Chocolate Chip Cookies

  • Prep Time: 0 mins
  • Total Time: 10 mins
  • Yield: 18cookies
  • Ingredients

  • 115gbutter, softened
  • 70gcaster sugar
  • 70gbrown sugar
  • 1largeegg
  • 1/2 teaspoonvanilla extract
  • 140gplain flour
  • 1/4 teaspoonsalt
  • 1/2 teaspoonbicarbonate of soda
  • 175gchocolate chips
  • Directions

  • Set the oven to 190°C/375°F/Gas 5.
  • Beat the butter and sugars together in a mixing bowl until creamy.
  • Break the egg into the bowl and beat it into the mixture until smooth.
  • Then add the vanilla essence and mix.
  • Add the flour, salt and bicarbonate of soda to the mixture, a little at a time, and stir everything together well.
  • Now add the chocolate chips and stir them in until they are evenly spread through the mixture.
  • Butter the baking trays and spoon small mounds of the mixture on them leaving quite big spaces between themounds.
  • Bake the cookies for 10 to 12 minutes until they are an even goldenbrown colour, then transfer them to a wire rack to cool.
  • Reviews

  • “While I thought these were a bit sweet for my palate, my 7 year old loves them and declared them “even better than granma’s” (extremely high accolade!).Ours are quite crisp – and I’ll spread them further apart next time as they spread quite a bit. Thanks for a hit recipe!”

  • “These are wonderful!Nice and soft and so cute!The only thing I think I’d change is more vanilla, and maybe having the recipe with cups rather than grams.Thanks for an amazing recipe!”

  • “These were lush! Only problem was that we ate them all in one go!”

  • “Made these, they turned out just like a long lost recipe I once had. I added 1/2 cup oats.”

  • “This looks really good.”

  • “Did not have caster sugar but i followed everything else called for in the recipe and found these quite good.Thanks.”

  • “Delicious cookies.Took to an afternoon tea and my sister’s house – her housemates ate them up quick.I made half milk choc-chip and half white-choc chip.”

  • “I don’t bake many cookies but these were enjoyed by all.I served them with Orange Yogurt Cream for dessert. Thanks Helen.”

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