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Chocolate Chip Cookies

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This was adapted from a Ghirardelli recipe. I cut the butter down by exactly half and stepped the sugar down a bit, all based on honest feedback from family and colleagues. These are simply divine!

Ingredients

Serves: 24

  • 563 millilitres all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 113 grams butter
  • 165 millilitres soft light brown sugar
  • 165 millilitres sugar
  • 2 medium eggs
  • vanilla
  • 340 grams chocolate chips

Method

Chocolate Chip Cookies is a community recipe submitted by Sevilleoranges and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat oven to Gas Mark 4 (180C). Grease 3 or 4 cookie trays with butter.
  • Sift flour with baking soda and salt in small bowl, and set aside.
  • Melt the butter gently in a small pan over medium heat. Pour butter into a large bowl; mix in the sugars, followed by the eggs one at a time, with the vanilla.
  • Gradually add the dry mixture to the wet. Stir in the chocolate chips. Don't over-mix
  • Drop the mix by tablespoon onto the greased trays. Leave enough space between the cookies for them to spread (these are spreaders).
  • Bake for 9 to 11 minutes, or until edges are brown but rest of cookie is doughy white.
  • Additional Information

    Note: If using regular milk chocolate instead of Ghirardelli's semi-sweet (e.g. Lindt creamy milk, which is fabulous too), try to reduce the sugar content a bit to compensate. High quality chocolate is one of the secrets to making great cookies! 1 cup measure in this recipe = 220ml of water

    Makes 24 cookies

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