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?
miri
bit too much flour, can definitely taste it
3
Emilia And Olivia
Quick and easy to make! One of the best cookies we have ever had even though my mum put in red food colouring
5
felix
really soft and tasty would recommend to people new to baking it is really easy for me and i have been using this recipe since i was 8 and I'm 11 now
5
Capt. ACE
Haven't tried them yet but I bet they're totes totes awesomeaballs.
5
Matt
easy make simple and chewy.
5
Unknown
Me my sis and my dad
5
Kereihi
I'm nine and I ❤ baking and this is my FAVE RECIPE yet!!!!!!!
5
luna
good.
5
1709186963
amazzzzzzzzzzzzzzzingggggggggg 100% recommend
5
Mabel Eteveneaux
I'm just 9 years old and I can make your chewy chocolate chip biscuits all by my self. SUPER easy SUPER yummy.
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).