Soft Brown Sugar
This popular sugar is used...
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Biscuits
Chewy Chocolate Chip Biscuits
20 mins
10 mins
Easy
30
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!
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- Ingredients
- Method
Ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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).
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1365
What did you think of this recipe?
chloe
i baked them one afternoon they were amazing it melted in my mouth it tasted so nice
5
Carol
Way too sweet. Too much sugar, sorry Chelsea. Postiive would be that it fills the tin.
2
matthew
Good taste.
5
maia
I make these cookies all the time and they are delicious. So yum and I like to make them super thick :)
5
Laura
Love these but before i cook them i place in the fridge for 30 minutes ish and then cook they turn out super fluffy and yummy. Dont last ling here with 3 boys
5
hi
It was so good. I added food colouring. It was amazing. This is my go to recipe. I also have it without vanilla essence. It's really good.
4
Guinea Piggies
I love these cookies I recommend you to put the dough in the fridge but either way they taste AMAZINGGGGGG!!!! They're SOOOOO easy to make I adore themmmm. They're nice and sweet they can work with dark chocolate chips and they still taste REALLYYYYY good
5
Greg
Epic
5
Eva June
love them .. they are super chewy and perfect crunch. Thank you sooo much.
5
dining room
Really good. Slightly too sweet, but still amazing.
5
Method
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).
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
1365
What did you think of this recipe?
chloe
i baked them one afternoon they were amazing it melted in my mouth it tasted so nice
5
Carol
Way too sweet. Too much sugar, sorry Chelsea. Postiive would be that it fills the tin.
2
matthew
Good taste.
5
maia
I make these cookies all the time and they are delicious. So yum and I like to make them super thick :)
5
Laura
Love these but before i cook them i place in the fridge for 30 minutes ish and then cook they turn out super fluffy and yummy. Dont last ling here with 3 boys
5
hi
It was so good. I added food colouring. It was amazing. This is my go to recipe. I also have it without vanilla essence. It's really good.
4
Guinea Piggies
I love these cookies I recommend you to put the dough in the fridge but either way they taste AMAZINGGGGGG!!!! They're SOOOOO easy to make I adore themmmm. They're nice and sweet they can work with dark chocolate chips and they still taste REALLYYYYY good
5
Greg
Epic
5
Eva June
love them .. they are super chewy and perfect crunch. Thank you sooo much.
5
dining room
Really good. Slightly too sweet, but still amazing.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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