Chocolate Chip Cookies
Member recipe

Chocolate Chip Cookies

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(62 ratings)

Member recipe by

Cooking time

Servings

Serves 1 - 15 Cookies

a fantastic cookie recipe, these delicious cookies are almost cakes, with a lovely soft texture that melts in your mouth, you will have the adults and children coming back for more!!!

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Ingredients

  • 200g softened butter
  • 300g soft brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 300g self raising flour
  • 80g cocoa powder
  • 1 tsp baking powder
  • 300g choc chips

Method

    1. preheat oven to 180 c/ gas 4
    2. cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
    3. in a separate bowl sift flour, cocoa and baking powder together
    4. add flour mix to the creamed mix in stages( a third at a time) mix well. fold in choc chips until just combined.
    5. spoon a tablespoon of the mixture on to a baking tray and just let it drop off the spoon, repeat until you have used up all the cookie mixture.
    6. bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly,when completely cold move to a cooling rack. then enjoy Mmmmmmmm.

Comments, questions and tips

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Comments (78)

debandlola's picture
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Great recipe. Just what I have been looking for - for ages! So easy the kids can make them virtually unsupervised. No faffing around with putting the dough in the fridge, so they can be made and eaten in quick time.

Kytkathryn's picture

This recipe is great. My friends like me making them. I currently also get 30-35 cookies from this recipe too! I cook mine for about 10 mins at the moment and use a 100g white chocolate bar and 100g of milk choc cut instead of chips. I cut the bars into little squares as I find aldi/sainsbury cheap chocolate is fine and cheaper than chocolate chips. I get a normal dessert eating spoon to dollop the mixture on a tray, then make sure I pat it out into nice circles. This gets a homemade but still quite uniform cookie. I have lessened the amount per a dollop of spoon as I used to get about 20 cookies but realised a smaller amount can still make the same width if you pat them. Then you get more for you ingredients too which keeps everyone happy. Hope this helps. If eaten while hardened but still recently made you should get some nice melted chocolate in the cookie to bite into and make a mess with too! Happy making... And very importantly, happy munching!

upcomingcook's picture

A lot of comments say that these cookies were 'too cake like' and I would have to agree. they were crumbling and falling a part and to be honest- not the tastiest. Self-raising flour should be left to cakes, I think... Plain flour would have been best.

Kytkathryn's picture

I do them for ten to twelve minutes and only used a normal eating dessert spoon from my draw to dollop a cookie on a tray. I then pat the dough down in to a nice round shape. I now get 30-35 from this recipe, about 9 on my tray at a time. (I only have one tray). I do them between 10-12 mins. They come out perfectly and everyone says I make good cookies but I really just followed this recipe.

DawsS's picture

Just made these with gluten free, self raising flour. They are amazing.

oceangirl91's picture

Just made these, used plain flour, baking soda and margarine and they still came out an absolute treat!

detlansmith's picture

just made these got 34 out of it tastes so nice!!!

Robw895's picture
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Fantastic recipe, cooking time spot on! Nice and soft centre, tast delicious. I used 150g white choclate and 150g milk chocolate chopped into small chunks, worked a treat, would recommend over the chocolate chips. Work slightly better with slighlty more than a tablespoon of dough as well.

carolinedisspain's picture

These were amazing, forgot to add baking powder, but were still great :)

mrsd86's picture
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These are delicious! I've made two batches now, my kids and husband love them....as do I :) Make sure you get them out of the oven after 12 minutes as stated, any longer and they'll go quite hard and won't taste quite as good. 12 minutes, and they're are lovely and soft in the middle, and so chocolately!!

booldawg's picture

Baked this to the recipe. The mixture was very dry and dusty so 'dripping off the spoon' is not going to happen! I baked them a little bit too long as they felt too gooey after 12 minutes. Wish I'd taken them out at 12 mins and allowed them to settle as mine were slightly burnt and dry. Good simple recipe all the same. Trust the baking times!

vall's picture
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amaziiiing chocolatey cookies!turned out very good.
I used plain flour as i didn't have self raising and chopped chocolate instead of the chips....turn up great anyway!

Louise8646's picture
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I'm normally a one trick pony and just make cup cakes but I fancied a change and I'm so glad I did they taste amazing and so easy to make, I used full measuments and there was enough to feed a small army so I think next time I will half it.yummy

Nicola2302's picture

This is the 2nd time I've cooked these - first time as the recipe said, but halved and they were good but I thought a little too cake like. So this time I used plain flour instead of self raising, again halved (made 14 cookies) and they were absolutely delicious!

cheekylilbint86's picture
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Have just made these cookies and they are delicious,so soft and chocolatey!The only thing is I halved the ingredients and still managed to make 24 cookies!Thank-you for posting,best recipe I have found xx

Tjf74's picture

My two teenage daughters made these tonight and they were a bit hit with everyone. So simple and quick to make although the mixture was very stiff, i had to help with that part. Made them without chocolate chips as I didn't have any in but they were still fab. Left to cool slightly and had them as a dessert with squirty cream.

inotrecneps's picture

I will be making them Carol, I have to use gluten free flour, I hope they are as good yours when done thanks.

skatkat92's picture
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Gorgeous! Best cookies I've ever tasted, when I took them out of the oven I was sure that they were under done but I left them as the instructions say and they do set perfectly so dont be tempted to leave them in longer!

stripeycats's picture
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Fantastic recipe, have made these using m&m's, smarties, maltesers and a mixture. Only problem is they don't last long in our house!

clmorris's picture
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This is a great recipe! My family loved them and I'll definately make them again.....and again......and again!

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Questions (2)

shinobidef's picture

Can you use margarine (e.g. Stork) to make these or does it need to be butter?

cazandjay's picture

You can use stork, enjoy!!!! X

Tips (2)

Kytkathryn's picture

Chocolate chip alternative:
~ If you want to save some money, buying cheap chocolate bars and cutting them up into chunks works just as well as chocolate chips. Also you might find chunks of chocolate more appealing.

~ I use 100g white chocolate and 100g milk chocolate instead of chocolate chips. White chocolate looks good in them.

Chocolate powder:
~ If you think 80g is alot to use of your beloved green and blacks etc, using 50g still works fine.

Milk:
~ You can add a tablespoon or two of milk if you think it looks dry, however, in my experience if it looks a bit crumbly like the texture of old fashioned rusk mixture, they still come out fine.

Batch amount:
~ If you use a dessert spoon you can use a relatively small amount and pat the mixture out to circles. I currently can get between 30-35 cookies from this recipe on BBC good food. I originally began with managing about 20. Long as the width is like you would normally do, a smaller height, from patting, does not matter too much to the final cooked cookie size. You'll manage to do trial and error and get a decent cookie size and decent batch of 30+ eventually, I am sure!

alexbalmer01's picture

Instead of 80g of coco powder you can use 100g of dark chocolate. Melt it in the microwave with a little bit of butter and add in before the flour mix. Make a way chocolatiery (not a word) cookie!