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

Vintage chocolate chip cookies

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(423 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 chips or chunks

Method

  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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Caroline S's picture
Caroline S
26th Aug, 2019
5.05
Lovely recipe. Nice with milk chocolate chunks or white chocolate chunks and the grated rind of a large lemon. I roll mine between my hands into large walnut size balls and then press them down slightly on the parchment and I cook mine for 13 mins.
Paul Roberts's picture
Paul Roberts
20th Aug, 2019
1.05
This recipe is WRONG. The butter - self evidently - should be unsalted and only a flake or two of sea salt is needed in addition anyway.
reid78
17th Sep, 2019
Why should it be unsalted butter? The years of positive comments don't seem to agree with you.
Chloe9823
10th Aug, 2019
4.05
I cannot stop laughing at what I can only describe as cookie scones that were produced from this recipe. Followed the recipe exactly up until “use a teaspoon to make small scoops of the mixture”...oh no, I completely ignored that! Instead I measured out cookie snowballs! 10 minutes I sliced one cookie blob in half to see if they were cooked, alas they were not. 30 minutes in and still no sign of the gooey, if I dare say almost uncooked interior solidifying! I resorted to cutting each gooey rock in half, so no nice round cookies here, just cookie wedges. The finished product was quite nice, although very sweet. Basically the moral of this review is read the recipe carefully!
whitbybunny
10th Aug, 2019
5.05
Have made this recipe a few times now and the cookies are perfect! We cook them for 11 minutes and make in batches of six as the tablespoon measure of cookie dough spreads well over the baking tray making large cookies.
Umaima Masood's picture
Umaima Masood
5th Aug, 2019
5.05
These Cookies Taste Absolutely AMAZING. I have already made them with this recipe about 5 times and they are honestly really nice.
niknaks97
2nd Aug, 2019
5.05
Did not see any reviews before trying the recipe; however, our cookies turned out beautifully. We used a mix of blocks of dark and milk chocolate which we roughly chopped into chunks - would highly recommend! We also used demerara sugar instead of the muscovado sugar. We only cooked them for the 8 minutes which was sufficient in our oven.
Alice Amor's picture
Alice Amor
11th Jul, 2019
1.05
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
5.05
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.

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Cookiecaron's picture
Cookiecaron
21st Aug, 2019
Has anyone tried cooking theses with Smarties instead of chocolate chips? Want to make them for a children’s party.
goodfoodteam's picture
goodfoodteam
22nd Aug, 2019
Thanks for your question. We haven't tested this as an alternative but there's no reason why it wouldn't work. Enjoy!
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
5.05
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
goodfoodteam
19th Aug, 2018
Thanks for your question. We'd suggest using 40g of the dark and an extra 40g of the granulated.
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
3.05
Why is there a few steps missing ?

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Duc Nguyen's picture
Duc Nguyen
4th Feb, 2019
5.05
Use half the chocolate!
Leo T
13th Dec, 2018
5.05
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
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!
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