Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(184 ratings)

Prep: 15 mins Cook: 10 mins

Easy

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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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. 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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juliet37
23rd Sep, 2016
Its ok to reduce the sugar but don't increase the flour - that should fix it!
Nattie29
3rd May, 2016
5.05
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!
sugarbee
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
penelopevs
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.
pallerto
5th Mar, 2016
5.05
Just made these, my husband said they were the best ever! I will never bake another chocolate chip cookie but these.
Smudge1969's picture
Smudge1969
31st Jan, 2016
Just made these, my boys love them, will be making them again for sure xx
Angel Baking Queen
27th Jan, 2016
Made these this afternoon basically because I fancied a cookie! I read all the comments below and I really can't follow why people seem to mess around with the recipe so much. Yes they are sweet - they are a cookie! Delicious and would definitely make again. Easy and quick
Brookella
20th Jan, 2016
Made these this morning, fully approved by my husband, grandchildren here later so watch this space. I changed the salted butter for unsalted and used 40gm castor sugar and 120 gm of soft brown and a extra egg yolk. For a easy bake cookie this one is great no chilling for twelve hours, just make and bake and eat Awesome
Class66
19th Jan, 2016
3.8
Would lower Sugar and add small egg..Mixture was dryish ,but still turned out ok ,if a bit sweeter than I liked .Family scoffed them though..

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