Chocolate chip cookies on a plate with a small glass bottle of milk

Vintage chocolate chip cookies

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(494 ratings)

Prep: 15 mins Cook: 10 mins


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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  • 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 chips or chunks


  1. Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

  2. Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

  3. Beat in 2 tsp vanilla extract and 1 large egg.

  4. Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

  5. Add 200g plain chocolate chips or chunks and stir well.

  6. 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.

  7. Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

  8. Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

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Comments, questions and tips

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Star xx's picture
Star xx
26th Jan, 2020
Very good cookies , they do spread out quite a lot though so if your making them make them quite spread out on the baking tray . Super results though.
13th Jan, 2020
Followed the recipe exactly and they came out great! Think people need to stick to the teaspoon serving suggestion and only cook a few at a time, ensuring they are well spaced as the do spread out a lot.
tara's picture
8th Dec, 2019
sir i straight up just made cake
Snow Flake's picture
Snow Flake
21st Nov, 2019
These cookies were awesome. maybe you who don't like it just didn't follow the recipe properly..... Mine ended up like soft , Maryland cookies...I love this recipe..will definitely make again!
20th Nov, 2019
So easy to make and they are delicious
joey chandeler's picture
joey chandeler
16th Nov, 2019
These cookies are delicious! I make them all time and they are so delicious! If you use self raising flower and bicarbonate of soda they become really big and delicious! Don’t Léane them in the oven too long as well and they become nice and soft!
21st Oct, 2019
These cookies are yummy! Best not to leave in oven for too long so they stay gooey and soft. Yum yum
Holly Denton's picture
Holly Denton
21st Oct, 2019
These make some cake Cookie hybrid. Very disappointing
Frantic Flapjack
14th Oct, 2019
These were a total disaster. I followed the recipe exactly but they spread out so much, I was left with one large cookie on the baking tray. I tried to cut out the shapes but they were also swimming in grease. I can't recommend these in any way - waste of time and money.
18th Jan, 2020
thats a mistake on your part


Cookiecaron's picture
21st Aug, 2019
Has anyone tried cooking theses with Smarties instead of chocolate chips? Want to make them for a children’s party.
goodfoodteam's picture
22nd Aug, 2019
Thanks for your question. We haven't tested this as an alternative but there's no reason why it wouldn't work. Enjoy!
ali fiazei's picture
ali fiazei
10th Aug, 2018
Do you have to use light brown muscovado sugar or could you just use dark brown sugar because thats what I have?
Stephanie Hibbert's picture
Stephanie Hibbert
11th May, 2019
We didn't have caster sugar and used a mix of light muscovado sugar and demerara and it worked a treat. I think it probably will be fine with just dark. It will only alter the flavour a bit.
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. We'd suggest using 40g of the dark and an extra 40g of the granulated.
16th Jun, 2018
Would this cookie recipe work as a skillet cookie?
goodfoodteam's picture
19th Jun, 2018
Thanks for your recipe - we haven't tried that so can't comment. You could experiment with a small amount of mixture to see, and if not, cook the rest in the oven. The dough freezes well if this isn't convenient to do straightaway.
24th Oct, 2017
How long do these cookies last for once baked, please?
goodfoodteam's picture
27th Oct, 2017
Thanks for your question. These will last for 3 - 4 days in a sealed container. The uncooked dough also freezes well. You can defrost fully, then place small mounds on a baking tray and cook as above.
9th Sep, 2017
Why is there a few steps missing ?


Star xx's picture
Star xx
26th Jan, 2020
I used just 160 g of demerara and it turned our fine.
Duc Nguyen's picture
Duc Nguyen
4th Feb, 2019
Use half the chocolate!
Leo T
13th Dec, 2018
Honestly the only recipe that's been so good I make an account just to leave a review for it. Been using this recipe as the basis for my cookies for a couple years now and they're honestly infamous in my friends circle now. If you're into the salt and chocolate combo, be liberal with the salt and use sea salt crystals for a little more depth. I use Tesco's own brand chocolate milk bars (since they taste amazing as is) for my chocolate and bake for 9 minutes at 200*C, melt-in-the-mouth gooey-ness, richness and depth :)
Lily27's picture
31st May, 2018
Hi! I found this recipe brilliantly tasty and it was a hit with family! The second time I made them I wanted to change it up a bit so I added M&M’s and it worked absolutely perfect! I also made them thicker and turned the heat down to 160 degrees and had them in for 17 mins!
1st Feb, 2017
Fab recipe but I halved the sugar and chocolate chip quantities. Tasted lovely!
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