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.

Tell us what you think

What 46 Others have said

  • 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
  • These are without a doubt the best ever chocolate chip cookies. I've been baking them for a few years and they are always a top request by my family. Tried with dark brown sugar (didnt have light) and still truly epic, maybe even more so??

    Posted by Gemhalljan on 27th March 2020
  • Just made these with my two kids they loved them so easy and tasty. Only one problem - they want to eat them all in one go!

    Posted by Ken72 on 1st February 2020
  • There is no need to ever look for another chocolate chip cookie recipe, as these are the ultimate! It doesn't matter who eats them, they always proclaim these as the best they have ever had. I have made them so many times that I don't even look in the book anymore. These are perfect in every way!

    Posted by joshv41680 on 16th January 2020
  • 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
Show more comments