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?
Leo
Great and easy-to-use the app is quick and great I love it so much I always use this app when I bake thanks Leo
5
Betty
I love all your recipes and have been making them for years
5
Gabe
Go to recipe, great to grab n go definitely recommend 😋
4
Ben Dover
This recipe is SO W. I tested it and it was delicious (maybe a bit less sugar though)
4
H
Put the ingredients and the method on the same pafe next time.
4
not eah
way to much sugar lol but they were good .
3
Mike Hunt
I love this recipe, it's a family favourite
5
Gracie
Use it all the time it never let's me down
5
Gabe
Go to recipe, great to grab n go definitely recommend 😋
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).