The ultimate super quick, soft and chewy chocolate chip cookies

An oldie but most definitely a goodie.

This is my absolute go-to recipe for any event where I need to take something sweet and delicious. It’s adapted from an American recipe so I use milk chocolate chips instead of semi-sweet (nope, I’d never heard of them before I lived in an American community either!) and these days I make them on the smaller side for smaller hands.

Then I eat three in the comfortable knowledge that that’s only really one normal sized one.


  • 250 g plain flour
  • 170 g unsalted butter melted
  • 220 g brown sugar
  • 100 g white sugar
  • 1 tablespoon vanilla extract (I normally use 1 teaspoon)
  • 1 egg
  • 1 egg yolk
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 1/2 teaspoon  salt
  • 335 g milk chocolate chips


Preheat the oven to 165 °C. (I still heat to about 160°C Fan even though the usual calculation is to reduce by 15-20 °C) / 325 °F and line your baking trays with greaseproof paper

In a food mixer, or in a bowl, mix together the melted butter, brown sugar and white sugar

Beat in the vanilla, egg, and egg yolk

Mix in the flour, bicarb and salt and then add the chocolate chips by hand using a wooden spoon (I’m lazy so still use the food mixer!)

Choc chip cookies 1

Drop the dough onto your greaseproof paper, leaving enough space in between as they spread when cooking

Choc chip cookies 2

Bake for 15-17 minutes. Remove when they still look very gooey. They’ll be super soft but will firm up within minutes so cool them before moving them onto your plate

Choc chip cookies 3

Eat when still warm, ideally with a cup of tea or coffee
Choc chip cookies 4

The best way to start your day and your week!