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
- Preparation and cooking time
- Prep:15 mins
- Cook:10 mins
- Easy
- Makes 30
- Freezable
Ingredients
- 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
Method
- STEP 1
Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
- STEP 2
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
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
Leave on the tray for a couple of mins to set and then lift onto a cooling rack.
