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?
Karen
I find that you have to add a bit more flour, but it's a well loved favourite of the family and neighbours alike
5
Skylinea
This recipe is silly, it is very sticky always have to add more flour, im very disappointed
1
Debbie
The family favourite!
5
Janice Rogers
Great recipe
5
Cathy lindsay
Delicious
4
Penny
So delicious!
5
Harlow & Jess
So so tasty
5
HI
the best choc chip recipe in the world so chewy and soft my 4 years old brother said "can I help"so gooooooooooooooooooooood yum yum yum.
5
Georgia
I like this recipe because these cookies are warm and make my family and I happy. They don't last because they get eaten in one day.
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).