Vintage chocolate chip cookies

Vintage chocolate chip cookies

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

Prep: 15 mins Cook: 10 mins


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.


  • 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. 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.
5th Sep, 2016
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.
KawaiiCooking's picture
15th Jul, 2016
A few months ago I realised each time I make cookies I used a different recipes. But nowI choose one recipe, and it's this one. They turn out about 3 times as big as when you place them in the oven, so make them small! I enjoyed making these and I'm about to make this now. Can't wait! Enjoy xxx
12th Jul, 2016
Love this recipe! Made it a couple of times and it just doesn't fail to delight! You can easily shave off the sugar without affecting the taste, i doubled the recipe and instead of using 160g of the brown and white sugar, i used 150g, still rather sweet, so i will def be reducing more the next time i use this recipe. Baking time for me was 13 mins, cookies still has a soft middle after it cools, so bake a test batch before determining the bake times. Will be adding in a dash of cocoa powder next time just to amp up the chocolatey flavour!
26th Jun, 2016
I followed the recipe exactly and cooked in a fan for 10 mins and they were still quite gooey if a little greasy. Are they supposed to be like this?
15th Jun, 2016
I would like to make the cookie dough a chocolate flavour much coco powder should I add?
27th May, 2016
V. nice........i was used a bit more egg until the cookie dough was a bit wetter.....and also i used Cadburys chocolate which really made a bake i rolled into balls then squashed down into cookie shapes and they came out lovely..............Although i didn't get a gooey middle i think that was due to cooking them for to long.....YUM YUM :-)
Henrietta Unicorn
27th May, 2016
My partner introduced me to this recipe and we've been making it for about a year now. They always come out perfect :) We usually use 100g white, 100g dark chocolate chips, but any colour works. Best hot and gooey out of the oven or cooled and dipped in a cup of tea. I'm making these again today!
23rd May, 2016
The recipe is perfect the way it is written. Baked them with my daughter and she loved the whole experience of baking cookies except there were no shapes to punch into the dough... that's an opinion of a 3 yrs old!
21st Mar, 2016
Maybe it is just me, but I struggle to get this right. I make the cookies according to the recipe apart from reducing the sugar a little and increasing the flour (by the same amount) but they always seem to come out a bit dry and flat. Any ideas of how to resolve this?
23rd Sep, 2016
Its ok to reduce the sugar but don't increase the flour - that should fix it!


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.