Vintage chocolate chip cookies

Vintage chocolate chip cookies

  • 1
  • 2
  • 3
  • 4
  • 5
(189 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Wright Sisters
24th Sep, 2017
5.05
This cookie recipe is brilliant, we're only just starting to bake but we've made these twice already and they come out perfect each time. Five stars
valor2010
21st Sep, 2017
2.55
This recipe is ok. The mixture is very dry and doesn't spread very much so if you use just a teaspoonful of mixture you end up with very small cookies. If I made them again I would use more mixture per cookie and maybe aim to make a batch of about 20 (I noticed in the video that she had two trays of 9, so only 18 cookies). I'd also flatten them a bit. If you put them on the tray as a spoonful they stay quite rounded, a bit like rock cakes.
Craigbyle
6th Sep, 2017
0.05
I think the method is missing a few steps and key ingredients!
food007
14th Aug, 2017
2.55
This is a nice quick recipe, and the flavour is very nice, but it is not the gooey cookie i was hoping for, it is definitely a cake cookie, it has the fluffy cakey centre and not the gooey chocolate one and does end up being crispy around the edges. im am going to try and make some ice-cream cookie sandwiches as the texture will hold up well i think.
BlissieLissie's picture
BlissieLissie
2nd Jun, 2017
5.05
Me and my mum made these about a year ago and forgot to add brown sugar! We only added the other 80g and they were still lush. So if you want to downgrade to only 80g, they still work wonderfully :)
loveofitaliancooking
9th May, 2017
5.05
This recipe is wonderful! I needed a quick recipe to make this morning for my oldest son to bring to school, and I came across this one. I watched the video and and it looked simple enough. I made some minor changes 1) I softened the butter for 20 seconds in the microwave, so it was easier to cream by hand, 2) I slightly turned up the heat to 200 deg C, so the cookies wouldn't spread as much, 3) I used an ice cream scoop for even-sized cookies. I'm not sure how long I baked them for, but I baked them until they were golden brown around the edges and the tops of the cookies weren't shiny any longer. They looked perfect! In some of the comments that I read, they complained that these cookies were too sweet. Compared to some of the American chocolate chip cookie recipes that I have tried, I didn't find these sweet at all. These were easy and quick to make and tasted absolutely delicious! I will definitely be making these cookies again. :-)
tastebudzz
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! https://youtu.be/IvqrkRlL3rU
yummycook28
4th Apr, 2017
2.55
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.
TomsKitchen
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.
sfolega
23rd Feb, 2017
5.05
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.

Pages

Rubyglass
9th Sep, 2017
2.55
Why is there a few steps missing ?
goodfoodteam's picture
goodfoodteam
11th Sep, 2017
Thanks for your question but we can't see anything missing. Please let us know what you've spotted. Thank you.
EmmaWhaley
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
goodfoodteam
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.
megskate
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
goodfoodteam
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. 
EllyVuorelly
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?
chris39
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??? :)
Nattie29
3rd May, 2016
5.05
I used light brown sugar and mine came out fine.
theteenagechef
17th Jul, 2013
5.05
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!
GuernseyMum
1st Feb, 2017
5.05
Fab recipe but I halved the sugar and chocolate chip quantities. Tasted lovely!