Homemade chocolate chip cookies

Ingredients (makes around 20)

  • 150g salted butter
  • 75g light brown muscovado sugar (I’ve also used Demerara sugar as it’s all I had in the cupboard at the time)
  • 75g granulated sugar
  • 2tsp vanilla extract
  • 1 large egg
  • 220g plain flour
  • 1/2tsp bicarbonate of soda
  • Pinch of salt
  • 200g of chocolate chips (or 200g of a bar of chopped chocolate), whichever type you prefer, I use plain.


  • Preheat the oven to 180degrees and line two baking trays with some grease proof paper (don’t worry if you only have one tray!)
  • Soften the butter by leaving it on the side for a little while or microwaving it for 10 seconds at a time (in a microwaveable dish) until softened.
  • Beat the butter with both sugars until smooth and creamy (this is made easier using an electric whisk).
  • Add the vanilla extract and egg and beat until incorporated.
  • Sift in the plain flour, bicarbonate of soda and salt into the mixture and stir with a wooden spoon until a dough forms.
  • Add the chocolate and mix until evenly incorporated into your cookie dough.
  • Using a teaspoon, gather even portions of the dough into your hands and roll into balls.
  • Evenly space the cookie dough balls onto your baking tray as they will spread when baked!
  • If you don’t have two trays you can put the remaining mixture into the fridge until ready to bake! I baked mine in two batches with 9 on each tray (3 rows of 3)
  • Bake for between 8-10 minutes until golden in colour around the edges. They will still be soft to touch but don’t panic, they will harden when cooled! This recipe makes softer cookies rather than hard ones!

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