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

Vintage chocolate chip cookies

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(723 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
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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 chips or chunks

Method

  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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sbrownscott
24th May, 2020
5.05
Great and Easy to follow, I halved the amount of everything used and was perfect.
ominik
22nd May, 2020
5.05
Baked with my 9 year old daughter and we had lots of fun making these cookies. Very easy recipe.
Josie6835
14th May, 2020
5.05
This recipe is AMAZING. Would definitely recommend this. Only a couple things they either didn't say or should change: they are quite small and 100g chocolate chips was just the right amount for me.
Cece Mac's picture
Cece Mac
13th May, 2020
5.05
I LOVE this recipe so much, it is my go too! First time i tried it i made it into a giant cookie - AMAZING!
Ashleigh Jayne's picture
Ashleigh Jayne
10th May, 2020
4.05
Okay so this recipe is a great starter, but I had to make a few tweaks. Way too much chocolate is recommended - I used 90g and added what was left of our walnut halves, crushed (roughly 30g) which worked perfectly. The sugar I used was 80g granulated, 60g soft brown & 20g panela. I had to add a dash of milk to make the mix stirrable (I suspect this is because the egg I used was medium instead of large) and I left it in the fridge a while before rolling it into balls to place on the tray. 7 minutes was long enough for our electric oven to bake them, until still gooey in the middle, at 190C. Have fun with this recipe, make it your own and you won't be disappointed!
CatWarner
2nd May, 2020
5.05
Very tasty and easy recipe to follow, would make again. To get 30 from this recipe the cookies would be tiny, I made about 15.
Claire Round's picture
Claire Round
1st May, 2020
Lovely recipe. The best I’ve found.
vanessa vlogsss's picture
vanessa vlogsss
28th Apr, 2020
5.05
I loved this recipe really easy and especially delicious. They last over 3 days which is great! Highly recomend.
igardiner25
27th Apr, 2020
5.05
So easy to make and they taste amazing. Followed the exact recipe and they turned out great.
petya dimitrova's picture
petya dimitrova
26th Apr, 2020
5.05
These are very good. We used 70% dark chocolate chips and separately added 2 tablespoons of dark coco powder. We also substituted the vanilla essence with orange one. We also used vegan butter and added crushed pistachios. You can do so much with this recipe!! We didn't manage 30 though, I think we got 14... I think they were just the perfect size :-)

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lauren28052007's picture
lauren28052007
19th May, 2020
5.05
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
lulu_grimes
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
smutchie
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
lulu_grimes
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
Cookiecaron's picture
Cookiecaron
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
goodfoodteam
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
5.05
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
goodfoodteam
19th Aug, 2018
Thanks for your question. We'd suggest using 40g of the dark and an extra 40g of the granulated.
rachaelnjess
16th Jun, 2018
Would this cookie recipe work as a skillet cookie?

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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
Phoebe_57
5th Apr, 2020
5.05
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
5.05
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!!
Scars
21st Feb, 2020
3.05
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.
superlambanana
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
5.05
I used just 160 g of demerara and it turned our fine.
Duc Nguyen's picture
Duc Nguyen
4th Feb, 2019
5.05
Use half the chocolate!
Leo T
13th Dec, 2018
5.05
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
Lily27
31st May, 2018
5.05
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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