youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More Nigella recipes

Chocolate Chip Cookies

by . Featured in KITCHEN
Print me

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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

For US cup measures, use the toggle at the top of the ingredients list.

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.

Additional Information

MAKE AHEAD:
The cookies can be made up to 3 days ahead and stored in an airtight container. Will keep for a total of 5 days.

FREEZE:
The baked cookies can be frozen in an airtight container or resealable bags for up to 3 months. Defrost for 2-3 hours at room temperature. Unbaked cookie dough can be scooped onto parchment-lined baking sheets and frozen until solid. Transfer frozen dough to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in the recipe but adding an extra 2-3 minutes to the baking time. And you could always freeze the spare egg white (bag it, label it and freeze for up to 3 months) for meringues at a later date. Use within 24 hours of defrosting.

MAKE AHEAD:
The cookies can be made up to 3 days ahead and stored in an airtight container. Will keep for a total of 5 days.

FREEZE:
The baked cookies can be frozen in an airtight container or resealable bags for up to 3 months. Defrost for 2-3 hours at room temperature. Unbaked cookie dough can be scooped onto parchment-lined baking sheets and frozen until solid. Transfer frozen dough to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in the recipe but adding an extra 2-3 minutes to the baking time. And you could always freeze the spare egg white (bag it, label it and freeze for up to 3 months) for meringues at a later date. Use within 24 hours of defrosting.

Tell us what you think

What 54 Others have said

  • These cookies were my first baking attempt and they turned out perfectly. I’m very impressed! I split the dough and did half with smashed up chocolate orange and the other half with white chocolate. Very yummy!

    Posted by ZBW86 on 25th February 2021
  • I used chocolate orange mini eggs plus packet of chocolate chips plus a small amount of orange juice. Fab! Always end up with about 30 cookies! Freeze them in 10's so I can have them anytime.

    Posted by Dixlesley on 9th February 2021
  • These are amazing! I agree added 1/2 teaspoon salt, so flavoursome

    Posted by KushN on 22nd January 2021
  • Very good cookies! I’ve made two batches, one as written and one with salt added. I found that not only did the salt cut the sweetness a bit but it also really enhanced the flavor. I will definitely be making these again.

    Posted by Nicoleg1 on 12th November 2020
  • No other chocolate chip cookie recipe can compare! I’m in love with these! So easy to make and always come out perfect! Massive hit!! Don’t try any other recipe again! And I get loads more than 14 cookies too! But make sure you follow the instructions and leave loads of room between cookies!

    Posted by Rach- on 8th November 2020
  • These are amazing and always get so many comments. I always use about 209g chic chips and they're fine for us. They look so impressive and take about 10 mins to make. They are the perfect mix of crunch and chewy in the middle

    Posted by Stumpyaura on 10th October 2020
  • I decided to halve the sugar and they were a great hit. This is a keeper.

    Posted by Tigerangel on 26th July 2020
  • Wonderful recipe, worked out soo well. I cut up 2 &1/2 bars of chocolate and it was so good. Really recommend this A1 recipe to everyone. Thanks Nigella!

    Posted by Vickyyy on 4th June 2020
  • Too sweet for me!

    Posted by Malkafrank on 21st May 2020
  • I tried out the cookies today and they were a big hit. I don't think my family is going to buy cookies ever again.

    Posted by Neehad97 on 20th May 2020
  • These are my go to chocolate chip cookie, never let me down. Always make a batch and freeze them do whenever my son needs a cookie, it’s ready soon after. No need to look elsewhere for perfect cookie...it’s right here! Have added malted milk powder for variety and extra chocolate...lush

    Posted by SarahG64 on 20th May 2020
  • These are amazing!! I added 1 bag of white chocolate chips and broken up frozen raspberries. Will be making again.

    Posted by leah_wright90 on 20th April 2020
Show more comments