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Moreish chocolate chip cookies recipe

Moreish chocolate chip cookies recipe

  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

Once you make these cookies, they will become a firm favourite in your household. They are quick and easy to make and taste absolutely fabulous!!

339 people made this

IngredientsMakes: 36 cookies

  • 210g plain flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 175g butter, softened
  • 175g dark brown soft sugar
  • 65g caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 335g milk chocolate chips

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Preheat oven to 190 C / Gas 5.
  2. Sieve together the flour, baking powder and salt; set aside.
  3. In a medium bowl, cream together the butter, dark brown soft sugar and caster sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sieved ingredients, then stir in the chocolate chips. Drop heaped tablespoons onto ungreased baking trays.
  4. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking tray for 5 minutes before transferring to a wire rack to cool completely.

Cookie how-to

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Chocolate chip cookie video

Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!

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Reviews & ratingsAverage global rating:(407)

Reviews in English (352)

by ashleynicole

I was young when I submitted this, and totally submitte it wrong. and then I couldnt remember my old login password to change it but finally this site changed it so now its perfect as written. My old review on this used to say "add 1/2 t baking soda" because i had forgotten to include it when i 1st submitted this recipe but once again this site finally made the change so this recipe is now perfect as written. so dont change anything!!! However, Sometimes I do crisco instead of butter. but either way its good.This has been my favorite recipe since I was 14. Ive tried other ones, but always go back to this one. My friends all love it too, and they only use this recipe. I always underbake my cookies and then freeze them; that way they never get hard.-27 Oct 2006

by MAGDALENA3

Congratulations, Ashley! You've just passed our resident gourment taste tester. My 24 year old son gave you a 9 1/2 out of ten the first day these were baked and said the remaining 1/2 will be granted when they pass the freshness test in a couple of days. Well, they did. The dough is excellent to work with. I like a dough that I can roll into balls without messy hands. They stayed high after cooling, were chewy and chokeful of chocolate chips. I think the problem some had with inconsistency is because the dry ingredients have to be added in gradually as per instructions so that the baking powder will be well-distributed throughout the dough. After trying tens of recipes this is the one I'll keep. Thanks, Ashley.-23 Aug 2004


Moreish Chocolate Chip Scones Recipe

This is one of my most sought after recipe and all credit goes to my mum who shared it with me. I remember she made this for the first time when my son was about 2 years old and we went back to Malaysia for a holiday. It was too hot for him (especially since by that time he had been living in the UK longer than Malaysia) and he would not eat much during the first few days we arrived. When my mum made this, he ate it and this has been his favourite scone recipe since. Every person I have made this for has asked me for the recipe, so by sharing it more people will be able to taste it and enjoy it. Happy baking!

This recipe makes 15 pcs depending on your scone size, I have used a square 5cm x 5cm pastry cutter. Another tip is that you might need more or less of the milk/cream depending on your flour and where you live. This recipe has been adapted from Sugarywinzy. Here’s a short youtube video on how I made the Chocolate Chip Muffins.

Feel free to Pin this image on your Pinterest Account so you can remember to try this recipe


Double Chocolate Chip Peanut Butter Cookies

My love affair with cookies continues and I&rsquom super excited to share these double chocolate chip and peanut butter cookies with you!

If there are two ingredients that are popular for a reason, it&rsquos peanut butter and chocolate. It is SO good. Especially in a cookie!

These cookies are really simple to make, you can have fresh cookies in 20 minutes. Not only will your house smell amazing but your belly will be very happy too.

I tested these a few ways, peanut butter mixed in with the cookie dough, with and without cocoa powder and with the peanut butter swirled on top.

The peanut butter in the cookie dough made them too dense and tasted better with peanut butter swirled on top. The cocoa powder and chocolate chips made them even more decadent and if a cookie is meant to be anything &ndash it&rsquos decadent!

They still taste good without cocoa powder, so if you don&rsquot have any you can definitely leave it out, just add an extra 20g of flour to replace the cocoa powder.

For the chocolate chips, I used half vegan milk chocolate and half dark chocolate. I found this mix added the right amount of sweetness without being too rich. Some vegan white chocolate would also be yummy!

I prefer to use bars of chocolate and cut them up but if you can find some vegan chocolate chips you can use them too. I find a good quality bar of dark chocolate beats the taste of chocolate chips.

Chocolate chips often have extra ingredients added to them to help them keep their shape and so you don&rsquot always get that gooey melty chocolate which I love.

You can find vegan milk chocolate chips and bars in Sainsbury&rsquos free from section. They&rsquore reasonably priced and great for baking.

If you&rsquore looking for something a bit more special, iChoc is my favourite vegan chocolate, but it is a little pricier.

You&rsquoll want to use an unsweetened peanut butter for these, the cookies are already sweet enough. I used Whole Earth Foods smooth peanut butter, use your favourite.

