Chocolate chip cookies (#56)

Yes, I’ve made these before in my life, but I’ve gone past recipe number 52 and quite frankly these are so damn good that you’re not gonna stop me from posting these.

It’s a Nigella bake. Of course it is! Nothing goes to plan like a Nigella bake. I’ve now made these twice, and I can promise that they come out looking like better than cookies from your local bakery every time. I even took them to the office the other day. The whole lot gone in an hour or so. Practically vanished.

We have Kitchen to thank for this recipe – an absolute must have in any bakers repertoire.

Good things: just so so so good.

Bad things: absolutely 100% nothing.

Ingredients & requirements: 

  • 150g soft unsalted butter
  • 125g soft light brown sugar
  • 100g caster sugar
  • 2 teaspoons pure vanilla extract
  • 1 egg (fridge-cold)
  • 1 egg yolk (fridge-cold)
  • 300g flour
  • ½ teaspoon bicarbonate of soda
  • 326g packet milk chocolate morsels or chips

Preparation & cooking

  1. Preparation
    1. If you don’t keep your eggs in the fridge (which I don’t) make sure you put 2 eggs in there now.
    2. Preheat the oven to 170 C / 150 Fan
    3. Line a baking sheet with baking paper.
    4. Measure out into a large mixing bowl 125g light brown sugar + 100g caster sugar
    5. In a medium bowl, combine the 300g flour + 1/2 teaspoon of bicarb
  2. Melt 150g of butetr in a small saucepan on a low heat.  Set aside for a couple of mins.
  3. Add the melted butter to the sugar mix and beat them together with an electric mixer.
  4. Then add the following and combine until light and creamy (will take a couple of mins) – this is when you get those eggs out of the fridge…
    1. 2 teaspoons pure vanilla extract
    2. 1 egg yolk (fridge-cold)
    3. 1 egg (fridge-cold)
  5. Then slowly mix in the flour-bicarb mixture with a wooden spoon.
  6. Fold in the 300g of chocolate chips
  7. Nigella gave specifics but I basically did whatever fitted flat on a wooden spoon. I baked these in batches of six at a time because they expand quite a lot.  Bakes for 15-17 mins, although I think they can go on for longer. Really just see if they’re browning.
  8. Cool on the baking sheet for 5 mins before transferring to wire wrack.


This recipe will genuinely get you better than professional cookies every time. Even after cooling (and leaving overnight) they remain so soft and chewy but also sturdy it’s really difficult to criticise them in anyway shape or form.

Please find the original recipe here.


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