Three rows of chocolate chip cookies

Next level chocolate chip cookies

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(10 ratings)

Prep: 20 mins Cook: 20 mins plus 3-4 hrs chilling

More effort

Makes 12

Forget brittle packet versions and make these ultimate choc chip cookies. Expect a crisp exterior, chewy middle and chunks of gooey dark chocolate

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal346
  • fat16g
  • saturates9g
  • carbs44g
  • sugars31g
  • fibre3g
  • protein4g
  • salt0.7g
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  • 125g unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g plain flour
  • 100g rye flour
  • 1 tsp sea salt flakes, plus extra for sprinkling
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ 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-…

  • 200g light brown soft sugar
  • 100g golden caster sugar
  • 1 large egg, plus 2 large yolks



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 200g chocolate, chopped into small chunks (choose dark or milk, or a mixture of the two)

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  1. Melt the butter in a small saucepan until sizzling. Watch it carefully – the butter will foam, and, when the foam subsides, it will turn from yellow to a hazelnut brown. At this point, remove from the heat, tip into a bowl and leave to cool. Meanwhile, mix the flours, salt, baking powder and bicarb together in a bowl and set aside.

  2. When the butter is cool, tip in the sugars and beat with a wooden spoon to combine. Add the egg, yolks and vanilla and beat together. Scrape the wet mixture into the dry ingredients and stir until it all comes together into a dough. Fold in the chocolate, then chill for at least 3 hrs, or until firm. Will keep chilled for up to 24 hrs.

  3. Heat the oven to 180C/160C fan/gas 4. Line two large baking sheets with baking parchment. Separate the dough into 12 pieces, weighing for accuracy if you like. Roll each piece into a ball using your hands, then put six balls on each sheet, leaving space between them for spreading. Bake for 10 mins, then, one sheet at a time, remove from the oven, sprinkle with some sea salt and slam the sheet hard against your work surface.

  4. Bake for another 3 mins, then repeat the slamming of the sheet. Bake for 3 mins more. This timing will give you soft cookies, but if you prefer them a bit firmer, cook for a few minutes longer. Leave to cool on the sheets for 10 mins before transferring to a wire rack to cool completely.

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Comments, questions and tips

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TES Dragoman_YT's picture
TES Dragoman_YT
20th Jun, 2020
My mouth waters when I think of them
6th May, 2020
Best ever cookie recipe. I have made this recipe with all plain flour (no lockdown flour options!) and it worked just as well
19th Apr, 2020
Stunning recipe, wonderful caramelised flavour
9th Apr, 2020
These taste great, but are far more cakey than the picture suggests. I added some mashed banana for extra flavour and they were delicious. When split into 12, they still make really large cookies and spread into each other when baking despite being six to a tray. I’m not sure what the slamming of the tray achieved.
Catherine Fritsch's picture
Catherine Fritsch
25th Mar, 2020
These are without doubt the best cookies I've ever eaten!
14th May, 2020
Would you be able to freeze these cookies? Either freezing the dough, ideally in balls ready to bake, or once they have been cooked?
lulu_grimes's picture
15th May, 2020
Hello, Yes you could freeze the dough in balls, if you are cooking from frozen you'll have to experiment a little for the ideal cooking time for the consistency you'd like. I hope this helps, Lulu
15th May, 2020
Thank you :)
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