Chocolate chip cookies
This recipe is actually one I got from my friend Dave Mckinnon. They are to die for – soft and chewy and warm out of the oven, pretty much heaven. How flat they go will depend on how warm the butter in the mixture is – the colder it is, the rounder they will be.
Ingredients
1 ¼ cups plain flour
½ teaspoon baking soda
¼ teaspoon salt
125g butter (at room temperature)
¾ cup brown sugar (firmly packed)
1 teaspoon pure vanilla essence
1 large free-range egg
1 cup chocolate chips (I like to chop up good quality chocolate and use that)
3/4 cup chopped nuts (optional)
Directions
Preheat oven to 200c conventional bake.
Sift flour, baking soda and salt together in a bowl and stir with a whisk to combine.
In another bowl (or a food processor) beat together butter, brown sugar and vanilla with a hand mixer until well combined.
Add the egg and beat until well mixed.
Add flour mixture and mix well to combine.
Stir in the chocolate chips and nuts if using.
Spoon the mixture in 2 tablespoon portions about 5cm apart on a baking tray lined with baking paper.
Bake in the oven for about 8-10 minutes. The edges of the biscuits should browned. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.
Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack. Eat them warm then make some more!
Just put these in the oven but only made 7? I scooped 2tbsp as recipe advised… not enough mix for 12?
Just made these for the first time. Normally i don’t try other chocolate chip biccies as they don’t compare to a good old traditional recipe I have. So i tried it, and wow! They are chewy and crunchy and so yummy. I substituted the egg for golden syrup and thought might as well add in chocolate hokey pokey as the chocolate and they were amazing. Thanks for the recipe!
Best chocolate chip cookies ever! Don’t look anywhere else now. Chelsea your recipes are all amazing!
Made these today for my 4 young grandsons. A big hit. I put Cadburys choc chips in them and chopped hazelnuts. Tried to warm butter in microwave and completely melted it but carried on with recipe and it was fine.
This recipe popped up on my newsfeed and I couldn’t resist jumping up and making them straight away! I have made them gf and df… yumyum!
Thanks Chelsea! I do have your recipe books but having it straight to hand was very convenient and I think that’s why I made them immediately ?
Hi Chelsea could I use coconut sugar with this one? If so what measurements? Thanks!
Would it be crazy if I got out of bed and made some now? Hahaha
Hi Chelsea,for Df option,can I replace the butter with olivani? Or table spread,sunrise? Do you have any df recipe to share? Thank you :)
Can you make these dairy free?
omg these are so yum i have to make these again ##yummy##
These are the best chocolate chippie biscuits that I have ever made. I used Toblerone chocolate and they were delicious, didn’t last long though as all the family couldn’t resist them. I have been looking for a good chocolate chippie biscuit recipe for years and have finally found it, thanks Chelsea :)
Has anyone made these df yet ? Woudld coconut oil work ? I prefer not to use margarine
Hi Chelsea. Would you care to explain this butter temperature business? What butter do you use? and let’s say you’ve had the butter in the fridge for a couple of days, how long do you let it sit on the bench until you start making these cookies? Oh And what flour do you use? Thank you :)
Silly question, I’m not much of a baker. Can you put it in a cake mixer? Or do you need th dough attachment? I killed my mixer making biccies. Whoops!
Oh my goodness these are amazing! Major self control needed when they’re in the baking tin!
I was about to make these and realised I have no baking soda…. What can I do Chelsea?
I LOVE these biscuits and make them all the time – so super good. However today mid mixing I realised I had no eggs! Argh! Replaced the egg with 2 tbl water, 1 tbl oil and 1 tsp baking powder all whisked together and your biscuits STILL turned out amazeballs :) Yum yum yum :)
Wow, these were amazing, I made them with m&ms and they taste just like subway cookies but much better!
Finally I’ve found my go-to choc chip cookie recipe! These turned out perfect! Hard not to eat them all at once ;)
Thank you Chelsea! X
Would they still come out good using a dairy free spread, ny granddaughter has a dairy allergy?
Hi, I’m wondering if it would be okay to make dough and then refrigerate for a few days?
Hi Chelsea! Love your recipes. I tried this out a few weeks ago and they were amazing; gobbled up by my fam in minutes.
I tried it again but added about 1/2 a cup of smooth peanut butter (not exact, i just kept dumping more in because i LOVE pb) . The consistency before baking seemed alright, but the texture after baking was weird and a bit crumbly.
Could you tell me what ingredient I should add more of when adding PB, please?
Thank you!! <3
First attempt at these biscuits and they turned out perfect and were so delicious!!! Best all warm and gooey! This will definitely be my new go to recipe for chocolate chip biscuits from now on!
Would it be ok to freeze these biscuits?
Yep.
Success then :-) thanks
Just baked these and they came out cake like in texture? Still yummy but not crisp like i would expect. Any tips?
They’re not meant to be crisp, these ones are soft and chewy :)
I had the same problem with you Rachel my ones came out like cake in texture. Wondering if that’s normal or? Or maybe that happens when they’re undercooked?
It just means they were creamed well – if you like them chewier, just beat the mixture with a wooden spoon rather than an electric beater.
Always my go-to recipe to impress and by far my favourite baking recipe in the world. Thanks so much for sharing this perfection of a cookie!!!
