Soft Brown Sugar
This popular sugar is used...
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Biscuits
Chewy Chocolate Chip Biscuits
20 mins
10 mins
Easy
30
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!
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- Ingredients
- Method
Ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
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).
- Want to take to these chocolate chip cookies from everyday to super decadent? Swap the chocolate chips for chopped eating chocolate. For triple chocolate cookies, use a mixture of dark, milk and white chocolate. Get delicious puddles of melted chocolate on top of your cookies by pressing a few bits of chocolate on top before popping them in the oven. Finish off with a sprinkle of sea salt after baking. Yum!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1678
What did you think of this recipe?
jelz
Great - love how they cook from the freezer.
5
Izzy
Highly recommend completely melting the butter and not creaming too much. makes the cookies extra chewy and delish
5
james
I loved these cookies. They were so chewy.
5
Icy
The dough was so golden and it was perfect! But I highly recommend putting the dough in the fridge wrapped in some glad wrap for at least 30mins. It could of had more info for some people who might be young and adores cookies, like myself. Part from that extremely delicious and an outstanding result.
4
Katie
So i have done this recipe b4 with brown sugar but i was wondering if i could add something sweet to another cup of white sugar and hope it will be good enough for brown sugar
5
Izzy
The batter didn't mix well at the beginning, the cookie also burnt on the bottom and were raw on the top. I think the mixture was to heavy. I did all the steps correctly and flattened the cookies before putting them in the oven. Will not try the recipe again.
1
Ilse
I've made this recipe so many times and it's perfect every time. I like to make them with dark chocolate drops for a less sweet cookie. Make them with a mix of white and milk chocolate drops for sweeter cookies. 100% recommend this recipe!
5
Hannah
It was really yum
4
julia
Easy to make but smaller balls would be better as mine took much longer to cook and have a slight crunch.
3
jj
:)
5
Method
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 (including the chocolate chips).
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 the chocolate chip cookies 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).
- Want to take to these chocolate chip cookies from everyday to super decadent? Swap the chocolate chips for chopped eating chocolate. For triple chocolate cookies, use a mixture of dark, milk and white chocolate. Get delicious puddles of melted chocolate on top of your cookies by pressing a few bits of chocolate on top before popping them in the oven. Finish off with a sprinkle of sea salt after baking. Yum!
Frequently asked questions
How do I make all my cookies the same size?
For perfectly portioned cookies, use a spring-loaded cookie scoop to measure out the dough. Cookie scoops can be found at most kitchen and homeware stores. As soon as the cookies come out of the oven, take a round cookie cutter that is a bit larger than the cookies. Place it over each cookie and gently move it to make a perfect round shape.
Can I freeze the cookie dough?
Yes, absolutely! Roll dough into logs, wrap well in cling film and freeze. Slice while still frozen and bake (you may need to increase baking time slightly). If you’d prefer to make a smaller batch of cookies, this recipe is easily halved.
How long will the cookies keep for?
Store leftover cookies in an airtight container at room temperature. They will keep well for a week - we think they taste best in the first 3 days though! To freshen them up, trying popping them in the air fryer (or oven) for a couple of minutes.
What’s a fun twist on this chocolate chip biscuit recipe?
We love trying different versions of this recipe! Here are some of our favourite flavours: Oat Choc Chip - Swap 1 cup flour for 1 cup rolled (or quick cook?) oats. For oatmeal raisin cookies, swap the chocolate chips for raisins (or try half and half!). (note: need to do a quick test to make sure this works ok!) Nutty Choc Chip - Swap some of the chocolate chips for roasted, salted peanuts, macadamias, pistachios or almonds. Don’t forget to sprinkle with a little sea salt after baking! Caramel Choc Chip - Swirl 200g caramel filling or dulce de leche through the dough before scooping and baking. Funfetti Cookies - Use white chocolate chips and add 1/2 cup sprinkles to the dough.
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
White Sugar
The uniform size of the...
Reviews
1678
What did you think of this recipe?
jelz
Great - love how they cook from the freezer.
