Easy Chocolate Chip Cookie Recipe

for cookies that will fly off the plate!

This is a really easy chocolate chip cookie recipe that makes cookies that are slightly crunchy on the outside and slightly soft in the middle. We love them whilst they are still warm and fresh from the oven. Hands down, these are our favourite chocolate chip cookies.

The beauty of this recipe is that all the ingredients can be put in a processor at the same time and mixed, making them really quick and easy to make.

Or, if you love the process (or your children do), you can make them traditionally.

The original recipe calls for self-raising flour. I know that many people in North America prefer to bake using plain flour, and so I have converted the recipe to use plain flour as well.

You can halve the quantity and use the other half of the egg to make some different cookies that call for a half egg, such as Melting Moments, or Chocolate Chocolate Chip Cookies.

You can halve the quantity of
chocolate chips and replace with
chopped pecans for a slightly more
substantial cookie.

Easy Chocolate Chip Cookie Recipe

Level:  Easy
Time: 15 minutes
Makes around 25 cookies

175g (1 cup) plain flour plus:
pinch of salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

175g (1 cup) self-raising flour

85g (generous 1/3 cup) soft butter
85g (1/4 plus 2 tablespoons) caster (fine) sugar
85g (1/2 cup lightly packed) light soft brown sugar
1 teaspoon vanilla essence
1 beaten egg
115g (1/2 generous cup) chocolate chips

  • Pre-heat the oven to 350F, gas mark 4.

Save time by using a processor!

  • For the quick method, put all the ingredients except the chocolate chips into a processor and pulse until it comes together in a dough. Now stir in the chocolate chips.

  • For the longer method:

  • Cream the sugars and butter thoroughly together.

  • Add the vanilla essence and egg and mix thoroughly.

  • Fold in the flour.

  • Finally, stir in the chocolate chips.

  • Take tablespoons of the mixture and place a little way apart on a cookie sheet that has been lined with baking parchment.

  • Cook in the middle of the oven for 10 minutes.

  • Allow to cool for two minutes and then transfer carefully to a wire rack to finish cooling properly.

These cookies need eating the same day, and the sooner the better.

Serve with

These cookies are lovely with any black tea, but I particularly like them with Earl Grey. They are superb with hot chocolate, and lovely with marsala tea.

We usually serve these chocolate chip cookies on their own with some fruit for a quick afternoon snack, but if you make them small, they look lovely as part of a full afternoon tea alongside chocolate chocolate chip cookies, cream puffs, English tea scones and a selection of finger sandwiches.

If you Enjoyed this Easy Chocolate Chip Cookie Recipe, you might find yourself Charmed by our Chocolate Chocolate Chip Cookie Recipe....