Vintage chocolate chip cookies

Vintage chocolate chip cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(208 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
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. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Rowane5's picture
8th Nov, 2016
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
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!!!!!!!
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


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.