Vintage chocolate chip cookies

Vintage chocolate chip cookies

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(171 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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15th Apr, 2017
I made a variation of these cookies, but added nutella in the centre. It worked great. We made a video on the process if anyone needs help!
4th Apr, 2017
I wanted a quicker cookie recipe than the ones I usually bake so I thought I'd give these a go. I was disappointed though.... instead of having a cookie texture they were cakey in the middle. They were nice and crisp on the outside and were still very nice but more of a cookie/cake. I'd used slightly less sugar than the recipe as a lot had recommended and I baked for 13 minutes, so were not underdone (or overdone). My family still quite liked them, but I'd not make them again.
16th Apr, 2017
I spotted the same issue raised in the Qs. Mine are cooling now and hoping I don't have same problem because I used an electric mixer for the second step. Their answer: American style cookies can sometimes have a bit of a cakey texture if they are not cooked for quite long enough, or too much air was created in the mixture when creaming the butter or if too much flour was added. Hope this helps, let us know how you get on if you try to make them again.
23rd Feb, 2017
These are very tasty & easy to make! I followed some tips here & reduced the sugar. I made double the quantity so in total I used 100g of white sugar & 120g of brown sugar. They are still very sweet though with the added chocolate chips & vanilla essence so I would probably knock off another 10g of each sugar next time to see what that's like.
3rd Feb, 2017
These are really simple to make. I made them with my 4 year old, following the recipe exactly, and they taste amazing! Yes, they're sweet - but they're cookies! They're supposed to be sweet! Don't think they're going to last long in our house.
20th Jan, 2017
Ok so these are really yummy but extremely sugary which isn't good for most of us! I've been experimenting with adding less sugar because I think it will be better for my children and me and you'll be inclined to want to eat less. I actually reduced brown sugar down to 20g and white sugar down to 20g and instead of chocolate chips, I used 70% cocoa chocolate cut up. They're still really nice like this, they just won't send your blood sugars rocketing.
28th Dec, 2016
Can't fault this recipe at all. Easy to follow, great rusults. I won't be buying cookies again!
17th Nov, 2016
WOW, YUMMY, YUMMY Made these today, so easy. I did not have salted butter, so used unsalted (no problem at all) Having read the other reviews about sweetness, I reduced the granulated sugar from 80g to 60, this turned out to be a perfect combination. I used 224g of Cadbury's milk chocolate cut into good size chunks. I made them slightly larger, got 24 instead of the 30. I rolled them into balls and slightly flattened them. I then, put them in the fridge for at least 30 minutes, this helps to keep their shape without them spreading out of shape. Cooked for 13 minutes in batches. Nothing short of perfect, beautifully crisp on the outside, superb on the inside, and beautifully flavoured. Will def make again, and do some different fillings as well. They have almost gone after just a few hours, everybody loves them.
15th Nov, 2016
BEST COOKIE RECIPE EVER! I have been making all kinds of cookies for years but this recipe WINS! For once in my life, i had exactly the right ingredients and this recipe turned out even better than the reviews! Once you have made them, there will be no going back!
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


13th Mar, 2017
Has anyone frozen these before? Does it make them taste worse or alter the texture when they defrost? Very excited to try them!
goodfoodteam's picture
16th Mar, 2017
We've found freezing the mixture works really well. You can defrost fully, then place small mounds on a baking tray and cook as above.
15th Dec, 2015
Just made these, and whilst they were very nice, they came out quite soft and cake-y. From reading the comments, I was expecting something more chewy and gooey... Any idea's for where I might be going wrong?
goodfoodteam's picture
18th Dec, 2015
American style cookies can sometimes have a bit of a cakey texture if they are not cooked for quite long enough, or too much air was created in the mixture when creaming the butter or if too much flour was added. Hope this helps, let us know how you get on if you try to make them again. 
20th Jul, 2015
Hi i made these last week and when i cooked them they practically melted and went really thin, tasted grates but were too soft and crumbled... Is this too much butter? How can i make them still solid and keep a cookie shape but still be chewy?
8th Jul, 2013
Can I replace both 80g light brown muscovado sugar and 80g granulated sugar with 160g of light brown sugar instead since I dont have muscovado sugar??? :)
3rd May, 2016
I used light brown sugar and mine came out fine.
17th Jul, 2013
Hey there Chris39, just thought I'd say that I just made the cookies yesterday using Light Brown Sugar instead of Muscovado Sugar, and they turned out great! So I think it's fine to replace all the sugar to light brown sugar. To be honest you can almost adapt this in many ways - crunchier, gooeyer, more cake-like. I'll just say that the ones I made turned out less gooey than I had expected, but that's either because not enough egg or due to the sugar difference. Hope this helps!
1st Feb, 2017
Fab recipe but I halved the sugar and chocolate chip quantities. Tasted lovely!