Chocolate chip cookies

This picture-guideĀ recipe is the only soft cookie recipe you will ever need. Trialled and tested by kids and grown-ups. You will need strong will power not to make this cookie recipe too often. šŸ™‚

  • 350g white flour
  • 1 tsp bicarbonate of soda
  • 1 tsp salt (*)
  • 225g butter [(*)-if using salted butter, do add salt]
  • 175g sugar (granulated is cheaper than caster and is just as good)
  • 100g muscovado sugar(*) + 75 soft brown sugar(*) [(*) -or 175g soft brown sugar if you don’t have muscovado)
  • 1 tsp vanilla extract
  • 2 eggs
  • 300g of chocolate chips (good quality white, milk and plain chocolate chips)

350g flour + 1tp bicarbonate soda + 1 tsp salt – Stir to mix

225g softened butter (use the microwave to speed things up)

175g sugar + 100g muscovado + 75 brown sugar + 1 tsp vanilla extract – mix

When creamy, add 2 eggs

When well combined, add the flour mix


Then, add 300g of chocolate chips (milk, dark, white)


Mix until well combined. Divide the cookie mixture into two.


Place half the mixture on some icing sugar, on a clean surface, and roll it with your palm and fingers intoĀ a thick sausage.

Wrap the sausage in clingfilm (to prevent it from drying). Do the same with theĀ other half of the mixture and place in the fridge for at least one hour to harden.


Pre-heat oven at 180 and cut the sausage into thick slices (make sure they are all the same size so that they cook evenly). You can quickly shape them back into a circle with your hands.


Place raw cookies onto a tray lined with greaseproof paper (I did not need to place them so far apart from each other!)

Cook for about 10-12 minutes (be careful as they burn quickly!) 9 minutes for smaller cookies.

Tip: Place one of theĀ “sausages” in the freezer for later use. It will keep well for up to one month (if you can wait that long!) Tip: If you want smaller cookies, make your sausage longer.