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Chocolate Chip Cookies

June 17, 2012
by Chelsea Winter
biscuit recipe, chelsea winter choc chip cookies, chelsea winter chocolate chip cookies, chelsea winter cookies, chewy chocolate chip cookies, chocolate chip biscuit, chocolate chip cookies chelsea, cookie recipe, the best chocolate chip cookies
79 Comments

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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!

79 Comments
  1. Jacs Jolliffe January 31, 2014 at 10:09 pm Reply
    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!
  2. Karen Greenhalgh April 17, 2014 at 8:13 am Reply
    Hiya. What gluten free flour did u use? Im new to GF baking. Thanks
    • Kristie April 22, 2014 at 1:35 am Reply
      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!
  3. Maureen Ransfield April 17, 2014 at 8:20 am Reply
    Another of your delicious recipes for me to bake this weekend :)
  4. milly April 18, 2014 at 4:42 am Reply
    Just made these cookies. So awesome! Fresh out of the oven they are gooey and delicious. A real hit. Thanks :)
  5. Adele April 18, 2014 at 11:56 pm Reply
    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)?
    • Chelsea Winter April 21, 2014 at 5:37 am Reply
      If it's too soft, it won't cream properly. It needs to be firm but not hard, and not too soft ;)
      • Taryn January 18, 2017 at 5:10 am Reply
        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 ?
      • Bron January 19, 2017 at 1:32 am Reply
        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! ;)
        • Bron January 19, 2017 at 1:35 am Reply
          Just read further down the replies and maybe I should try the soft brown sugar, I have been using the granular. :)
        • Chelsea Winter February 26, 2017 at 8:08 pm Reply
          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
    • Alessandra January 16, 2017 at 6:16 am Reply
      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. ?
    • Katherine July 16, 2018 at 9:19 pm Reply
      You can grate cold butter into your recipe to keep it a bit colder longer
    • Emma Brailey September 7, 2021 at 3:32 am Reply
      One of my sons daycare teachers told me her trick... grate the butter and it worked a treat! No more flat cookies for me!
  6. Pingback: Chocolate chip cookies! | cookbookluv

