Soft and chewy chocolate chip cookies

    55 min

    These aren't crispy chocolate chip cookies. They're chewy and soft chocolate chip cookies that will be loved by all. This recipe yields an impressive batch of cookies - great for kids parties, cake sales, or to bring to work. You can also freeze them for months with great success!

    132 people made this

    Serves: 48 

    • 440g plain flour
    • 135g cake flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 340g butter, softened
    • 250g caster sugar
    • 275g dark brown soft sugar
    • 2 eggs
    • 1 tablespoon vanilla extract
    • 340g plain chocolate chips
    • 110g chopped walnuts (optional)

    Prep:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Preheat the oven to 190 C / Gas 5. Sift together the plain flour, cake flour, baking powder and bicarbonate of soda; set aside.
    2. In a large bowl, cream together the butter, caster sugar and dark brown soft sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 5cm apart onto ungreased baking trays.
    3. Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking tray before removing to wire racks to cool completely.


    To ensure your cookies are soft and chewy, take care not to over-bake them.

    Great cookie advice

    Check out our How to make cookies guide for foolproof tips on how to get perfect cookies every time. For freezing tips, read our Freezing biscuits and cookies guide.

    Cookie how-to

    Make perfect cookies every time with our How to make cookies guide!

    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 & ratings
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    Reviews in English (99)


    absolutely love your recipe Barbara. Instead of using cake flour I just went all in with McDougalls no need to sift Plain Flour with a medium heap of strong flour and they've come up . I've been making these three times a week as they don't last long when I've got my folks and family friends oh and not forgetting some teachers from my children's school wanting more. My Mums type2 diabetic and have used Splenda instead of castor and she loves them so much that she wants a whole batch for her birthday. To those who want to try baking cookies then these are the ones as you can very easily modify the sugars with something unrefined and the castor for Splenda plus chuck in some raisins, nuts, seeds, grated chocolate. Once again thank you Barbara you have now created a baking fiend Monster in me and I find it ever such a distresser. Xxxxx  -  07 Jul 2012


    just made these, lovely, best chocolate chip cookies I 've ever made. Will make this again. Didn't have cake flour so just used all plain  -  14 Dec 2012


    Hi! Thanks for the amazing recipe, i am stil going to try this out but looks fab. can you please advise which plain flour you used as different brand flours give different results! Thanks alot  -  20 Mar 2012