Chocolate Chip Cookies
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Ok, so here we go! My chocolate chip cookies recipe. With so many chocolate chip cookie recipes already in existence, do I really need to share another?
Honestly, probably not. But this is a recipe I have been using since I was about 8 years old, and they’re still my go-to choc chip cookies at 32 years old! Plus, I was recently listening to a podcast, and the person speaking said, “There may be a million chocolate chip cookie recipes out there, but there’s always going to be someone who wants to know your way of doing it.” So I’m taking that literally in this instance.
What makes this chocolate chip cookie recipe better than any others? There are a few things I think are great about this recipe:
- This is a UK recipe! Of course, cookies have a strong history in the US, so you’ll find endless American recipes for these classic chocolate chip biscuits. But if, like me, you aren’t big on working out what cups translate to in grams, then this recipe is for you.
- These cookies use a simple combo of ingredients that you probably already have to hand. Nothing obscure.
- Because the ingredients are so simple and no egg is required, you can even skip baking and enjoy this recipe as homemade chocolate chip cookie dough. Not something I’ve ever been big on, but I know there are plenty of people who love to eat raw cookie dough with a spoon!
- You can easily make these into vegan chocolate chip cookies. All you need to do is swap out the butter for dairy-free margarine and use either dark chocolate chips or dairy-free milk chocolate…and voilà! This becomes a vegan chocolate chip cookie recipe.
- This is a quick and easy chocolate chip cookie recipe. No chilling required. Simply mix and bake.
Ingredients for Chocolate Chip Cookies:
Butter or Margarine: As these chocolate chip cookies are loaded with sweetness – from the sugar, syrup and chocolate – the choice of butter or margarine purely comes down to personal preference, as neither will really enhance or affect the overall taste. I like margarine as a way to omit the dairy (making these vegan chocolate chip cookies) and because it is less expensive.
If using margarine, just be sure to use a block margarine, as opposed to a spreadable one. The latter will change the overall texture of your cookies due to having a higher water content.
Caster Sugar: When it comes to sugar, you can definitely do a bit of experimenting to find which sugar fits your taste. However, I usually head straight for the caster sugar. Partly because it’s what I’ve always used for this recipe, but also because I know I will usually have some in. If you do prefer your cookies a little less sweet, simply swap it out for a soft light brown sugar.
Golden Syrup: With this simple ingredient, you instantly know this is a UK chocolate chip cookie recipe. Golden syrup adds a little additional sweetness, helps bring your ingredients together and gives your cookies that nice warm glow.
Can’t get any golden syrup where you are? You could always try swapping it out for some maple syrup or some honey. The quantities of golden syrup in this recipe mean it isn’t an essential ingredient, more a complementary addition. As such, you should be able to swap it out without any big issues. Take a look at my Golden Syrup Ingredient Guide for more substitution options.
Self-raising Flour: Raising agents aren’t always required in biscuits, but for choc chip cookies, we want them to rise a little whilst they bake, but fall again once they cool. This helps create the perfect balance of crunch and chew, as well as that iconic crinkled appearance.
Bicarbonate of Soda: As with the self-raising flour, bicarbonate of soda helps add a little lift to your cookies as they bake.
Vanilla Extract
One thing that Granny and I agree on is that vanilla is massively overused in baking these days. That being said, I do think that these cookies benefit from a smidgen of vanilla. Why? Because these are a sweet cookie, and in this instance, vanilla helps balance that out a little. You’ll see it’s only a small amount, but that is all that is needed.
Milk Chocolate Chips: For a classic choc chip cookie, opt for some milk chocolate chips. Alternatively, you can mix things up with dark chocolate or white chocolate, or a combo of all 3. Another option I often like to do is use up any leftover chocolate from Christmas or Easter – simply chop it up into bite-sized pieces.
Free-from & Vegan:
Dairy-free: Simply use a dairy-free milk, margarine, and a dairy-free chocolate (dark chocolate or vegan chocolate).
Nut-free: There are no nuts used in this chocolate chip cookie recipe, but as always, be sure to double-check your individual ingredient allergen list.
Vegan: As there is no egg in this cookie recipe, simply follow the dairy-free tips above to make these into vegan chocolate chip cookies.
Gluten-free: In theory, you should be able to swap out the flour for a gluten-free flour; however, this isn’t something I have tried and tested. If you do give it a go, let me know in the comments if it was successful.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
What is Golden Syrup?
Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?
My in-depth Golden Syrup Guide has all the answers to your questions!
Chocolate Chip Cookies FAQ
No. You can make the cookie dough and bake it straight away. No chilling required!
Yes, absolutely. Simply wrap your cookie dough in cling film before freezing. Use within 1 month for best results, and defrost before baking.
They taste so good that they won’t last long! However, if you have good self-control, you can store these cookies in an airtight container, and they will easily last a few days. The texture may change slightly over time, as biscuits often do.
More Easy Cookies
If you loved these Chocolate Chip Cookies, here are some more of my favourite easy Cookie recipes for you to try next:
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Chocolate Chip Cookies
INGREDIENTS
- 75 g Block Margarine or Butter (at room temperature)
- 125 g Caster Sugar
- 1 tbsp Golden Syrup (see Golden Syrup note below)
- 125 g Self-raising Flour (see Self-raising Flour note below)
- 1 tsp Bicarbonate of Soda
- ¼ tsp Vanilla Extract
- 100 g Milk Chocolate (chips or chopped)
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 3 or 350°F) and lightly grease a couple of
baking trays with some excess butter/margarine. Set aside. - Cream together your margarine/butter and sugar until light and fluffy in both colour and texture. Add your golden syrup & vanilla, and stir until combined.
- Add your chocolate chips and stir through before sifting in the flour and
bicarbonate of soda . Mix until combined (you may need to use your hands to bring the dough together). - Spoon out a heaped teaspoonful of your dough and roughly roll it into a small ball. Place the ball onto your pre-greased
baking trays and repeat with the rest of the mixture, leaving a bit of space between each. - Bake for around 10 minutes or until golden brown. Remove from the oven and allow the cookies to cool on the
– they may appear a little puffed up when you first remove them from the oven, but they will flatten out as they cool.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
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Tag @bakingwithgranny or use the hashtag #bakingwithgranny!Originally published in February 2023.