5
Izzy
Highly recommend completely melting the butter and not creaming too much. makes the cookies extra chewy and delish
5
james
I loved these cookies. They were so chewy.
5
Icy
The dough was so golden and it was perfect! But I highly recommend putting the dough in the fridge wrapped in some glad wrap for at least 30mins. It could of had more info for some people who might be young and adores cookies, like myself. Part from that extremely delicious and an outstanding result.
4
Katie
So i have done this recipe b4 with brown sugar but i was wondering if i could add something sweet to another cup of white sugar and hope it will be good enough for brown sugar
5
Izzy
The batter didn't mix well at the beginning, the cookie also burnt on the bottom and were raw on the top. I think the mixture was to heavy. I did all the steps correctly and flattened the cookies before putting them in the oven. Will not try the recipe again.
1
Ilse
I've made this recipe so many times and it's perfect every time. I like to make them with dark chocolate drops for a less sweet cookie. Make them with a mix of white and milk chocolate drops for sweeter cookies. 100% recommend this recipe!
5
Hannah
It was really yum
4
julia
Easy to make but smaller balls would be better as mine took much longer to cook and have a slight crunch.
3
jj
:)
5
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ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (lightly packed) (100g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups Edmonds Self Raising Flour (263g)
- ½ tsp salt
- ½ cup chocolate chunks or chips (100g)
ingredients
- 250g butter, softened (or Olivani Spread)
- ¾ cup Chelsea Icing Sugar
- ½ cup Edmonds Fielder's Cornflour
- 1 ½ cups Edmonds Standard Grade Flour
- Chelsea Coffee Sugar Crystals for decoration
ingredients
- 180g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- ½ can condensed milk (200g)
- 1 tsp vanilla essence
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- 250g milk and dark chocolate chunks
- sea salt flakes, to sprinkle (optional)
ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- 2 Tbsp Chelsea Golden Syrup
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ½ cup chocolate chips (100g)
ingredients
- 125g butter, softened (or Olivani Spread)
- ½ cup peanut butter (smooth or crunchy) (125g)
- ½ cup Chelsea Caster Sugar (113g)
- ½ cup Chelsea Dark Cane Sugar or Chelsea Soft Brown Sugar (100g)
- 1 egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
- 1 cup chocolate chips (175g)
- Sea salt, to sprinkle (optional)
ingredients
- ⅓ cup cooking oil
- 3 Tbsp peanut butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 egg
- 1 ¼ cup self raising flour or standard flour with 1 tsp baking powder
- ½ tsp baking soda
- ½ cup rolled oats
- ½ cup chocolate chips
ingredients
- 125g butter (or Olivani Spread)
- ¼ cup Chelsea White Sugar
- A few drops of vanilla essence
- 3 Tbsp condensed milk
- 1 ½ cups plain flour
- 1 tsp baking powder
- ½ cup chocolate chips
ingredients
- 125g butter (or Olivani Spread)
- ½ cup Chelsea Soft Brown Sugar (lightly packed)
- ½ cup Chelsea Caster Sugar
- ½ tsp vanilla essence
- 1 egg
- 1 ¾ cups self-raising flour
- ½ tsp salt
- ½ cup chocolate chunks or chips
ingredients
- 185g unsalted butter, softened to room temperature
- 1¼ cups lightly packed Chelsea Soft Brown Sugar
- 2 extra large eggs
- 1½ cups gluten free plain flour
- 1 tsp gluten free baking powder
- 1½ cups desiccated coconut
- ½ cup ground almonds/almond meal
- 230g dark chocolate chips
ingredients
- 225g butter
- 350g flour
- 225g Chelsea White Sugar
- 2 tsp baking powder
- 1 egg
- ½ cup of chocolate chips
ingredients
