• 250g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 170g unsalted butter, melted
  • 150g dark brown/muscavado sugar
  • 50g light brown muscavado sugar
  • 100g golden caster sugar
  • 1 tbsp vanilla extract
  • 2 eggs
  • 350g chocolate chips or chunks


  • STEP 1
    First, preheat your oven to 170C/gas mark 3/350F and grease three large cookie trays
  • STEP 2
    Weigh out your flour, and whisk together in a large bowl with the salt and bicarbonate of soda. Set aside. In a smaller bowl, melt the butter in the microwave until completely liquid, and then remove and stir in the sugars. Beat until well blended and resembling a toffee mixture.
  • STEP 3
    Beat in the two eggs and vanilla into the butter sugar mix, and then pour everything into the larger bowl with the flour. Mix until just blended, then add your chocolate chips/chunks and incorporate with a wooden spoon. You can also leave the chips out for vanilla cookies, or add the extras of your choice.
  • STEP 4
    Using a tablespoon, dollop heaped tablespoons worth (about two if you want very large cookies, or one tablespoon full for smaller cookies). Leave plenty of room - at least three inches between cookies. Sprinkle a little sea salt onto each cookie and pop into the oven until very slightly browned, about 10-17 minutes depending on oven shelf. Take them out of the oven at this point although they might not look done, but they will firm up once they cool.

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