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

Vintage chocolate chip cookies

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(293 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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Casey Bee's picture
Casey Bee
7th Sep, 2018
5.05
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
1.05
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.
magshan84
28th Jul, 2018
4.05
Amazing recipe! Always comes out great I've made them so many times and has never failed me.
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!

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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
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 ?
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.

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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!