Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(210 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 chip or chunks


  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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9th May, 2017
This recipe is wonderful! I needed a quick recipe to make this morning for my oldest son to bring to school, and I came across this one. I watched the video and and it looked simple enough. I made some minor changes 1) I softened the butter for 20 seconds in the microwave, so it was easier to cream by hand, 2) I slightly turned up the heat to 200 deg C, so the cookies wouldn't spread as much, 3) I used an ice cream scoop for even-sized cookies. I'm not sure how long I baked them for, but I baked them until they were golden brown around the edges and the tops of the cookies weren't shiny any longer. They looked perfect! In some of the comments that I read, they complained that these cookies were too sweet. Compared to some of the American chocolate chip cookie recipes that I have tried, I didn't find these sweet at all. These were easy and quick to make and tasted absolutely delicious! I will definitely be making these cookies again. :-)
15th Apr, 2017
I made a variation of these cookies, but added nutella in the centre. It worked great. We made a video on the process if anyone needs help!
4th Apr, 2017
I wanted a quicker cookie recipe than the ones I usually bake so I thought I'd give these a go. I was disappointed though.... instead of having a cookie texture they were cakey in the middle. They were nice and crisp on the outside and were still very nice but more of a cookie/cake. I'd used slightly less sugar than the recipe as a lot had recommended and I baked for 13 minutes, so were not underdone (or overdone). My family still quite liked them, but I'd not make them again.
16th Apr, 2017
I spotted the same issue raised in the Qs. Mine are cooling now and hoping I don't have same problem because I used an electric mixer for the second step. Their answer: 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.
23rd Feb, 2017
These are very tasty & easy to make! I followed some tips here & reduced the sugar. I made double the quantity so in total I used 100g of white sugar & 120g of brown sugar. They are still very sweet though with the added chocolate chips & vanilla essence so I would probably knock off another 10g of each sugar next time to see what that's like.
3rd Feb, 2017
These are really simple to make. I made them with my 4 year old, following the recipe exactly, and they taste amazing! Yes, they're sweet - but they're cookies! They're supposed to be sweet! Don't think they're going to last long in our house.
20th Jan, 2017
Ok so these are really yummy but extremely sugary which isn't good for most of us! I've been experimenting with adding less sugar because I think it will be better for my children and me and you'll be inclined to want to eat less. I actually reduced brown sugar down to 20g and white sugar down to 20g and instead of chocolate chips, I used 70% cocoa chocolate cut up. They're still really nice like this, they just won't send your blood sugars rocketing.
28th Dec, 2016
Can't fault this recipe at all. Easy to follow, great rusults. I won't be buying cookies again!
17th Nov, 2016
WOW, YUMMY, YUMMY Made these today, so easy. I did not have salted butter, so used unsalted (no problem at all) Having read the other reviews about sweetness, I reduced the granulated sugar from 80g to 60, this turned out to be a perfect combination. I used 224g of Cadbury's milk chocolate cut into good size chunks. I made them slightly larger, got 24 instead of the 30. I rolled them into balls and slightly flattened them. I then, put them in the fridge for at least 30 minutes, this helps to keep their shape without them spreading out of shape. Cooked for 13 minutes in batches. Nothing short of perfect, beautifully crisp on the outside, superb on the inside, and beautifully flavoured. Will def make again, and do some different fillings as well. They have almost gone after just a few hours, everybody loves them.
15th Nov, 2016
BEST COOKIE RECIPE EVER! I have been making all kinds of cookies for years but this recipe WINS! For once in my life, i had exactly the right ingredients and this recipe turned out even better than the reviews! Once you have made them, there will be no going back!


3rd May, 2016
I used light brown sugar and mine came out fine.
17th Jul, 2013
Hey there Chris39, just thought I'd say that I just made the cookies yesterday using Light Brown Sugar instead of Muscovado Sugar, and they turned out great! So I think it's fine to replace all the sugar to light brown sugar. To be honest you can almost adapt this in many ways - crunchier, gooeyer, more cake-like. I'll just say that the ones I made turned out less gooey than I had expected, but that's either because not enough egg or due to the sugar difference. Hope this helps!


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