Vintage chocolate chip cookies

A close up of a piece of bread Baking Recipes
  • Preparation and cooking time
  • Prep:15 mins
  • Cook:10 mins
  • Easy
  • Makes 30

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

Nutrient Unit
kcal 121
fat 6.3g
saturates 3.8g
carbs 14.7g
sugars 9.5g
fibre 0.5g
protein 1.3g
salt 0.2g
Classic scones with jam & clotted cream


  • 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


  • STEP 1

Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

  • STEP 2
Rhubarb & custard sandwich biscuits

Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

  • STEP 3

Beat in 2 tsp vanilla extract and 1 large egg.

  • STEP 4

Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

  • STEP 5
Chocolate muffins

Add 200g plain chocolate chips or chunks and stir well.

  • STEP 6

Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

  • STEP 7

Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

  • STEP 8
Coconut cookies

Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

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