Award Winning Chocolate Chip Cookies

    Award Winning Chocolate Chip Cookies

    (10479)
    15saves
    27min


    9968 people made this

    About this recipe: These soft cookies are quick and easy to make. They are packed full of chocolate chips and walnuts. Enjoy with a big mug of tea or coffee.

    Ingredients
    Makes: 6 dozen

    • 560g plain flour
    • 2 teaspoons bicarbonate of soda
    • 450g butter, softened
    • 325g dark brown soft sugar
    • 100g caster sugar
    • 100g instant vanilla dessert mix, such as Angel Delight
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 670g plain chocolate chips
    • 240g chopped walnuts (optional)

    Method
    Prep:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 C / Gas 4. Sieve together the flour and bicarbonate of soda, set aside.
    2. In a large bowl, cream together the butter, dark brown soft sugar and caster sugar. Beat in the dessert mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop heaped spoons of the batter onto ungreased baking trays.
    3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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    Reviews & ratings
    Average global rating:
    (10479)

    Reviews in English (10470)

    by
    4339

    Okay, Ya'll here's the REAL deal. I've made all of the TOP choc chip cookie recies on our wonderful site here and I'm here to tell you --THIS IS IT! I held off making this one because I thought the pudding would be gross but you can't even taste it. All it does it make and keep them soft (like putting a preservative in). I would make the following changes: Add 2 teasp. of baking powder, 1/2 teasp. salt and 2 TABLESPOONS (yes, you heard right) of VANILLA. This gives them what they were missing as noted in serveral reviews. My second favorite are the BEST BIG ones but they are really rich and my family prefers this recipe instead. You won't believe how delicious these turn out!! Happy Baking!  -  17 Sep 2002  (Review from Allrecipes US | Canada)

    by
    2322

    This recipe is the best I have found. They are very simple to make although they take a little time they are well worth it! The things I have found helpful with this recipe is it is best to chill the dough when you arent using it. I use a mellon baller to get the cookies at a good uniform size, 1 to 2 scoops depending on the size of the mellon baller, roll them up and plop them down. Also, as every oven is different, my cookies come out perfect at 9 minutes, dont let the soft look fool you they seem to continue to cook a bit after you take them out. And as a common cookie rule, keep the pan at a room temperature so your cookies dont come out flat with all the butter that is in this recipe, if you can't rotate between pans, run them under cool water to bring the temp down, they really make them look a lot better than if you dont. Many people have been asking how to add the pudding, it goes in completely dry, just the mix, nothing more, it really helps the taste yet tastes nothing like pudding. One last thing I would suggest, if the cookies are coming out like 'cake' they have not been prepared correctly, these cookies come out perfectly for me every time, not once were they anything but what they should be, follow the directions close and you'll do fine! I hope I could help, these are really worth the time!  -  18 Apr 2007  (Review from Allrecipes US | Canada)

    by
    1668

    do you have to cook the pudding first or do you just add the mix to the recipe? i just added the mix and the cookies came out very crumbly in texture. it didn't form quite well either. please help!  -  15 Sep 2002  (Review from Allrecipes US | Canada)

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