This chewy chocolate chip cookie recipe makes enough to keep the tins filled for the week or you can freeze some mixture for when you need a quick fix!
You can easily halve this Chocolate Chip Cookie recipe. Alternatively, roll half into a log, wrap in cling film and freeze. Cut into 15 pieces while still frozen and bake (you may need to increase baking time slightly).
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Reviews
1457
What did you think of this recipe?
Lexes
5
Lena
I live this recipe cos it's clear to read and easy to bake. And result is delicious! Thank you!
5
Jasper
they tasted like subway cookies 😋
5
Ella
They are very tasty and easy to make (I'm under 15 with not muche experience with baking so that proves that they are easy♥️
5
Zoë
5
Jess
This was a scrumdiddlyumbumbumtious recipe. But the eggs I had were too small 🥲
Preheat oven to 180°C bake and grease or line two large baking trays with baking paper.
Melt butter, then add Chelsea White Sugar and Chelsea Soft Brown Sugar and cream these together. Beat in the eggs and vanilla then use a spoon or spatula to mix in the dry ingredients.
Roll into medium sized balls and place on prepared trays. They shouldn't spread too much so flatten slightly. Bake for 10-12 minutes, until lightly browned around the edges.
Leave to cool on trays for a couple of minutes, before transferring to a wire cooling rack.
Additional tips
You can easily halve this Chocolate Chip Cookie recipe. Alternatively, roll half into a log, wrap in cling film and freeze. Cut into 15 pieces while still frozen and bake (you may need to increase baking time slightly).