Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(230 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Makes 30

An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure 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
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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. Heat the oven to 190C/fan170C/gas 5. Line two baking sheets with non-stick baking paper.

  2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla and egg.

  3. Sieve the flour, bicarbonate of soda and salt into the bowl and mix it in with a wooden spoon. Add the chocolate chips and stir well.

  4. Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

  5. Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

  6. Leave on the tray for a couple of minutes to set and then lift onto a cooling rack.

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Comments, questions and tips

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swoopandsal
4th Mar, 2018
5.05
Easy recipe, turned out perfect without having to flatten. Will take in to work tomorrow and am sure I will get rave reviews!!
supershaz30
16th Feb, 2018
5.05
Wow! These cookies are so good I don't have to worry about storing them. Hubby and kids love them. I even made a double batch and none of them made it to the Tupperware box.
Freya Skuse's picture
Freya Skuse
6th Jan, 2018
5.05
I love these cookies so much!
AfroDucky
31st Dec, 2017
3.8
Love these! I had a bit of a problem with the dough being really stiff and difficult to stir, so I actually added in a splash or two of milk as well, and they turned out great! Would 100% make again
Ashita Marcon's picture
Ashita Marcon
8th Dec, 2017
3.8
they are the best! loved it!
Frances Claire
2nd Dec, 2017
3.8
They were easy to make and tasty, but I'd say they are more like biscuits than cookies as they are crunchy rather than gooey.
CHB04
28th Oct, 2017
3.8
These cookies came out perfectly and I’m a first time baker. Although I do agree with the other comments in saying that they taste incredibly sweet so if I make them again I’ll definitely reduced the amount of sugar.
Wright Sisters
24th Sep, 2017
5.05
This cookie recipe is brilliant, we're only just starting to bake but we've made these twice already and they come out perfect each time. Five stars
valor2010
21st Sep, 2017
2.55
This recipe is ok. The mixture is very dry and doesn't spread very much so if you use just a teaspoonful of mixture you end up with very small cookies. If I made them again I would use more mixture per cookie and maybe aim to make a batch of about 20 (I noticed in the video that she had two trays of 9, so only 18 cookies). I'd also flatten them a bit. If you put them on the tray as a spoonful they stay quite rounded, a bit like rock cakes.
Craigbyle
6th Sep, 2017
0.05
I think the method is missing a few steps and key ingredients!

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BonnieBon99
24th Oct, 2017
5.05
How long do these cookies last for once baked, please?
goodfoodteam's picture
goodfoodteam
27th Oct, 2017
Thanks for your question. These will last for 3 - 4 days in a sealed container. The uncooked dough also freezes well. You can defrost fully, then place small mounds on a baking tray and cook as above.
Rubyglass
9th Sep, 2017
2.55
Why is there a few steps missing ?
goodfoodteam's picture
goodfoodteam
11th Sep, 2017
Thanks for your question but we can't see anything missing. Please let us know what you've spotted. Thank you.
EmmaWhaley
13th Mar, 2017
Has anyone frozen these before? Does it make them taste worse or alter the texture when they defrost? Very excited to try them!
goodfoodteam's picture
goodfoodteam
16th Mar, 2017
We've found freezing the mixture works really well. You can defrost fully, then place small mounds on a baking tray and cook as above.
megskate
15th Dec, 2015
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
goodfoodteam
18th Dec, 2015
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
20th Jul, 2015
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
8th Jul, 2013
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??? :)

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GuernseyMum
1st Feb, 2017
5.05
Fab recipe but I halved the sugar and chocolate chip quantities. Tasted lovely!