Chocolate chip cookies on a plate with a small glass bottle of milk

Vintage chocolate chip cookies

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(385 ratings)

Prep: 15 mins Cook: 10 mins


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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  • 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 chips or chunks


  1. Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

  2. Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

  3. Beat in 2 tsp vanilla extract and 1 large egg.

  4. Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

  5. Add 200g plain chocolate chips or chunks and stir well.

  6. 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.

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

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

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Comments, questions and tips

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Alice Amor's picture
Alice Amor
11th Jul, 2019
Followed the recipe exactly and yet they didn’t rise, and tasted like soap. Will not be making these again, especially since it made 30 and they were inedible!! DO NOT MAKE THESE. Disgusting
Stephanie Hibbert's picture
Stephanie Hibbert
11th May, 2019
We followed some reviewers' advise and weighed each biscuit and got 24 biscuits for 30g ish each. I I only flattened them a little bit. One batch of 12 good size biscuits cooked in about 10 minutes. I have always been awful at making biscuits. This is possibly the first recipe that has ever worked and it tastes delicious!
Sarah Jackson's picture
Sarah Jackson
10th May, 2019
I saw the good star rating and didn’t read the comments before making. These are awful! Way too much sugar, it’s all I can taste. Will be throwing them away.
25th Apr, 2019
Very nice! Cooked for 10 minutes, very soft and buttery. We only did 100g of sugar and it was still very sweet, especially with all that chocolate. Probably could have done only 150g of chocolate, but still very good with 200g. We also didn't do vanilla extract because we didn't have any and it didn't affect the flavour.
Sophie Cooks an...
15th Apr, 2019
This recipe is now my "go to" biscuit recipe - easy AND delicious. I chill the dough for at least 30 mins before baking because the biscuits hold their shape better during cooking that way.
Sara Shan
14th Apr, 2019
Amazing cookies!
Sara Shan
14th Apr, 2019
Absolutely loved this recipe, so simple and easy to make! I halved the recipe and also put the cookie dough in the fridge for 15mins before baking and they turned out so perfectly! Vanished in no time
lauren28052007's picture
13th Mar, 2019
These are so nice, especially hot out of the oven. The combination of melted chocolate chunks, a soft sweet cookie and a squidgy middle is pure heaven!
LydiaLeavyJones's picture
10th Mar, 2019
I’ve made these a few times now, and they’re great every time. Soft, warm, perfect. I recommend squashing them a bit before putting them in the oven because they don’t flatten very much. Delicious!!!
olivia blunden's picture
olivia blunden
18th Feb, 2019
lovely cookies with great taste always a delight to bake and eat


ali fiazei's picture
ali fiazei
10th Aug, 2018
Do you have to use light brown muscovado sugar or could you just use dark brown sugar because thats what I have?
Stephanie Hibbert's picture
Stephanie Hibbert
11th May, 2019
We didn't have caster sugar and used a mix of light muscovado sugar and demerara and it worked a treat. I think it probably will be fine with just dark. It will only alter the flavour a bit.
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. We'd suggest using 40g of the dark and an extra 40g of the granulated.
16th Jun, 2018
Would this cookie recipe work as a skillet cookie?
goodfoodteam's picture
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.
24th Oct, 2017
How long do these cookies last for once baked, please?
goodfoodteam's picture
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.
9th Sep, 2017
Why is there a few steps missing ?
goodfoodteam's picture
11th Sep, 2017
Thanks for your question but we can't see anything missing. Please let us know what you've spotted. Thank you.
Stephanie Hibbert's picture
Stephanie Hibbert
11th May, 2019
I think Rubyglass meant the step when you mix the flour and the wet ingredients/ sugar mixture? It did throw us too.


Duc Nguyen's picture
Duc Nguyen
4th Feb, 2019
Use half the chocolate!
Leo T
13th Dec, 2018
Honestly the only recipe that's been so good I make an account just to leave a review for it. Been using this recipe as the basis for my cookies for a couple years now and they're honestly infamous in my friends circle now. If you're into the salt and chocolate combo, be liberal with the salt and use sea salt crystals for a little more depth. I use Tesco's own brand chocolate milk bars (since they taste amazing as is) for my chocolate and bake for 9 minutes at 200*C, melt-in-the-mouth gooey-ness, richness and depth :)
Lily27's picture
31st May, 2018
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!
1st Feb, 2017
Fab recipe but I halved the sugar and chocolate chip quantities. Tasted lovely!
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