Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(165 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
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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. 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.

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Comments, questions and tips

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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!
3rd May, 2016
Hiya, I'm thinking maybe it's the increase of flour? If I were to reduce the sugar I wouldn't increase the flour I'd just leave it the way it is. In all honesty the recipe is okay the way it is. I made these today and they are not as sweet as I thought they would be. The amount of flour and salt balance out the sugar. Maybe try them again and do the recipe as it is, or reduce the sugar but don't increase the flour. Good luck.
Norma. mackey
8th Mar, 2016
Very easy to make - my 10 and 7 year old made a batch of these tonight with just the tiniest bit of background supervision!
8th Mar, 2016
Delicious! My partner is lactose intolerant so substituted the butter with Bertolli olive oil spread, and only had caster sugar so used that instead of the light brown and granulated mix. I had 3 small bars of Bournville chocolate which I roughly chopped and added 10 diced Maraschino cherries (well drained) and the result, when baked for just 8 minutes, was perfectly gooey in the middle & utterly scrumptious! Thank you Valerie for a fab recipe that I'll definitely bake again x
5th Mar, 2016
Good, but I prefer them with less chocolate chips, and next time I'll put a little less flour and avoid using the fan-oven, so they spread out better.
5th Mar, 2016
Just made these, my husband said they were the best ever! I will never bake another chocolate chip cookie but these.
Smudge1969's picture
31st Jan, 2016
Just made these, my boys love them, will be making them again for sure xx


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