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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 20 Others have said

  • 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
  • These are great cookies! Made them for the first time today. Delicious and easy to make.

    Posted by Simona9 on 1st July 2017
  • I've been baking chocolate chip cookies for a series of times (using only one specific recipe) now, and this is the best recipe so far! The cookies have turned out wonderful, and I like to top the cookies before baking with chocolate chips in the center. Will definitely be making more!

    Posted by soph_celestine on 8th June 2017
  • Good. Tried this yesterday. Added red food colouring because I need some spice in my life. Burnt them all. Cried for 3 days. 10/10 will try again.

    Posted by Xiang on 22nd November 2016
  • I made these today with only 1/3 of the chocolate (dark chocolate) and for us that was perfect.

    Posted by ehagen on 2nd November 2016
  • I cooked these in a gas fan forced oven at 16 degrees celcius for 12 minutes, and turned the rack half way during the cooking time (I found they didnt spread, and I also rolled out the dough and cut the cookies with a cookie cutter). The first batch I cooked for a bit longer and they were very crisp. The proceeding batches I cooked for the 12 minutes and they were crisp with a very very very slight chew in the centre so I think the perfect balance - if you want chewy cookies though replace the white sugar with more brown - thanks Nigella for a fab recipe!

    Posted by ebony92si on 7th October 2016
  • 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
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