  7. Samantha May 11, 2014 at 6:56 am Reply
    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 :)
  8. Amber Beange May 18, 2014 at 10:35 pm Reply
    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
  9. Krystal Mirko August 13, 2014 at 12:38 am Reply
    Just wondering what chocolate you use to chop up for this recipe? Thanks
    • Chelsea Winter August 13, 2014 at 1:27 am Reply
      Whittaker's - whatever's your favourite :)
  10. Carol Smith August 20, 2014 at 10:24 pm Reply
    Will have to hide them my husband, he would not just eat one
  11. Lucy Breen August 21, 2014 at 12:41 pm Reply
    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
    • Bev November 9, 2015 at 7:31 am Reply
      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
      • Katie January 29, 2017 at 12:14 am Reply
        And 1/3 cup apple sauce is often a substitute for one egg in our house!
  12. Maree August 25, 2014 at 12:46 am Reply
    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 :)
  13. Tanya November 17, 2014 at 9:48 am Reply
    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!!
  14. Shannon December 26, 2014 at 9:33 pm Reply
    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 :-)
  15. Joanne March 11, 2015 at 2:30 am Reply
    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!
  16. Melanie June 4, 2015 at 3:34 am Reply
    Hi, would it work to freeze these biscuits??
  17. Christine June 6, 2015 at 11:25 pm Reply
    Hey Chelsea, did you use raw brown sugar or the soft brown sugar for this recipie? Thanks
    • Chelsea Winter August 8, 2015 at 6:01 am Reply
      Soft.
    • Chelsea Winter August 15, 2015 at 5:16 am Reply
      Soft brown.
  18. Miriam millar June 24, 2015 at 7:47 am Reply
    How many does this make please? :)
    • Chelsea Winter August 8, 2015 at 5:53 am Reply
      About 12.
    • Karlena May 5, 2016 at 8:25 pm Reply
      I made these for kindy and it made 20 perfect kid sized ones :)
  19. Tania July 19, 2015 at 3:13 am Reply
    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.
    • Chelsea Winter August 8, 2015 at 5:47 am Reply
      Next time have the butter firmer and you should be okay!
    • Sade February 13, 2016 at 3:34 am Reply
      I put my cookie dough (whatever cookies I bake) in the fridge & they raise perfectly every time.
  20. Ashleigh July 19, 2015 at 4:38 am Reply
    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
  21. Dani August 15, 2015 at 11:10 pm Reply
    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!!!
  22. Rachel October 16, 2015 at 4:55 am Reply
    Just baked these and they came out cake like in texture? Still yummy but not crisp like i would expect. Any tips?
    • Chelsea Winter October 16, 2015 at 6:28 am Reply
      They're not meant to be crisp, these ones are soft and chewy :)
    • Chantelle January 16, 2017 at 9:32 am Reply
      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?
      • Chelsea Winter February 26, 2017 at 8:10 pm Reply
        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.
  23. Rachel October 16, 2015 at 9:19 am Reply
    Success then :-) thanks
  24. James November 9, 2015 at 8:33 am Reply
    Would it be ok to freeze these biscuits?
    • Chelsea Winter November 24, 2015 at 4:14 am Reply
      Yep.
  25. Sarah November 15, 2015 at 5:25 am Reply
    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!
  26. Natalie Large February 6, 2016 at 4:45 am Reply
    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
  27. Steph May 11, 2016 at 5:15 am Reply
    Wow, these were amazing, I made them with m&ms and they taste just like subway cookies but much better!
  28. Catherine June 6, 2016 at 1:46 am Reply
    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 :)
  29. Sally July 17, 2016 at 8:11 pm Reply
    Oh my goodness these are amazing! Major self control needed when they're in the baking tin!
  30. Emma Wooding July 23, 2016 at 7:48 am Reply
    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 :)
  31. tay August 29, 2016 at 6:00 am Reply
    omg these are so yum i have to make these again ##yummy##
  32. Rose January 16, 2017 at 9:25 am Reply
    Would it be crazy if I got out of bed and made some now? Hahaha
  33. Donna Helleur January 17, 2017 at 7:21 am Reply
    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 ?
  34. Jayne January 21, 2017 at 7:06 am Reply
    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.
  35. Nicole January 22, 2017 at 7:16 pm Reply
    Best chocolate chip cookies ever! Don't look anywhere else now. Chelsea your recipes are all amazing!
  36. K Holmes January 22, 2017 at 9:35 pm Reply
    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!
  37. Krystal Wright January 28, 2017 at 4:33 am Reply
    Yummy thanks so much Chelsea I am struggling with what to bake these days as I'm gluten intolerant and my daughter and I are also dairy free. Thank you I will be making these again
  38. Bronwyn Hammond February 1, 2017 at 11:08 am Reply
    Holy deliciousness!!! I've been searching for the perfect choc chip cookie recipe for YEARS. The search is over. These are incredible, soft pillowy clouds of yum. Thank you!!
  39. gumibear March 27, 2017 at 5:28 am Reply
    i made theese for school camp and people were coming to me to ask if i had the recipe and if there were any more and were gone the day they were brought out.now i make them ever camp and all my friends absolutely adore them;)
  40. Sam May 5, 2017 at 8:16 am Reply
    Chelsea, can you tell me why you suggest plain flour with added baking powder rather than self raising flour? Thanks!
    • Chelsea Winter May 11, 2017 at 5:06 am Reply
      There's no baking powder in the recipe ;)
  41. Ayla May 31, 2017 at 7:37 am Reply
    This recipe is so yummy and fast to make. I have a nine year old daughter who can basically make them all by her self :)
  42. maile July 3, 2017 at 8:29 am Reply
    thank you for this recipe. the family loves it and its been a hit for many social gatherings. I cannot praise you enough :) cant wait for the new book to come out
  43. Trina August 17, 2017 at 8:56 am Reply
    I absolutely love all of your recipes Chelsea, I know this one off by heart it is the best chocolate chip cookie recipe I have come across. My partner and I find them so moorish. Whenever I feel like baking I always know all of your recipes can be trusted, you are my fav.
  44. Gabby October 9, 2017 at 10:48 pm Reply
    Hi Chelsea, How do you stop your cookies from spreading out when you bake them??
    • Chelsea Winter October 11, 2017 at 10:03 pm Reply
      Make sure the butter isn't too soft :)
  45. Chris November 24, 2017 at 10:51 pm Reply
    Such a great recipe I can see I will be adding this to my favourites list!!
  46. Leah April 19, 2018 at 5:48 am Reply
    I went hunting for a chewy choc chip biscuit recipe that used less butter and sugar than others and discovered yours. My first attempt has just come out of the oven, the house smells amazing and I'm having to fend off eager children until the cookies cool a bit ... Cookies are cooled, children are in cookie heaven and proclaim them to be the best biscuits ever! It doesn't get much better than that. Thank you so much for the fab recipe.
  47. Nicky September 6, 2019 at 1:33 am Reply
    These are genius. My regular go to. I have a toddler so thats my excuse for making these but lets be honest I eat most of them!! Thanks!
  48. Rana May 8, 2020 at 10:09 am Reply
    Hi Chelsea! Thanks for sharing this great recipe. I added peanuts to the mix for my husband and he loved them. Best chocolate chip cookies 🍪
  49. Arline & Kuron Cloete September 28, 2020 at 10:20 pm Reply
    My son (13 years) and I tried these during the first lockdown. It was so great. He has become such an expert in making these cookies that everyone in our family is placing orders by him. Thanks for a great recipe.
  50. Liz October 19, 2020 at 10:04 am Reply
    Just made these to send to school camp tomorrow, I'm sure they will disappear quick.Another great recipe.
  51. cohen July 21, 2021 at 11:23 pm Reply
    i am 10 and there super yummy and easy to make
  52. Graham Bulger August 24, 2021 at 12:04 am Reply
    Hi Chelsea, I make 6 large cookies with this recipe and everyone loves them thanks! Do you think it's possible to substitute butter with coconut oil for dairy free friends?
    • Team Chelsea June 15, 2022 at 9:32 am Reply
      you should check out the freedom cookie recipe for dairy free cookies x
  53. Baiba August 29, 2021 at 12:49 am Reply
    This is a great choc chip recipe, not complicated at all! Everything worked perfectly and cookies taste delicious. This recipe is a keeper! Thank you!
  54. Jaynie September 16, 2021 at 12:57 am Reply
    I did this completely in my food processor with coconut sugar and spelt flour and they came out amazing. I just creamed the butter and the sugar, added the rest of the ingredients and whizzed again then pulsed in the choc chips at the end. Super yum and easy! Just needed to leave plenty of room to spread.

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