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Chocolate Chip Cookies

by . Featured in KITCHEN
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Introduction

It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one. For here’s the thing: you’d think a plain cookie with a few chocolate chips folded into the mixture would be a simple matter. It’s not. It’s never difficult to make, just difficult to get right. I may be picky, but to my mind, or my mouth, a cookie that’s too crisp feels dry and disappointing and a cookie that’s too chewy tastes like dough. I want a bit of tender, fudgy chewiness but an edge of crisp bite, too.

It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one. For here’s the thing: you’d think a plain cookie with a few chocolate chips folded into the mixture would be a simple matter. It’s not. It’s never difficult to make, just difficult to get right. I may be picky, but to my mind, or my mouth, a cookie that’s too crisp feels dry and disappointing and a cookie that’s too chewy tastes like dough. I want a bit of tender, fudgy chewiness but an edge of crisp bite, too.

Chocolate Chip Cookies
Photo by Lis Parsons

Ingredients

Makes: approx. 14

Metric Cups
  • 150 grams soft unsalted butter
  • 125 grams soft light brown sugar
  • 100 grams caster sugar
  • 2 teaspoons pure vanilla extract
  • 1 egg (fridge-cold)
  • 1 egg yolk (fridge-cold)
  • 300 grams plain flour
  • ½ teaspoon bicarbonate of soda
  • 1 x 326 grams packet milk chocolate morsels or chips
  • 1¼ sticks soft unsalted butter
  • ⅔ cup soft light brown sugar
  • ½ cup superfine sugar
  • 2 teaspoons pure vanilla extract
  • 1 egg (fridge-cold)
  • 1 egg yolk (fridge-cold)
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • 11½ ounces packet milk chocolate morsels or chips

Method

  1. Preheat the oven to 170°C/150°C Fan/325°F. Line a baking sheet with baking parchment.
  2. Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
  3. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
  4. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
  5. Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
  6. Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.
  1. Preheat the oven to 170°C/150°C Fan/325°F. Line a baking sheet with baking parchment.
  2. Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
  3. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
  4. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
  5. Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
  6. Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.

Tell us what you think

What 39 Others have said

  • Delicious! Just made these and I used a small ice cream scoop to measure them so ended up with quite a few more than 14. Went down well with kids and put some uncooked ones in the freezer for coming up to Christmas. Perfect!

    Posted by Irishcook on 13th November 2019
  • My absolute favorite! Made them so often and they never fail to delight! Thank you!!!!

    Posted by Tejaswini70 on 27th September 2019
  • My girlfriend's favourite cookies. I use milk, dark and white chocolate for that triple chocolate experience and I do make them only half as big as that's already a large cookie. Try freezing the shaped cookie dough and bake straight from frozen. That way we don't eat them all at once and have fresh cookies anytime.

    Posted by HannaBerlin on 16th September 2019
  • Lovely biscuits have become a family favourite.

    Posted by Ruthie48 on 9th April 2019
  • The best chocolate chip cookie I have ever tried. Though I find it a little sweet .. Thank you..

    Posted by Aakrati on 14th March 2019
  • Perfect and delicious, as with all Nigella's recipes - ones you can trust. Loving the daily email inspiration. Thank you.

    Posted by gianne on 10th March 2019
  • Yummo. The best choc chip cookie recipe I have tried. Cookies are huge but so satisfying. So easy and quick to make. You’ll have a batch or two in no time. One for my “best of” cookbook folder. Thanks again Nigella.

    Posted by AdrianaCester on 8th March 2019
  • To improve this Cookie you can give the butter some colour while melting. Just let it simmer a bit till nice and brown. Also use different size of chocolate chips and not only milk chocolate but a variety. (Sorry, my English is not very good.)

    Posted by Saltpeppers on 7th March 2019
  • Good recipe. The cookies turned out slightly chewy in the middle and crisp around the edges- great texture. The quarter cup scoops make pretty large cookies, so I switched to a 1 tablespoon measuring spoon for my second batch and just baked them for a couple minutes less. They were great.

    Posted by aj95brown on 3rd January 2019
  • Turned out amazing!!! I have to admit these cookies are the best ones that I have tried out. Going into my favourites folder!

    Posted by alafy on 30th September 2018
  • Tried it, was fabulous as all your recipes. :) I will try it also with 'spelt flour' as I like it with a bit nutty taste. :)

    Posted by Andrea_Komlosi on 28th September 2018
  • These are absolutely delicious. So quick to make.

    Posted by Flowergirly on 5th August 2018
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