Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(67 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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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..

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

gordonsfan's picture
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just made these cookies they melt in the mouth. I put 130g of fudge pieces instead of choc chips, lovely.

Rybena2's picture
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I made these for some of my friends and they went mad for them!! The only thing was, the cookies turned out quite spongy so maybe i should have left them in longer to go a bit harder? But yeah, they were still REALLY tasty:)

just2k8's picture

This is a great recipe! First time I made them I did it to the letter and, to be honest, I felt that they were way too chocolatey for my taste but still yummy. Second time round I added a mashed ripe banana to the creamed sugar/butter and only put 150g choc in. Also added a bit more flour, as the banana made it a bit wetter. They tasted AMAZING, even if I do say so myself :)

BellaBasset's picture

Loved this recipe. I mixed 180g of plain flour with 45g cocoa powder, salt and bicarb. Then I sieved in about 1/5 at a time. Added white and milk choc and cooked for 8 min. They came out as lovely little cookies, don't last long though. Great to bake with children as they are quick to make and cook

Galaxy17's picture

BellaBasset - Tried your tweaks and loved them! I added only white chocolate chips as I didn't want the cookies to be too chocolatey and baked for 10 minutes.

Peri_Peri's picture
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Made these using dark chocolate with dried cranberries and oh my word they came out fabulous!

I am going to give these to a friend, but how can I restrain myself from eating this goodness?!

Kelsbels83's picture

I just baked these with my son. He is allergic to egg so we substituted the egg with orgran egg replacer (with some trepidation!) and kept everything else the same. They have turned out BRILLIANTLY! I have never posted on here before but thought any others with egg allergies might find it useful.

amaily's picture
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I have never in my 26 years been successful in making the gooey in the middle and crispy at the sides cookie they usually end up looking like flat fat cakes. This recipe however is simple and for me extremely successful!!

pollyhibb's picture
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My go to cookie recipe that I tweek according what choc/fruit/flavours I have in..the kids love them and so do I!

Lwpeach's picture

I use white chocolate and demerera sugar instead and they come out absolutely delicious!

kerryrontree35's picture

Fantastic recipe, so easy and oh my days are these good!!

wazz's picture
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I`m new to baking (a man you see) and this was my first try. I made half a batch using a levelled 4cm cake scoop which made 14 good sized cookies. The trouble is I only had 8 left after 20 minutes. They are a serious temptation!!!

Humi N's picture
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I chose to melt the butter instead of creaming it, and reduced granulated sugar to 40 grams, and the dough turned out a bit wet.
But after refrigerated for about 1 hour it's quite easy to work with and didn't stick at all.
then I shaped each piece into a ball using a scoop so the cookies wouldn't end up flat.
I have to say these cookies are way delicious than I thought would be.
crispy on the outside, chewy on the inside, and looks beautiful too.
these cookies are dangerous......

darceybrown's picture

This is really delicious and I'm sure I will bake these again if my mum
lets me!

Jelly Bean's picture

Lovely Recipe! I used splenda instead of granulated sugar so they were less sugary and they were v.tasty :-)

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