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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 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 flour
  • ½ teaspoon baking soda
  • 11½ ounces packet milk chocolate morsels or chips

Method

  1. Preheat the oven to 170°C/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/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 13 Others have said

  • I love these! I'm an avid chocolate chip cookie baker, so I was excited to try this recipe. I added some orange zest for a more chocolate-orange flavour and they came out beautifully. Next time I would probably add a pinch of salt too, as I prefer my cookies with a slightly more punchy flavour, but the texture is absolutely spot on.

    Posted by CeciInMelbourne on 11th September 2016
  • Great cookie

    Posted by Peeking on 29th August 2016
  • Absolutely beautiful cookies. Will definitely make again!

    Posted by robyn. on 14th August 2016
  • The best homemade cookies I have ever made or eaten... I made them twice in three days because everyone (home, work or friends) can't seem to have enough of them

    Posted by Cortixia on 8th August 2016
  • Just came out of the oven and these cookies are heaven..... Yum yum

    Posted by Mcr00baker on 30th May 2016
  • They are amazing!! Best cookie recipe!!!

    Posted by Ecowell11 on 14th May 2016
  • I made these today and they came out perfectly. I'll never buy cookies from anywhere again!

    Posted by Sir Randall on 5th May 2016
  • I've made these beauties a few times now and they've always been received with high praise which they deserve;) thanks so much Nigella for the recipe

    Posted by nadee_ms on 18th March 2016
  • This is the best cookie recipe I have ever tried. I think the key to success is to let the butter get soft at room temp so it blends easily with the sugars. I let the prepared dough chill in the fridge for a few hours before baking. I have enjoyed adapting this recipe, orange zest was a hit. I've also tried various nuts and different kinds of chocolate chips.

    Posted by tasteusa on 1st December 2015
  • Nigella's recipe has always worked out very well for me. But as for this cookie recipe, I'm not a fan. Yes it states that this won't be a crisp cookie but it's too cakey.. I'm a crisp cookie fan never a soft cookie fan.. But this still taste nice though. Just not as crisp.

    Posted by Shina_zaid on 23rd January 2015
  • These are absolutely delicious they look like store bought ones, and taste even better. There super easy to make, and are great for any occasions!

    Posted by Milo45 on 18th September 2014
  • Yay! I'm so happy the recipe is finally on-line, now I can send people the link to the recipe because I'm often asked for it! I love this recipe because it's not too sweet,and really delicious. Also, the butter is melted and the eggs are cold! No need to wait for things to come to room temp! Hurray.

    Posted by Noam on 15th May 2014
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