though. But it's very good anyway. I had to stop myself from eating the dough before I put the cookies in the oven! :-)

msharon's picture

Gorgeous...best cookies I have ever made!!

justina.g's picture
5

Best cookies. There were gone the same withing hours of cooking. Taste so nice and so easy to make (especially for someone like me who isn't great at baking).

Acx's picture
3.75

Far too sweet for my liking, dough was very sticky, followed the recipe exactly and found them a bit greasy! Would cut down the sugar and butter next time.

lderbyshire's picture
5

Love this recipe! I didn't have any light brown muscavado so used dark and they were yummy! Made them with my little star baker who is 5 and he gives them a huge thumbs up, too! Thank you BBC good food!

oldmoon's picture
5

best proportions ever, i always use the recipe
but the cooking time definitely needs to be longer!! around 15 minutes in my case

Icon25's picture
5

Just made these today for first time, wasn't sure about the dough at first (seemed quite sticky). But they turned out great, got the seal of approval from the hubby and the kids. Will definitely be making these again.

KawaiiCooking's picture
5

A few months ago I realised each time I make cookies I used a different recipes. But nowI choose one recipe, and it's this one. They turn out about 3 times as big as when you place them in the oven, so make them small! I enjoyed making these and I'm about to make this now. Can't wait!
Enjoy xxx

Puxadoraz's picture
5

Love this recipe! Made it a couple of times and it just doesn't fail to delight! You can easily shave off the sugar without affecting the taste, i doubled the recipe and instead of using 160g of the brown and white sugar, i used 150g, still rather sweet, so i will def be reducing more the next time i use this recipe. Baking time for me was 13 mins, cookies still has a soft middle after it cools, so bake a test batch before determining the bake times. Will be adding in a dash of cocoa powder next time just to amp up the chocolatey flavour!

slhathome's picture

I followed the recipe exactly and cooked in a fan for 10 mins and they were still quite gooey if a little greasy. Are they supposed to be like this?

maxieb's picture

I would like to make the cookie dough a chocolate flavour too.......how much coco powder should I add?

b226cmrWilts's picture
3.75

V. nice........i was used a bit more egg until the cookie dough was a bit wetter.....and also i used Cadburys chocolate which really made a difference........to bake i rolled into balls then squashed down into cookie shapes and they came out lovely..............Although i didn't get a gooey middle i think that was due to cooking them for to long.....YUM YUM :-)

Henrietta Unicorn's picture
5

My partner introduced me to this recipe and we've been making it for about a year now. They always come out perfect :) We usually use 100g white, 100g dark chocolate chips, but any colour works. Best hot and gooey out of the oven or cooled and dipped in a cup of tea.
I'm making these again today!

Coolkets81's picture
3.75

The recipe is perfect the way it is written. Baked them with my daughter and she loved the whole experience of baking cookies except there were no shapes to punch into the dough... that's an opinion of a 3 yrs old!

h4ppyjules's picture

Maybe it is just me, but I struggle to get this right. I make the cookies according to the recipe apart from reducing the sugar a little and increasing the flour (by the same amount) but they always seem to come out a bit dry and flat. Any ideas of how to resolve this?

juliet37's picture

Its ok to reduce the sugar but don't increase the flour - that should fix it!

Pages

Questions (6)

megskate's picture

Just made these, and whilst they were very nice, they came out quite soft and cake-y. From reading the comments, I was expecting something more chewy and gooey... Any idea's for where I might be going wrong?

goodfoodteam's picture

American style cookies can sometimes have a bit of a cakey texture if they are not cooked for quite long enough, or too much air was created in the mixture when creaming the butter or if too much flour was added. Hope this helps, let us know how you get on if you try to make them again. 

EllyVuorelly's picture

Hi i made these last week and when i cooked them they practically melted and went really thin, tasted grates but were too soft and crumbled... Is this too much butter?
How can i make them still solid and keep a cookie shape but still be chewy?

chris39's picture

Can I replace both 80g light brown muscovado sugar and 80g granulated sugar with 160g of light brown sugar instead since I dont have muscovado sugar??? :)

Nattie29's picture
5

I used light brown sugar and mine came out fine.

theteenagechef's picture
5

Hey there Chris39, just thought I'd say that I just made the cookies yesterday using Light Brown Sugar instead of Muscovado Sugar, and they turned out great! So I think it's fine to replace all the sugar to light brown sugar. To be honest you can almost adapt this in many ways - crunchier, gooeyer, more cake-like. I'll just say that the ones I made turned out less gooey than I had expected, but that's either because not enough egg or due to the sugar difference.
Hope this helps!

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…