Best chocolate chip cookie recipe

Chocolate Chip Cookies

This is my favourite chocolate chip cookie recipe: you get cookies that have a soft, squidgy centre.  They’re simple to make – my 10 year daughter makes them for charity cake sales – and they always go down a storm. You’re guaranteed no left-overs.

We also substitute the chocolate chips for other things such as smarties or almonds. This recipe makes about 18 chocolate chip cookies depending on how generous you are with your dolloping.


Best chocolate chip cookie recipe


  • 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



  1. Preheat your oven to 190C/170C fan/gas 5.
  2. Line some baking trays with greaseproof paper.
  3. Put the butter, muscovado sugar and granulated sugar into a bowl and whisk until creamy.
  4. Add the vanilla extract and egg and whisk in.
  5. Sieve the flour, bicarbonate of soda and salt over the mixture and mix using a wooden spoon.
  6. Add the chocolate chips and stir well to give an even distribution of chocolate chips.
  7. Make small mounds of the mixture well apart on the baking trays – we use a teaspoon but if you want larger cookies use a tablespoon.
  8. Bake in the oven for 8–10 mins (for teaspoon size cookies) until light brown on the edges and still slightly soft in the centre.
  9. Leave on the tray for a couple of minutes to firm up before transferring to a cooling rack.


They’re lovely with an afternoon cuppa or after a long Sunday club run.