Vintage chocolate chip cookies
An easy chocolate chip cookie recipe for soft biscuits with a squidgy middle that will impress family and friends. Make plenty as they're sure to be a hit
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Prep:15 mins
Cook:10 mins
- Easy
Nutrition per serving
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kcal 121
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fat 6.3g
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saturates 3.8g
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carbs 14.7g
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sugars 9.5g
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fibre 0.5g
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protein 1.3g
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salt 0.2g
Ingredients
- 150g salted butter, softened
- 80g light brown muscovado sugar
- 80g granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 225g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 200g plain chocolate chips or chunks
Tip
Freezing the biscuitsIf you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/ 170 fan/ gas mark 5 and heat for 2 - 3 mins to crisp up. Don’t leave them too long or they’ll dry out.Storing dough
You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.
Method
Preheat the oven to 190C/170C fan/gas 5. Line two baking trays with non-stick baking paper.
Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate chips and stir well.
Using a teaspoon, place small mounds of the mixture well apart on the baking trays. Bake in the oven for 8–10 mins until light brown on the edges and still slightly soft in the centre.
Leave on the tray for a couple of minutes to firm up and then transfer to a cooling rack.
