Chocolate Chip Cookies

Choc Chip Cookies

Another of our family favourites to share with you –  the recipe that is,  unfortunately there’s only crumbs left in the tin here!

These chocolate chip cookies are chewy, oaty and soft in the middle.  I can promise you one is never enough.

Makes 24.

Ingredients:

110g butter, softened

110g caster sugar

85g light soft brown sugar

1 egg, large

1 tsp vanilla extract

150g plain flour

½ tsp baking powder

½ tsp bicarbonate of soda

¼ tsp salt

180g rolled oats

200g chocolate – chips, chunks, white, milk, dark – whichever you and your lot prefer!

 

Preheat the oven to 190c (fan)/200c/Gas Mark 5.

Line a couple of baking trays with non-stick baking paper or grease well.

Cream together the butter, caster sugar and light brown sugar.  Because there’s more sugars than butter it forms a thick paste type consistency.

Add the egg and vanilla extract and mix well.

Now mix in the flour, baking powder, bicarbonate of soda and salt.

Tip in the oats and mix again.   If you’re making by hand you’ll need a wooden spoon and a strong arm as the dough gets more difficult to mix!

Finally add in the chocolate – I tend to use a mix of whatever sort of chocolate is in the cupboard – up to a total of 200g.   Chop up bars of chocolate into chunks, use chocolate chips, steal children’s Easter eggs and use those – did I really say that?  It’s okay, my boys don’t read the blog!

Milk, dark, white chocolate, fudge chunks, raisins they all work. You can replace some of the chocolate with nuts, pecans are delicious in these lovelies.

Cranberry and white chocolate cookies?   100g of each will do the trick.

You get the gist – you can make these cookies whatever flavour you like, raid the cupboard and chuck it in.

Okay so mix in whatever you’re mixing in!

Now roll the dough into balls using your hands  – 1½” in diameter and then set onto the baking trays well spaced apart.  You don’t need to flatten them they’ll do it themselves in the oven!

Bake in the oven for 8 minutes until lightly golden around the edges.

Remove from the oven but leave them to cool on the tray for ten minutes, they’ll be super soft and will fall apart if you try and move them now.

Once cooled a little you can then move them to a wire rack to cool completely.

I suggest you ration the children/husband/wife/colleagues with these otherwise your tin will be empty and you’ll be back in the kitchen making up another batch before the washing up is done!

Choc Chip Cookies

Choc Chip Cookies

Ruth Clemens, Baker Extraordinaire

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39 Responses to Chocolate Chip Cookies

  1. Rebecca says:

    These look really good! Will make this weekend, thanks :)

  2. julie g says:

    wow Ruth these look great,
    going to try these asap
    thank you,for another lovely recipe :)x

  3. VictoriaC says:

    Ooh these look scrummy Ruth! Need to make them soon!
    Victoria xx

  4. tracey h says:

    ooh these look yummy,nice for elevenses with a nice cuppa.gonna make them now lol.
    thanks ruth xx

  5. Wrenster says:

    Hi Ruth – I have been waiting for the recipe and had a little free time this afternoon so I’ve made them. Absolutely divine! Anyone thinking about making them should do it! The recipe was very quick and easy and I see what you mean about just one not being enough! Hubby will be delighted when he gets home. Thanks for another great recipe xxx

  6. They look lovely- I love the idea of using oats in them too as I love oatmeal raisin cookies.

  7. Asmaa says:

    Yet another amusing and tasty bake :) and ur right 1 is never enough!

  8. Magnolia Verandah says:

    This look great, how could you not eat more than one.

  9. Julie Holmes says:

    Hi, I have made the chocolate orange cake twice and do highly recommend it. Its absolutely scrummy even for a girl in the office who doesnt like dark chocolate. I will be making this cake regularly.

    Jx

  10. Laura says:

    I am yet to find the best cookie recipe; for me it’s the one baked item i always prefer supermarkets own for. One day I will achieve the sweet, chewy and soft middle, and it’s this recipe I am aiming for! The Pink Whisk never lets us down :). Can’t wait to try it x

  11. Amy says:

    I have just made these and they are YUMMY! Thank you. I also wanted to add that I don’t use wheat flour much so I used rice flour instead and they turned out perfect!.