If you try these with any other kind of nut butter, I&rsquod love to know how they turned out!

I like to sprinkle each cookie with a bit of sea salt. The combination of sweet and salt always works on cookies, especially with the peanut butter.

I&rsquom off to get my way through 10 of these cookies, I&rsquove already had some for breakfast. I think it&rsquos going to be a cookie for breakfast, lunch and dinner day!

For more vegan cookies you may enjoy these:

As always if you make these double chocolate chip peanut butter cookies be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!

NEVER MISS A RECIPE! GET MORE VEGAN RECIPES SENT STRAIGHT TO YOUR INBOX &ndash SUBSCRIBE HERE 🙂


Triple Chocolate Chip Cookies!

Gooey, Crunchie, Soft and Moreish Triple Chocolate Chip Cookies that are perfect for any Cookie Lover!

Now, I have already done many a cookie recipe in my time, such as my Chocolate Oat Cookies, and my Chocolate Orange Cookies… but I realised I have never put up my main go-to recipe for cookies (that I bake almost twice a week these days!). Honestly, they’re cookie perfection and such an adaptable recipe.

These cookies are what I based the recipe for my Chocolate Orange Cookies on as this recipe is utterly delicious and so versatile that it beautifully turned into them too!

These cookies are perfect just out of the oven when warm and gooey, or when left to cool they are IDEAL with a glass of cold milk or a cuppa – basically, they go with anything at any time on any day.

You could bake them for a couple minutes longer to get a crunchier outside, but still have a gooey outside, which I often do, or even bake them for a minute less to have the gooiest and softest cookies in the world.

I realise that everyone likes there cookies done slightly differently to the next person, so these are all about the baking time.

These cookies get the crinkle effect from the types of sugars used and the amount of chocolate used! You can always put less chocolate chips in if that takes your fancy, or even have them plain, but I am an utter Chocoholic so always put in the maximum.

I often use actual chocolate chips that you can buy in the baking isle to make them super easier, but you can use chunks of a bar to get a more chocolatey pocket which is just YUM.

I’m obviously a fan of Triple Chocolate recipes as my No-Bake Triple Chocolate Cheesecake is one of my favourite recipes ever (THE LAYERS ARE AWESOME), but you can’t be a triple chocolate cookie. Like honestly, there is nothing better.

Well, I mean using these cookies are the base of the No-Bake Triple Chocolate Cheesecake would be incredible… maybe I will do that next time.

If you find that your cookies can spread or get a little weird, its often down to how the mixing is different, or the ingredients themselves. It’s why I always use the same sugars and the same ingredients because it makes me get a perfectly consistent cookie. You can however add in a tablespoon of cornflour to prevent them spreading if that is something you struggle with.

When you look at the pictures you can see just how chocolatey and delicious they are and you can understand why they usually get eaten within the hour. I have often mistakingly burnt myself trying to eat one straight out of the oven, but you know… worth it.

If you bake these for a minute longer, you can use them for a cookie sandwich and put a scoop of ice cream inside, and you end up with the most delicious dessert for a comfy night in.

I often make more than one batch in a go because they are so moreish, and luckily with a recipe like this you can just double or triple it. However, still don’t necessarily put more than 6-8 on a tray in a go. My cookies don’t spread, but as I have already said some others can so be wary!

RECIPE UPDATED AUGUST 2019 – I’ve updated this recipe to suit my newer, and more up to date style – this consisted of switching the flour from Self Raising to Plain, and increasing the amount slightly! The original is still just as tasty, however, I love the newer version too. Find the original in the notes section!


Chocolate Chip Cookies: Dozens of Recipes for Reinterpreted Favorites

I wasn&apost sure at what point I could consider a recipe book to be read. But I think, having made a decent proportion of the recipes, now is the time. All the recipes I&aposve tried have turned out successful. The cookies I&aposve baked haven&apost lingered in the tin and seem to have been enjoyed.

The recipes I have made are:

- Crispy - a surprise, I didn&apost think I&aposd like a crispy cookie. Turns out they were rather moreish
- Soft
- Chewy - I used chopped hazelnuts
- Chocolate-macadamia - the notes I made at the t I wasn't sure at what point I could consider a recipe book to be read. But I think, having made a decent proportion of the recipes, now is the time. All the recipes I've tried have turned out successful. The cookies I've baked haven't lingered in the tin and seem to have been enjoyed.

