Chocolate Chip Cookies
Chocolate Chip Cookies
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!
Learn how to make classic chocolate chip cookies and enjoy them still warm from the oven. Perfect for a bake sale or with your afternoon tea.
Chocolate Chip Cookies
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
- ¼ tsp salt
- 200g plain chocolate chips or chunks
Chocolate Chip Cookies
Method
- STEP 1Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
- STEP 2Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
- STEP 3Beat in 2 tsp vanilla extract and 1 large egg.
- STEP 4Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
- STEP 5Add 200g plain chocolate chips or chunks and stir well.
- STEP 6Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
- STEP 7Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
- STEP 8Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
Chocolate Chip Cookies
RECIPE TIPS
FREEZING THE BISCUITS
If you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/170 fan/gas mark 5 and heat for 2-3 mins to crisp up. Don’t leave them too long or they’ll dry out.
STORING DOUGH
You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.
Chocolate Chip Cookies
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