This chewy chocolate chip cookie recipe makes enough to keep the tins filled for the week or you can freeze some mixture for when you need a quick fix!
You can easily halve this Chocolate Chip Cookie recipe. Alternatively, roll half into a log, wrap in cling film and freeze. Cut into 15 pieces while still frozen and bake (you may need to increase baking time slightly).
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Reviews
1365
What did you think of this recipe?
Maree coley
Fabulous recipe. Easy to follow and execute. Family and visitors loved them.
5
Issy
I have not used this recipe yet but I am taking a baking class and will teach kids this recipe according to the recent reviews it sounds delicious
4
Bob
Very good very nice yummy at skoooooool
5
Zoe:)
Really esay recipe really yum👍
5
Ross
Easy recipe and simple instructions, perfect for a novice baker :)
5
emily
great recipe but maybe make instructions clearer :D
3
Maisie
Yummy in my tummy
5
Kelsi
I love making this recipe for my family and they love the cookies 🍪, I have practically memorized this recipe since I make the cookies ever Sunday 😁
5
Mila and Tallulah
The cookie was nice and I put melted choc on the top so that was yumm to.
Preheat oven to 180°C bake and grease or line two large baking trays with baking paper.
Melt butter, then add Chelsea White Sugar and Chelsea Soft Brown Sugar and cream these together. Beat in the eggs and vanilla then use a spoon or spatula to mix in the dry ingredients.
Roll into medium sized balls and place on prepared trays. They shouldn't spread too much so flatten slightly. Bake for 10-12 minutes, until lightly browned around the edges.
Leave to cool on trays for a couple of minutes, before transferring to a wire cooling rack.
Additional tips
You can easily halve this Chocolate Chip Cookie recipe. Alternatively, roll half into a log, wrap in cling film and freeze. Cut into 15 pieces while still frozen and bake (you may need to increase baking time slightly).