The recipes I have made are:

- Crispy - a surprise, I didn't think I'd like a crispy cookie. Turns out they were rather moreish
- Soft
- Chewy - I used chopped hazelnuts
- Chocolate-macadamia - the notes I made at the time simply say 'These were yummy!'
- Oatmeal-raisin - these were fantastic, tasty, great texture. One of the favourites.
- Granola & chocolate - which I used my own granola for
- Peanut butter - made twice, both times good
- Sweet potato - quite cakey texture
- Salted caramel - I used some salted caramel that a friend brought back from Jersey rather than making my own as the recipe suggests

There are still a couple of recipes that I've got sticky notes against to try at some point. But I've already started revisiting some which means I think it's time for a review of the recipe book.
. more


White Chocolate Chip And Nut Cookies Recipe

Ingredients

  • 125g softened butter (1/2 cup)
  • 124g light brown sugar (3/4 cup)
  • 1 egg beaten + 1 tsp vanilla
  • 200g Self Raising Flour (1 3/4 cup)
  • A pinch of salt
  • 125g White Chocolate Chip (or roughly chopped)
  • 50g Brazil Nuts, chopped (I've used almonds)

Instructions

1. In mixing bowl, cream butter and sugar with wooden spoon or mixer

3. Add in the flour and salt

4. Mix in the white chocolate and nuts

5. Rest for 10 minutes and spoon a small amount onto the tray

6. Bake for 12-15 minutes (depending on the cookie size) at 175C

Notes

I've reduced my sugar to 1/2 cup but feel free to use the full amount indicated as per the original recipe.


Recipe: Tasty Best chocolate chip cookies I’ve ever had

Best chocolate chip cookies I’ve ever had. It is seriously the Best Chocolate Chip Cookie Recipe Ever! I have been making these for many, many years and everyone who tries them agrees How to make The Best Chocolate Chip Cookie Recipe Ever (how to make easy cookies from scratch). Like I said, these cookies are crazy easy.

Sweet, salty, soft, chewy and ludicrously moreish. Do you ever give a box of cookies as a holiday gift? They're inexpensive, and everyone loves them. You can have Best chocolate chip cookies I’ve ever had using 12 ingredients and 12 steps. Here is how you cook it.

Ingredients of Best chocolate chip cookies I’ve ever had

  1. You need 1/2 cup of old fashioned oats.
  2. It’s 2 1/4 cup of all purpose flour.
  3. It’s 1 tsp of baking soda.
  4. You need 1/4 tsp of cinnamon.
  5. Prepare 1 cup of unsalted butter (melted).
  6. You need 3/4 cup of (packed) brown sugar.
  7. It’s 3/4 cup of sugar.
  8. It’s 1 Tbsp of vanilla.
  9. You need 1/2 tsp of lemon juice.
  10. Prepare 2 of large eggs.
  11. You need 3 cups of chocolate chips.
  12. Prepare 1 1/2 cup of chopped walnuts.

What a huge difference – the best chocolate chip cookies I've ever had. These easy, soft chocolate chip cookies will ruin your life, destroy your relationships, and consume your soul. They even have a secret ingredient. These are, these have to be, the best chocolate chip cookies, ever.

Best chocolate chip cookies I’ve ever had step by step

  1. Place 1/2 cup oats in a food processor. (You want to make them into a powder)..
  2. Place them into a medium bowl and whisk together with the oats, 2 1/4 cups AP flour, 1 tsp baking soda, 1 tsp salt, and 1/4 tsp cinnamon. Set aside.
  3. In a separate bowl stir together 1 cup melted butter, 3/4 cup brown sugar, & 3/4 cup sugar. Stir until smooth. Then stir in 1 Tbsp vanilla, 1/2 tsp lemon juice, & 2 eggs. Stir until smooth..
  4. Stir wet mixture into the dry. Mixture will be lumpy..
  5. Stir in 3 cups chocolate chips & 1 1/2 cup chopped walnuts..
  6. Line cookie sheet with wax paper or parchment paper. *I like silicon mats. Scoop 1/4 cupfuls of dough into balls and place on sheet. (Don’t need to space out because this is just to chill). Cover with plastic wrap. Chill for at least 4 hours or overnight..
  7. Preheat 350°.
  8. Place cookies well spaced on sheet. Slightly depress each ball with palm of have..
  9. Bake 13-17 minutes.
  10. DO NOT OVER BAKE. these are best a little bit under done..
  11. You’re welcome.
  12. 1 cookie. 401 calories. 47 g carbs. 5g protein. 21g fat. 10g sat fat. 44 mg cholesterol. 199mg sodium. 32g sugar..

Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. The only way someone doesn't love these, is if they prefer thick cookies instead, which, in that case, makes their opinion invalid, since they're obviously. I have a few tricks that make these the best soft chocolate chip cookies that you'll ever try. With hundreds of positive reviews from bakers around Like many of you, I've searched far and wide for the perfect chocolate chip cookie recipe: the best chocolate chip cookies, a recipe I can bake again. Well, these wonderful homemade cookies are loaded with some incredible ingredients.


Recipe 2:

From Reddit cookie recipe, I have got another cookie recipe. The scotch cookies are really buttery and go perfectly with tea, coffee, or alone. And about the taste, these cookies are nothing like I have tasted before. A very moreish texture indeed, presented on this cookie. Well, the combination of ingredients is perfectly created with delicious flavor. Anyways, let’s go for the recipe.

