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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/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 30 Others have said

  • 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
  • The best cookies!! I have tried many recepies and have to admit these are the best!! We always make them for shcool baking sale and they are the first ones that are sold out!!

    Posted by gajdina on 24th May 2018
  • I'm a bilingual teacher in Brazil, I teach 6th grade kids and yesterday we had a cooking class. I wanted to make something classic from American culture so I got this recipe and my students followed it and the cookies turned out so delicious. They loved it. Also, after class, there were some leftover cookies and I gave them to some workmates and they also loved them. These cookies have a nice texture, they are crunchy and chewy.

    Posted by brunopiccinin on 8th May 2018
  • I made these for my other half because he likes a biscuit of some description with a cup of tea. Unfortunately I’ve already eaten the majority of them. I substituted brown sugar with coconut sugar because I always seem to have some and it gave them a toffee like undertone. Also, I found the ice cream scoop measurement very handy.

    Posted by Nathalie_W on 14th April 2018
  • Im going to be honest, they seem more cakey than anything ? And needed longer in a fan oven to firm up before putting them in I thought they seemed dry but they did spread although I added the chocolate M&Ms to mine so may have affected the recipe.

    Posted by TOMcord on 11th April 2018
  • I doubled the recipe assuming I will get 28 cookies, but ended up with 64 cookies. I had made them into discs of about 4cm diameter and they expanded to about double the size. I included a 1/2 teaspoon of salt in the mix to counter the sweetness of the cookies and they turned out fab! Everyone who ate them felt that they were much better than the store bought variety. These cookies are chewy in the centre so they taste best when fresh, and tend to get a little hard when stored. Recommend freezing the batter and making fresh batches every time you need. Perfect cookies.

    Posted by Nickyswetha on 15th March 2018
  • These are now our favorite cookies! Definitely go for dark chocolate chips and I also recommend a little sprinkling of smoked sea salt just before they go into the oven. Heaven!

    Posted by Erin on 23rd January 2018
  • This is the best recipe I've ever done! They are perfect! Chewy,soft and easy to make. I need do add that I didn't use cold ingredients and light brown sugar (mine was dark brown). Anyway, I loved this recipe, Thank you sooooo much! <3

    Posted by MoniRadu on 14th October 2017
  • We have made these numerous times in our household and love them. But do watch the cooking time. Very easy to over cook and then you have a harder more biscuit like bake than cookie. I also do mine on a baking stone rather than a tin as I feel it provides a more even bake.

    Posted by countrygirly on 12th September 2017
  • Tried this the first time and finally managed to get chocolate chip cookies right! My boyfriend is kind of a healthy eater to the second time I made them with wheat flour and added some protein powder too and instead of chips I used dark chocolate chunks and he loved them! He said he could finally have a dessert without all that guilt. So I'm happy

    Posted by karengracias on 18th July 2017
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