Vintage chocolate chip cookies

Vintage chocolate chip cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(178 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Makes 30

A retro recipe for chocolate-studded biscuits with a soft squidgy middle - make plenty as they're guaranteed 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
Save to My Good Food
Please sign in or register to save recipes.

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 chip or chunks

Method

  1. Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.

  2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.

  3. Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.

  4. Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Livvvdh
15th Nov, 2016
5.05
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!
Rowane5's picture
Rowane5
8th Nov, 2016
5.05
These were amazing! I used 50g of granulated sugar instead of 80g and I used a mix of milk and dark chocolate chunks. Best homemade cookies I've ever had
PermyWirly
20th Oct, 2016
Made these with my 5 year old today. We ate them warm with creme fraiche..........really delicious. I reduced to granulated sugar by 40 grams and cooked them for 11 minute. Will making them again.....a lot!!!!!!!
BelgianEmilie
15th Oct, 2016
5.05
Great recipe! I used whole rice flour instead of regular flour because I'm gluten intolerant and it worked well. Next time I'll reduce the amount of sugar by a third, though. But it's very good anyway. I had to stop myself from eating the dough before I put the cookies in the oven! :-)
msharon
4th Oct, 2016
Gorgeous...best cookies I have ever made!!
justina.g
2nd Oct, 2016
5.05
Best cookies. There were gone the same withing hours of cooking. Taste so nice and so easy to make (especially for someone like me who isn't great at baking).
Acx
25th Sep, 2016
3.8
Far too sweet for my liking, dough was very sticky, followed the recipe exactly and found them a bit greasy! Would cut down the sugar and butter next time.
lderbyshire
23rd Sep, 2016
5.05
Love this recipe! I didn't have any light brown muscavado so used dark and they were yummy! Made them with my little star baker who is 5 and he gives them a huge thumbs up, too! Thank you BBC good food!
oldmoon
20th Sep, 2016
5.05
best proportions ever, i always use the recipe but the cooking time definitely needs to be longer!! around 15 minutes in my case
Icon25
5th Sep, 2016
5.05
Just made these today for first time, wasn't sure about the dough at first (seemed quite sticky). But they turned out great, got the seal of approval from the hubby and the kids. Will definitely be making these again.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.