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?
Symone
Absolutely delicious!!! Super easy recipe resulting in the best cookies I've ever made!
5
Stackable
Bah! I disgust this! Is the yummiest cookie I have ever thanks
5
Sophie
Did a double batch of these cookies and were gone in 2 days, they are amazing!
5
Unknown
yummy
5
no.
DELICIOUS AND EXQUISITE!
5
Morgan
So mooreish. I have had to cut back as they are too easy to eat
5
Michelle
My whanau LOVE these! And so simple to make. They are made at least once a week in our house
5
Melodyyyyyy
They were OK, a bit hard but they were very yummy and chewy like advertised. I would make them again!!!
3
Mackenzie
Love these biscuits they are chewy amd melted in my mouth when warm and are so delicious 5 stars and are so easy to make.
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).