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
1376
What did you think of this recipe?
Trelise Boon.
So amazing!
5
Tess
Delicious
5
theodore
AMAZING I MADE THEM TWICE AND I AM NOW MY HOUSES RESIDENT COOKIE MAKER
5
Delicious
All the people that say its yuk, they wrong.!! We made theese cookies and they were delicious so i reccomend make and bake them..
5
Cookies
This recipe is amazing looks delightful and is interesting I will definitely be using more often thanks Chelsea sugar
4
Jessica
Very nice to eat
5
Jaz
The best cookie recipe ever!!! My family gets me to make them all the time :)
5
Janine
pretty good for stocking the cookie jar, kids love it
5
Jamie fraser
Great easy recipe
5
henery buttosh
whatv flour do we useCHELSEA SUGAR:Use standard flour.
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).