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Nutrition: per cookie

  • kcal121
  • fat6.3g
  • saturates3.8g
  • carbs14.7g
  • sugars9.5g
  • fibre0.5g
  • protein1.3g
  • salt0.2g
    low

Method

  • step 1

    Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.

  • step 2

    Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.

  • step 3

    Beat in 2 tsp vanilla extract and 1 large egg.

  • step 4

    Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.

  • step 5

    Add 200g plain chocolate chips or chunks and stir well.

  • step 6

    Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.

  • step 7

    Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.

  • step 8

    Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

RECIPE TIPS
FREEZING THE BISCUITS

If you’ve frozen the biscuits, take them out and arrange them on a lined baking sheet. Once defrosted, pop them in a medium oven 190C/170 fan/gas mark 5 and heat for 2-3 mins to crisp up. Don’t leave them too long or they’ll dry out.

STORING DOUGH

You can keep the uncooked dough in a sealed container in the fridge for up to two weeks. Simply take some out, dollop on a lined baking tray and allow to come up to room temperature for 5 mins before baking.

Try these next-level, indulgent chocolate cookies from our sister title olivemagazine.com/chocolate-chip-cookies.

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Comments, questions and tips (502)

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Overall rating

A star rating of 4.8 out of 5.1218 ratings

mmach16

question

I don't know what I did wrong with these... too crunchy

lylamaedavies96275

Add a piece of dark chocolate in the middle before you cook them and it tastes so good!!! 👌 my brother won’t stop stealing them! 😂 got to have some for Santa x

lylamaedavies96275

I just used normal light brown sugar instead muscovado sugar and it still tastes amazing 🤩

Keith McInnis

I made these for the first time today. I’d switched between this and the Delia version (which are very similar) but I followed this recipe essentially (no nuts) However, inadvertently cooked them for 12 mins (minimum of Delia range) - they were great so did the second and third batch all the same…

ellacgillings54486

question

do i need to add the bicarbonate of soda?

clemmieloncraine66855

yes

6cjhkvybhhcbA4Dx_z

I made these with all brown sugar and a few teaspoons of mixed spice. Turned out great.

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