Chocolate Chip Cookies
Member recipe

Chocolate Chip Cookies

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(13 ratings)

Member recipe by


Serves 1 - 30 Cookies

Choc Chip Cookies with minimal mess or washing up

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  • 150g Butter - softened
  • 120g light brown soft sugar
  • 30g dark brown soft sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 300g Plain Flour
  • 1/2 tsp baking powder
  • 100g plain choc chips
  • 100g milk choc chips


    1. Preheat the oven to gas mark 5 and line a flat baking sheet with grease proof paper.
    2. Cream the butter and sugar together and then mix in the egg and essence.
    3. mix in half the flour and then the choc chips. Stir until the chocolate is mixed nicely and evenly through the mixture.
    4. Add in the remaining flour and baking powder until the mixture consumes all the dry ingredients.
    5. You can then either put dessert spoon dollops onto the baking tray and bake for 12 mins or until just browning. OR you can squash into a thin square shape on clingfilm and place in the fridge for an hour.
    6. Remove the dough from the fridge and cut into approx 30 peices. Roll these into balls and put onto the baking tray and into the oven for 7 mins.
    7. After 7 mins take out of the oven and press down each ball with the back of a spoon in the middle until slightly spread. Return to the oven for another 7 mins or until browned.
    8. Remove from oven and cool on a wire wrack- or eat warm!!

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Comments (25)

imabadpixie's picture

Thanks for your nice comments Lottie.... Stephy... try 'Lauren's millies cookies' for the best american cookies ever (type it into google and it should be the first link). I havent made these for ages and might give them another go tonight as i remember them being delicious!

lalalottier's picture

I am a keen Baker and Cook to the extent of baking for commission. I have brought many cookies from shops, bakeries and food markets and have made many...but with out a doubt this cookie recipe is the BEST.

I've done 2 batches and both were successful and very popular with my friends and family. The first batch I used golden sugar, dark brown and white sugar. The second batch I used dark brown sugar and light brown and added peanut butter. What a dream.

They're so lovely, not gooey, but not at all crunchy, they're I'm between. I always used two types of chocolate and not chips, I broke up chocolate bars for bigger melted bits of chocolate in the final result.

Try warming in microwave for 30 seconds and serving with honeycomb ice cream.

Lovely jumbled, well done Robyn...cracking job.

squiggy53's picture

Found these to be a bit dry and thick - my own fault, I was wanting a flat gooey cookie whereas these are quite a dense biscuit.

gordiflon's picture

As someone who has rarely baked since school cookery lessons, I found this to be an easy, successful recipe.

And an extra bonus point for use of the word "dollop"!

lucy11's picture

Fantastic easy recipe!


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