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

Vintage chocolate chip cookies

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(331 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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13th Feb, 2019
These cookies are a hit with everyone, young children and adults too! Such a versatile recipe I often change the chocolate chips to white chocolate too.
1st Feb, 2019
I've never made cookies before but these were yummy. I used butter straight from the fridge. Would have been much easier using softened butter. I'm not sure how the dough should have been like and it seemed very dry so I added a few splashes of milk. I patted out small tablespoon sizes of dough and flattened them. Despite everything they were still yummy. Will make again but will use softened butter. I got 22 cookies.
29th Jan, 2019
My new go to cookie recipe loved by all. so easy and quick to make.
21st Jan, 2019
Easy to make, nice texture, tasty, but very sweet - could probably reduce the amount of sugar.
1st Jan, 2019
I put together the cookie dough using the exact ingredients/measurements. I did a batch with a teaspoon full and thought they were too small so did the remaining mix as bigger spoonfuls and flattened them slightly and they came out much better. This mix is enough for 15-20 normal sized cookies. I do think the ratio of chocolate to dough was too much, half the amount would be better.
26th Dec, 2018
I have made these cookies many times and have been amazed at great outcome every time. My family and I have completely fallen in love with this recipe!
Casey Bee's picture
Casey Bee
7th Sep, 2018
This recipe is intuitive and easy to follow - as noted by a previous reviewer, I reduced the sugar to 100g total (80g light brown sugar, and 20g of granulated...) The cookies have a decadent caramel flavour, especially with the plain chocolate chips. I am sure that I will make this recipe again.
Hebe Sarah Richards's picture
Hebe Sarah Richards
6th Sep, 2018
So many better choc chip cookie recipes usImg basically the same ingredients. They reminded me of something I baked at school in home economics.! Would not make again.
28th Jul, 2018
Amazing recipe! Always comes out great I've made them so many times and has never failed me.
Malia Bridwell
8th Jul, 2018
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.


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?
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.
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
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.


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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