Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(201 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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15th Oct, 2016
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! :-)
4th Oct, 2016 cookies I have ever made!!
2nd Oct, 2016
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).
25th Sep, 2016
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.
23rd Sep, 2016
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!
20th Sep, 2016
best proportions ever, i always use the recipe but the cooking time definitely needs to be longer!! around 15 minutes in my case
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?


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