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!
To ensure your cookies are soft and chewy, take care not to over-bake them.
Make perfect cookies every time with our How to make cookies guide!
Watch our easy step-by-step video and see How to make chocolate chip cookies that are soft, chewy and gorgeous every time!
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