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
1382
What did you think of this recipe?
Ella Cook
EXELLENT!
5
Jenifer
Best choc chip cookies ever!!
5
Niamh
I’m 10 and I can make it with no problem best cookie recipe I’ve ever baked! :)
5
Latu
Yummy
5
Annabelle
My kids love the cookies
5
Angela
This is the perfect cookie recipe. Works everytime, just don't over mix
5
nan
good
5
Koro
yes
5
autumn
it was amazing I loved the recipe and so I made it for the school but add some more flour i think.
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).