  12. Tabby says:

    Thanks, Ruth – for the first time ever, I’ve produced something which looks identical to the professional end product! Little victories… Stumbled across your blog whilst searching for baking inspiration for the keen-but-not-very-good baker – turns out, thanks to your fantastic tutorials and picture stages, I can do it after all! Who’d’ve thunk it?! :-) x

  13. spleenyone says:

    Thanks for the best ever choc chip cookie recipe! This is the first one I’ve tried that had turned out perfectly – chewy inside and just crisp enough outside, fabulous. Am hiding them from my children….
    Also, just got your book delivered today, I am planning to make a wedding cake (for the first time) for my sister and she may well end up with ‘the pink whisk’! Lucky her – if I manage to pull it off!

  14. Jenny @ BAKE says:

    these look absolutely incredible! they wouldn’t last two minutes at my house!

  15. Roisin says:

    Made these @ the weekend….totally delicious :-) thanks Ruth

  16. Bernice Mitchell says:

    Hi Ruth,
    I made these delicious morsels at the weekend. Brought some to work and they have gone already! My little girl helped to make them and we had great fun – thanks for sharing the recipe.

  17. Judi Delaney says:

    Have made these twice in three days as they disappeared so quickly and will hide the tin when they’re next baked (which will probably be tomorrow!) They are totally moreish and my idea of a perfect chocolate chip cookie!

  18. randi says:

    i made these this morning, and they were so easy! new favourite recipe for sure!

  19. Katie Bryson says:

    Wow – these look seriously good. My boys would scoff the lot rapidfire so I know i’m going to have to make them then hide some!

  20. Kelly Baker says:

    Amazing recipe and possibly the easiest biscuits I’ve ever made and there are so many choices as to what you can add. I did Chocolate Chunks and Fudge Chunks…..yummy

  21. Pingback: Cookies: Die schnellsten, besten trotz Vollkorn :) « Freunde am Kochen

  22. Caroline says:

    Just made these tonight, they are divine ! thank you for your wonderful recipes !!

  23. SHEENA says:

    Made these at 10pm when I came across the recipe as I couldn’t wait! How right was I? They have half disappeared!! Absolutely delicious is all I can say!
    A quick question though? Can I substitute the oats for plain flour if I want an oat free cookie?
    Keep up the scrummy work! X

  24. Chris P says:

    Made these with mini rolos a few weekends ago- scrumptious. Going to try chopped up curlywurlys and fudge bars today as it is my daughters birthday party and we will have hungry teenagers to feed. Thanks Ruth for giving us a recipe that is so adaptable.

  25. kelly moore says:

    I found your website last week and have made several of the recipes for the jubilee celebrations. The oat and choc cookies were a hit as were the sugar crusted scones. Thank you for the wonderful website.

  26. Kelly says:

    I love these biscuits but does anyone have any suggestions for making them lower calorie. I’m trying (?) to be good.

  27. Glenna says:

    OMG….tried this last night and it was an instance hit especially with my 3yr old niece who scoffed two within minutes. You have no idea how long I’ve been waiting for a simple to make, fuss free, delicious chocolate chip cookie recipe and let me tell you I’ve tried quite a few over the years.

  28. Pingback: The Pink Whisk’s Chocolate Chip Cookies | www.kungfoodie.net

  29. Catherine says:

    Looks like a great recipe, going to make them tody! just wondering is it possibe to keep the mixture overnight before baking?

    • Hi Catherine, yes the mixture will keep overnight but I would roll it into balls first and then put them in the fridge overnight in a plastic bag or box ready to bake the next day x

  30. Gerryberry says:

    Sorry about the constant bother about substitutes. Is it ok to use Instant quaker oats instead of rolled oats. Rolled oats are not available in my country.

    • No probs at all! Check the ingredients of instant oats, they often contain sugar and milk powder, ideally you want to be using one with a minimum of these included but they should work okay as long as the oats are still in flakes and not processed to a finer powder x

  31. Angeline says:

    Hi, may I know how long can the cookies be stored?

  32. Kelly Baker says:

    I’m yet to make a bad batch if these. Such an easy recipe and works with man flavours

  33. Pingback: The One for the Kids to Make | Baking, Recipes and Tutorials - The Pink Whisk

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