Easy chocolate chip cookies
- Sophie Godwin – Cookery writer
Save recipe
Makes 10
Easy
Prep: 20 mins
Cook: 12 mins
A star rating of 4.2 out of 5.556 ratingsRate
loading...
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Freezable
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Chocolate brownie chunks with chocolate dip
A star rating of 4 out of 5.17 ratings
Double chocolate loaf cake
A star rating of 4.7 out of 5.384 ratings
Chocolate flapjacks
A star rating of 4 out of 5.5 ratings
We made this recipe using Kerrygold butter. Using top quality ingredients will make your cookies extra special and Kerrygold gives plenty of flavour.
Ingredients
Nutrition
Units:
MetricUS
-
120g Kerrygold butter
softened
-
75g light brown sugar
-
75g golden caster sugar
-
1 medium egg
-
1 tsp vanilla extract
-
180g plain flour
-
½ tsp bicarbonate of soda
-
150g dark chocolate
cut into chunks
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per cookie
- kcal308
- fat16g
- saturates10g
- carbs35g
- sugars21g
- fibre2g
- protein3g
- salt0.5g
Ad
Method
-
step 1
Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment.
-
step 2
Cream the butter and sugars together until very light and fluffy, then beat in the egg and vanilla.
-
step 3
Once combined, stir in the flour, bicarb, chocolate and ¼ tsp salt.
-
step 4
Scoop 10 large tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading.
-
step 5
Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool.
-
step 6
Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.
Want to see this content?
This page contains content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue
Recipe from Good Food magazine, May 2017
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.2 out of 5.556 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...