Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(247 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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Malia Bridwell
8th Jul, 2018
5.05
I first tried this recipe with whole-wheat flour but the cookies didn't taste very good. I then used organic flour and they were very good. As others have noted these are more of a "cake" cookie, so they don't flatten in the oven or out of the oven. The recipe is very simple to follow. I used the 80 gr of muscovado but reduced the other sugar to 20 gr and the cookies were still sweet. So in total, I used 100 gr of sugar (which is pretty standard for European cookies). I also used 150 gr of chocolate and it was definitely enough. Thank you for the recipe.
CotswoldMummy's picture
CotswoldMummy
2nd Jul, 2018
5.05
Great little recipe - so easy and very tasty. I made these as I was making ice cream sandwiches to take to a friend's for pudding. Delicious...all eaten up quickly and just delicious with the ice cream filling. I weighed out the dough as I wanted the cookies to be the same size. 30g per cookie worked out to 24 biscuits/12 ice cream sandwiches. Will definitely make again. I used the recipe to the letter but I think I would do 150g of chocolate the next time.
Hester Davies's picture
Hester Davies
15th May, 2018
5.05
Really tasty. Very easy to turn chocolate too.
archie182
6th May, 2018
5.05
Replaced half the chocolate with chopped roasted hazelnuts.. delish!
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.

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rachaelnjess
16th Jun, 2018
Would this cookie recipe work as a skillet cookie?
goodfoodteam's picture
goodfoodteam
19th Jun, 2018
Thanks for your recipe - we haven't tried that so can't comment. You could experiment with a small amount of mixture to see, and if not, cook the rest in the oven. The dough freezes well if this isn't convenient to do straightaway.
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. 

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Lily27's picture
Lily27
31st May, 2018
5.05
Hi! I found this recipe brilliantly tasty and it was a hit with family! The second time I made them I wanted to change it up a bit so I added M&M’s and it worked absolutely perfect! I also made them thicker and turned the heat down to 160 degrees and had them in for 17 mins!
GuernseyMum
1st Feb, 2017
5.05
Fab recipe but I halved the sugar and chocolate chip quantities. Tasted lovely!