Chocolate Chip Cookies Recipe

After al the lovely sunshine yesterday was a rather dull day, grey and raining, and a bit of a shock to the system.  So what else was there to do but bake!  Sophia and Tatiana rustled up a cake using our super easy chocolate cake recipe, and Lara and Steve made these lush chocolate chip cookies.  Be warned they do spread rather, so use two oven trays and give them plenty of room.  They will keep well in an airtight container for a couple of days, but I doubt they'll be around long.  Perfect for picnics, lunchboxes, and coffee breaks!

Chocolate Chip Cookies

Makes 12 large cookies or 20 small ones


125g butter, softened
75g caster sugar
75g soft brown sugar
½ teaspoon vanilla extract
1 egg
150g plain flour
½ teaspoon bicarbonate of soda
150g milk chocolate, chopped into chunks


1. Grease and line two baking trays.  Pre-heat the oven to 180C/160C fan.

2. Beat the butter, two sugars, vanilla extract and egg in a large bowl until smooth. You can use an electric whisk, but be careful not to overbeat.

3. Sift the flour and bicarb over and combine.

4. Stir through the chocolate chunks.

5. Place spoonfuls of the mixture on the trays about 5cm apart.

6. Bake for 15 minutes until golden and soft.

7. Remove from the oven and leave to cool on the trays. (Yes, you are allowed to sneak one while they're still warm.)

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