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
1353
What did you think of this recipe?
John
Awesome
5
Maria
Kids and Husband love them. Very simple to make. Great for lunch boxes
5
Aimie
Good for copy and paste for school work and easy to understand
4
James
They were great!
5
Merlene
Love this recipe so easy. I also add sultans coconut or grated lemon rind
5
Kaia Eaton
So great and easy my 5 year old could do it all by their self! 5 stars
5
Niamh slays
IT SLAYS THE SCHOOL DAY
5
janie
it was hardb cos im a kid
2
Slay queeennnn
i like this recipe but it has a lotttttt of sugar!
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).