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

Vintage chocolate chip cookies

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(815 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


  • 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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Creanwr girl's picture
Creanwr girl
4th Aug, 2020
This is the best cookie recipe ever! I’ve made them multiple times, every time being perfect. I use light brown sugar and it works out fine. The only thing to keep in mind is it only makes 9-10 average sized cookies, as opposed to 30- but maybe I’m just greedy.
Ellen's picture
30th Jul, 2020
These cookies were absolutely delicious! I used caster sugar instead of granular sugar because I didn't have any and substituted 100g of the plain chocolate for milk chocolate. They were soft, chocolaty and were just overall amazing. I saved some of the cookie dough in the fridge and I'm so excited to bake more!
avocheeseado 1's picture
avocheeseado 1
13th Jul, 2020
Really nice! A few things I would recommend doing. Make sure you refrigerate for at least an hour or they will make on thin sheet of cookie (not as nice as it sounds). Add about 1/4tsp baking powder as well which helps them rise a little (mine were still quite flat even though in the fride for 2 hours) Also, dont use salted butter as that will result in a very very salty cookie which overwhelms all the other flavours.
Melanie Jones's picture
Melanie Jones
5th Jul, 2020
Great cookie recipe. Always go down well. I add chocolate bars I have left instead of dark chocolate.
3rd Jul, 2020
I love this recipe! Super simple, had all the ingredients!! I used 100g choc chips instead, and they turned out really good. It was kind of hard to mix (at first) but I added a dash of milk, and it was easy!! Haven’t tried them but look great.
3rd Jul, 2020
So easy and delicious! I have added various smashed up chocolate bars to these as opposed to chocolate chips and they turned out really well!
Jenna Rogers's picture
Jenna Rogers
19th Jun, 2020
Makes a great batch of cookies every time! I didn’t have light muscovado sugar on hand so used dark. It worked just as well and have the cookies a lovely, caramel colour. I also used smarties and rainbow sprinkles instead of chocolate chips for a pop of colour. Happy baking!
Janet K
19th Jun, 2020
Delicious and really easy. Big hit with all the family. I used broken up Bournville and a bit of Dairy Milk instead of chocolate chips.
13th Jun, 2020
Just used the 80g of soft brown sugar, which was sweet enough with the grated chocolate. End result - delicious!
Shazzama's picture
11th Jun, 2020
Seemed very thick so I added a splash of milk and of course they spread all over the baking tray...still, nice, light, crisp yet still chewy - yum :)


Alicia Smith's picture
Alicia Smith
15th Jun, 2020
Does anyone know how long these will stay good in an air tight container? Thanks in advance!
lulu_grimes's picture
19th Jun, 2020
Hi, We advise 3 days but I have personally kept them for a week. You can freeze the dough and cook to order if you want. The tip under the recipe tells you how to do this. Lulu
Alex Picillo's picture
Alex Picillo
14th Jun, 2020
Will a cookie cutter with a design on it work on these cookies?
lulu_grimes's picture
19th Jun, 2020
Hi, No I'm afraid it won't as they spread too much. Lulu
27th May, 2020
does it have to be salted butter? because other recipes have said to use unsalted.
lulu_grimes's picture
29th May, 2020
Hi, You can use unsalted butter, add a pinch of salt to the dough instead. The salt brings out the other flavours. Lulu
19th May, 2020
Could I use melted butter and use an all in one method if I was wanting to use this recipe for a cookie 'jar mix'?
lulu_grimes's picture
20th May, 2020
Hi Lauren, Creaming the butter and sugar gives the cookies a particular texture. You can messagings around with cookie recipes in all sorts of ways, you still end up with nice cookies but the texture differs. So yes you could, but the cookies will be different. I'd beat the soft butter with the egg first and add it rather than melting the butter. I hope this helps, Lulu
12th May, 2020
I don't have any vanilla extract, and can't find it in the shops anywhere at the moment. Will the cookies still taste ok without?
lulu_grimes's picture
14th May, 2020
Hello, Yes you can make these without the vanilla, they won't have quite as much flavour in the cookie dough but the chocolate chips should make up for that. Lulu


Kirsty Smith's picture
Kirsty Smith
9th May, 2020
I’ve made these cookies every weekend for the past 4weeks! They are incredible! I’ve recommended this recipe to all of my friends. At step 6 I put some flour on my hands and roll the dough into balls about the size of a golfball. I don’t flatten them. When they cook they flatten out. Sometimes at 4min cook time I also add pieces of chocolate to the top. Delicious!
Phoebe_57's picture
5th Apr, 2020
Take them out a little early. If they feel soft -REMEMBER- they really firm up. Many times, I have left them baking for too long.
Georgia Millward's picture
Georgia Millward
22nd Feb, 2020
I made this recipe & the cookies turned out fantastic !! the perfect companion for a cuppa ! I changed it to make mint chocolate cookies, instead of vanilla extract I used peppermint extract & I just cut up some mint chocolate bars for the chocolate chips & they turned out spectacular!!
21st Feb, 2020
So, the first time I baked these they turned out really spongy like cake. I tried them again today and they were significantly better. My advice is to do flour and butter as a 2:1 ratio. However much butter you use, the amount of flour is double that (ie 50g butter, 100g flour. ) I hope this tip helped, happy baking!
Maria Ramirez's picture
Maria Ramirez
6th Feb, 2020
To avoid the cookies from spreading out too much, place them in the freezer for 10 minutes before baking. If the butter gets too warm they tend to spread out more.
30th Jan, 2020
Used 50gr of sugar each (because reasons) and put them to bake as well spread out 3 cm diameter balls (13 cookies or so from the mixture). Very very delicious. They have a soft texture, they are not biscuits.
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!


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