Apparently I’m on a basic recipes kick at the moment- I can’t believe I haven’t made chocolate chip cookies in about two years. This recipe yields a delicious buttery cookie that’s crispy around the edges but soft in the middle. Yum.


  • 125g butter
  • 100g light brown sugar
  • 75g sugar
  • 1tsp vanilla
  • 1 egg
  • 225g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp salt
  • Selection of chocolate chips. I used about 150g M&Ms and I wished I had added about 100g of really dark chocolate and some nuts too.

Makes 12 large cookies. Double up for twice the fun.

Method, man
Using a wooden spoon or a mixer, cream together the butter and sugars.

Add the eggs and vanilla and mix until combined.

Sift in the dry ingredients in two batches and mix until you have a smooth, thick batter.

Stir through your selection of chocolates, making sure they’re distributed fairly evenly.

Drop heaped tablespoons of dough onto a baking tray lined with parchment. You can shape into thick discs using your hands, or an ice cream scoop if you have one.

Pop in the fridge while you preheat the oven to 180C.
After about 15-20mins, bake for 12-18 mins, until cookies are golden at the edges.