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chocolate chip cookies with a bite out of one on a metal baking tray and white baking paper. Chocolate chips are scattered to the right from a spoon

Chocolate Chip Cookies

These Easy Chocolate Chip Cookies are just delicious. Studded with milk chocolate and chewy in the middle they are always a hit.

Course Cookies
Cuisine American
Keyword Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 12
Calories 231 kcal


  • 110 grams unsalted butter room temperature
  • 175 grams unrefined granulated sugar
  • 1 medium egg
  • 200 grams plain flour
  • 1 tsp bicarbonate of soda
  • 100 grams milk chocolate chips I use Green & Black's cooking chocolate if I can.
  • 1 pinch salt


  1. Pre heat the oven to 170 C/325 F/Gas Mark 3.

  2. Cream the 110 g butter and 175 g sugar together until pale. I use a free standing mixer for this but an electric hand held whisk will do the job too but make sure the butter is soft and using a fork first to integrate the butter and sugar to start off is a great tip. Then a wooden spoon can take over.

  3. Add the 1 egg and beat well again. Scrape down the sides of the bowl and mix again.

  4. Add the 200 g flour, pinch of salt and 1 tsp bicarb slowly until the dough shows no more flour. Tip in the 100 g chocolate chips and mix through by hand.

  5. Line a large flat baking tray or two with baking paper or a reusable liner.

  6. Scoop out 6 cookies for each baking tray. An easy way is to use a metal ice cream scoop (sizes vary though) or just use your hands! I weigh mine out to be about 45 grams (1.5 ozs) a ball. Use your hands to roll them into balls. I bake a tray at a time. I make about 12 balls.

  7. Bake for 10-12 mins and golden brown all over with a slightly darker outside edge on the outside and soft in the middle.

  8. Leave for a few mins on the baking tray (they are still very soft in the middle) before removing gently with a fish slice or something flat onto a wire rack to cool.

  9. Repeat with the other cookies.

  10. Apply to American Face

Recipe Notes

  • Use any chocolate to suit. I have made these with white or dark chocolate chunks.
  • If you find the mixture too sticky sprinkle a couple of tbsps of extra flour in and mix again.
  • Make sure they are spaced enough apart on the baking tray.
  • They will be soft when they first come out of the oven and firm up as they cool.
  • Make sure the cookies are golden all over and slightly darker at the edges
  • Freeze them as uncooked balls in a freezer bag and when required cook from frozen adding 2 more mins to the baking time.
  • Store in an air tight tin. They last well for a couple of days.

All nutritional data is approximate and intended only as a guide.

I do recommend a oven thermometer. Oven temps can vary greatly and with such a short baking time they are incredibly useful.

Nutrition Facts
Chocolate Chip Cookies
Amount Per Serving
Calories 231 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 36mg12%
Sodium 121mg5%
Potassium 24mg1%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 270IU5%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.