Ingredients:

  • For the perfect measurement, I have counted the ingredients on the SI unit.
  • 140 g of brown sugar
  • 115 g of unsalted melted butter
  • 80 g of treacle
  • 150 g of self-rising flour
  • 1/2 tsp of salt
  • 1 tsp of baking soda
  • 1 tsp of cinnamon
  • 1 tsp of mace
  • 2 cups of milk
  • 1 egg

Instructions:

Step 1:In a bowl, add the 140 g sugar, 115 g melted butter, treacle, and egg. With a whisk, combine them smoothly. You can also use an electric mixer if needed.

Step 2:Taking out a mesh strainer, pour self-rising flour, a pinch of salt, baking soda, cinnamon, mace into the strainer. Sift the ingredients and add them to the butter mixture.

Step 3: Combining them fully, slowly pour the 2 cups of milk. In a baking sheet, pour the mixture with a tablespoon, for setting the shape of your cookie, you can keep the baking sheet into the freezer.

Step 4:When they are ready to shape, roll into balls, and flatten them to give a cookie shape. Grease the baking sheet with melted butter lightly, and place the flatten shaped cookie dough.

Step 5:Heat the oven to 350 degrees F. Well, I like comparatively chewy cookies. So, I bake the cookies for 10 minutes. If you like it crispy, bake for 14 minutes. And your cookies are fully baked.

Remember one thing, as they are shaped flatten and very thin, when they come from oven hot, the cookies remain soft. Let the cookies chill on baking sheets, afterward, transfer them into a wire rack to get them fully chilled. The amount I have used, you can easily make 40 pieces of cookies. If you are not a cookie hunter, then you can store them (when completely cool and prepare) in an airtight jar.


Vegan Triple Chocolate Chip Cookies

Since discovering dairy-free white chocolate, I’ve had the idea to recreate one of my favourite cookies: the Triple Chocolate Chip Cookie!

Whilst perusing instagram the other day, it just so happened that Jess from WhatJessicaBakedNext.com posted a recipe for them and I knew I had to make a vegan version ASAP.

Jess is a genuine baking genius so I felt confident that her recipe would be the perfect basis for mine. I simply swapped butter for vegan butter, egg for a cornflour (or arrowroot powder) substitute, added more flour and used dairy-free white, milk & dark chocolate.

The result was even more delicious than I could have hoped for…

“Yeah… I’m just gonna go ahead and take one of these…”

There are many different dairy-free white chocolate products out there and I’ve only tried a few for baking. Some don’t melt very well and tend to harden when exposed to heat – not ideal for a cookie.

The best one I’ve found so far in the UK is by ‘Choices’. It doesn’t melt as well as ordinary chocolate but once cooled, the texture is unchanged and you wouldn’t be able to tell it apart from real white chocolate.

These chocolate chips look promising too. You could also just leave out the white chocolate and use a mixture of dark chocolate and a dairy-free milk chocolate (I recommend ‘Moo Free’ bars) for a double chocolate chip cookie.

When making this recipe, I was a little concerned with how soft the dough is – almost like a cake mixture and how soft they look when they come out of the oven.

However, in Jessica’s post, she stated that once they cooled they would firm up and become the perfect texture.

And she wasn’t lying! You have to trust that the dough will result in a perfectly chewy cookie, neither too soft nor too crisp.


Lyle's Cheery Chocolate Chip Cookie Recipe

Chocolate chip cookies are a long-standing family favourite, and rightly so! Our cheery chocolate cookie recipe is perfect for every occasion – from parties and gatherings to a simple snack to have with a cuppa in front of the tele. No matter what your cookies are for, we hope that you and your loved ones enjoy these mouth-watering golden syrup biscuits.

Follow these 5 simple steps to create an irresistible batch of corking chocolate chip biscuits:

  1. First, preheat the oven to 190°C/170° Fan, 375°F, Gas 5 while you cream together the butter, vanilla, Golden Caster Sugar and the Lyle's Golden Syrup. Gradually beat in the egg.
  2. Sift over the flour, add the chocolate and almonds to make a stiff mixture.
  3. Dollop small spoonful of the mixture onto two lightly greased baking trays - allow room for the cookies to spread.
  4. Bake on the middle and top shelves for 10-12 minutes, swapping the trays over halfway through, or until golden brown.
  5. Cool slightly, then transfer to a wire rack (hands off until they cool completely).

Waning: these golden syrup biscuits are so moreish that they can be difficult to share!


Watch the video: 뉴욕맛집 르뱅 베이커리의 초코쿠키 레시피. levain bakery cookie recipeChocolate Chip Cookies초코칩쿠키칼로리식당 (December 2021).