- 220g unsalted butter, softened (1 cup)
- ¾ cup Chelsea Soft Brown Sugar, packed
- 1 cup Chelsea White Sugar
- 2 eggs
- 1 tsp vanilla
- 3 ½ cups plain flour
- 1 ½ tsp salt
- 1 tsp baking soda
- 1 ½ cups chocolate chips
- 1 block of caramel centred chocolate
ingredients
- 200g butter, softened
- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
ingredients
- ½ cup Chelsea Brown Sugar
- ⅓ cup Chelsea White Sugar
- ½ cup melted butter or margarine
- ½ tsp Vanilla essence
- 1 cup flour
- ¾ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips
- ½ cup sultanas
ingredients
- 1 cup of butter (225g)
- ¾ cup Chelsea White Sugar
- ¾ cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ¼ cups plain white flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips
ingredients
- 50g butter
- 2 Tbsp Chelsea Golden Syrup
- 1 egg
- ¾ cup Chelsea Caster Sugar
- ¼ cup cocoa
- 1 cup self raising flour
- 1 tsp baking soda
- 1 cup milk
- 1 cup chocolate chips
- 1 cup crushed cornflakes
ingredients
- 1 Tbs soft salted butter
- 2 Tbs Chelsea Soft Brown Sugar
- ¼ tsp vanilla extract
- ½ tsp whole milk
- 3 Tbs flour
- 2 Tbs chocolate chips
ingredients
- 250g butter
- ¾ cup Chelsea White Sugar
- ¾ cup Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 1 tsp water
- 2 eggs
- 3 cups plain flour
- 1 tsp baking soda
- 350g chocolate chips
ingredients
- ½ Cup dark chocolate
- 1 Cup plain flour
- ¼ Cup cocoa powder, sifted
- 1 Tsp baking soda
- ½ Tsp salt
- ½ Cup butter
- ¾ Cup Chelsea White Sugar - optional
- ⅓ Cup Chelsea Brown Sugar
- 1 Tsp vanilla essence
- 1 large egg, cold from the fridge
- 2 Cups chocolate chips, add more if you prefer
ingredients
- 125g Butter
- 1C Chelsea White Sugar
- 100g Carrot, grated
- 1Tbs Cocoa
- 100g Chocolate Chips
- 1¼ Plain Flour
- 1Tbs Milk
- 1 Egg
ingredients
- 2 cups flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter, softened
- 1 cup (packed) Chelsea Soft Brown Sugar
- ½ cup Chelsea Raw Sugar
- 1 Tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups dark chocolate chips
- 1 cup nuts (optional)
ingredients
- 125g butter, softened and chopped
- ½ tsp vanilla essence
- 1 cup Chelsea Soft Brown Sugar
- 1 egg
- 1 cup plain flour
- 1 cup self raising flour
- 1 cup chocolate chips/chunks
ingredients
- 250g butter (at room temperature)
- ⅔ cups Chelsea Caster Sugar
- ⅔ cups Chelsea Soft Brown Sugar
- 1 tsp vanilla essence
- 2 eggs
- 2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips
- ½ cup almonds
- ½ cup apricots
- ½ cranberries
ingredients
- 150g butter, diced and softened
- ¾ cup Chelsea Brown Sugar
- ¼ cup Chelsea Caster Sugar
- 1 extra large egg
- 1 tsp vanilla extract
- 1½ cups self-raising flour
- ½ cup plain flour
- 100g dark cooking chocolate, chopped
ingredients
- 130g butter, room temperature
- 1 cup Chelsea Demerara Sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
- ⅔ cup plain flour
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutme
- ¼ tsp cloves
- ½ tsp salt
- 2 cups rolled oats
- 1 cup chopped dark chocolate
ingredients
- 180 grams butter, softened
- ⅓ cup Chelsea Caster Sugar
- 125ml sweetened, condensed milk
- 1 ½ cups gluten free self-raising flour
- 1 tsp guar gum
- 250 grams dark choc bits
ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 1 cup Chelsea White Sugar (225g)
- 1 cup self raising flour (150g)
- 100g butter, cubed
- 2-4 Tbsp peanut butter (depending on how strong you like the peanut butter flavour)
- 1 egg
- 1 tsp vanilla essence
- 1/2 tsp olive oil
- 1 cup chocolate chips or roughly chopped eating chocolate (milk or dark) (200g)
sea salt, to sprinkle (optional)
learn about baking
How to Choose SugarFor Baking?
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