Omg these are amazing!!! I made them a bit bigger and added some white chocolate aswell, I made these once and have never used another recipe since!!! XD
As usual, my first attempt on everything new I bake comes out different lol..my biscuits spread out and ended up quite flat, not nice like Chelsea’s ones lol…but that mixture…OMG it tastes so yummy.
Next time have the butter firmer and you should be okay!
I put my cookie dough (whatever cookies I bake) in the fridge & they raise perfectly every time.
How many does this make please? :)
About 12.
I made these for kindy and it made 20 perfect kid sized ones :)
Hey Chelsea, did you use raw brown sugar or the soft brown sugar for this recipie?
Thanks
Soft.
Soft brown.
Hi, would it work to freeze these biscuits??
Hi would just like to know why some recipes for chocolate chip cookies has condensed milk?
I love this recipe, it is a real hit around my office and the cookies last about 10 mins before they are all eaten.
I prefer my butter softer so the cookies flatten, makes them nice and chewy. Also only ever make with Whittakers dark chocolate 72%, just absolutely divine!
These are my go to choco chip cookie recipe now. They are so yummy and versatile. My fav is with chopped up Lindt Milk, Dark and white Choc with macadamia nuts :-)
These are the cookies I’ve been waiting for my entire life! They are simply perfect. I love coconut, so I added 1/3 cup in. So beautiful. Mine ended up lightly golden around the edges and nice and thick, so I guess I got the butter temperature just right :D
So impressed with this recipe, very easy and super tasty (:
Thank you!!
Can the chocolate chip dough be frozen?
yes! x
OMG i just made these cookies for my coffee group, if they don’t turn up soon there ins’t going to be any left!!!!! I don’t think I quite cooked them enough in the middle, but they are gooey and delicious all the same. Thanks so much for all your awesome recipes. Would love one for white chocolate and raspberry muffins hint hint :)
I made these tonight and after discovering I had run out of eggs after creaming the butter and sugar, I substituted the egg with a tablespoon of cornflour mixed with water and these still were the tastiest biscuits ever! Thank you- will be added this recipe to my favourites
Hi there…my mother in law, long gone, but baker extraordinaire always told me you can replace an egg with a tablespoon of golden syrup and for many years I have done this and it works really well. Hope this is helpful
And 1/3 cup apple sauce is often a substitute for one egg in our house!
How much water did you add?
Will have to hide them my husband, he would not just eat one
Just wondering what chocolate you use to chop up for this recipe? Thanks
Whittaker’s – whatever’s your favourite :)
Will it work if I add chopped soaked apricots along with chocolate chips?
I just love this recipe it’s super simple and such delicious cookies.
I cant wait to get a hold of one of your books just loving everything that you do
XX
I made these cookies earlier in the week and they were delicious! I made them slightly bigger with extra chocolate chips :) and undercooked them slightly as a result but they still tasted amazing. I highly recommend this recipe if you want to make quick and easy cookies that are a hit with everyone :)
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I’ve always struggled to get cookies that don’t flatten too much so I was interested to read your tip regarding the temp of the butter. But how do you cream the butter and sugar if it’s not room temp (ie, soft)?
If it’s too soft, it won’t cream properly. It needs to be firm but not hard, and not too soft ;)
So good to know! I’m making Jose tonight!!
And PS made your Anzac biscuits out of your latest book – mags hit with the kids, can’t bake them quick enough ?
Hi Chelsea, I am a new fan and just loving all your recipes! We are going to try your Smoky Steak Wraps this weekend! Just wanted to ask, I always struggle to get my butter and sugar to “cream”, it’s always granular even if I mix it for ages. I use the K attachment on my Kenwood, not the whisk and need to keep scraping the bowl down SOOO much! Is this usual? So keen to try your choc chip cookies with my boys on this rainy, windy, summer’s day! ;)
Just read further down the replies and maybe I should try the soft brown sugar, I have been using the granular. :)
You need to use caster sugar for creaming :) And often you won’t lose the last of the grains until you add the eggs. x
Hi Chelsea,
Is there an alternative for butter I can use for a diary free child?
Thanks Lianne
The trick that I use is to put the dough balls back in the fridge for a few minutes before baking them into cookies. This will lower the butter temperature back a bit and the cookies won’t flatten as much. ?
Agreed, I always do this with the dough before cooking and have never regretted it – you need a little more tune that is all. I usually leave for about 30 minutes.
You can grate cold butter into your recipe to keep it a bit colder longer
One of my sons daycare teachers told me her trick… grate the butter and it worked a treat! No more flat cookies for me!
Just made these cookies. So awesome! Fresh out of the oven they are gooey and delicious. A real hit. Thanks :)
Another of your delicious recipes for me to bake this weekend :)
Hiya. What gluten free flour did u use? Im new to GF baking. Thanks
I use Bakels Gluten Free flour for for all of my GF/DF baking – I find 1 cup or Bakels flour is the same as a cup of normal flour! Makes converting normal recipes to GF recipes very easy =) Only very rarely to I need to add an extra teaspoon or two of the bakels flour to get the mixture consistency right (for any recipe) – though after reading this it may be my butter temperature that needs monitering, rather than the flour amount!
I buy it at New World supermarkets, and it can be found at Countdown too.
Thanks Chelsea for the recipes!
I made these last night and they are delicious! We are gluten free and the recipe converted to gf really well – the only alteration was to increase the flour to 1.5 cups of gf flour. Yum!
Wake up darling