Chocolate Chip Cookies

  • Prep Time
  • Total Time

Great for parties or when you have the house full of visiting kids. But also great for snack time with a glass of milk and a banana on the side.

These cookies are so easy to make that my 8-year old loves to whip up a batch whenever an opportunity arises. It’s a great recipe for getting the kids comfortable around the kitchen. And they taste good even when the ingredients and measurements get a bit mixed up (as has happened here once or twice)

I use muscavado sugar (really fine raw cane sugar) instead of ordinary brown sugar as it gives something extra to any recipe. Ordinary brown sugar from the supermarket will also work, but remember to grind it first to make it finer. Otherwise the cookie will become too crunchy with sugar pieces that haven’t dissolved.

You can use store-bought chocolate chips or chop your own chocolate pieces. I usually use the Morde Dark Chocolate for these recipes and chop it myself. It’s a good chocolate for a fair price. It is cheapest in the supermarket or on at around 85-100rs for 400gms.

They are soft and yummy for about an hour after baking. They slowly get harder as the hours go on -but the taste remains delicious.

Make sure to place them far apart on the baking sheet so they don’t become stuck together.

Yield: around 25 medium sized cookies



    Preheat the oven to 190 degrees Celcius.


    Put the two types of sugar into a mixing bowl.


    Add the softened butter and mix well


    Add the egg and the vanilla extract. Mix again.


    In a separate bowl, mix the flour, baking powder, salt and chocolate chips


    Add the flour mixture to the wet mixture. Mix gently with a spoon until all the flour has been incorporated.


    Place the cookie dough onto the oven tray lined with baking paper with a spoon (and your finger if needed). Place them min 2.5cm/1 inch apart as they will become quite big. I make two trays for all 25 cookies to make sure they don’t touch each other while baking.


    Once they are all lined up and ready and the oven is hot, bake them in the middle of the oven for about 10-12min until golden brown.


    Leave them to cool for a while before you attempt to move them -or if you do, make sure to use a spatula. They are very soft at first and will lose their shape quite easily if handled too roughly. They will slowly become harder as they get colder. There is something quite lovely about a warm cookie straight from the oven with a cold glass of milk (the kids) or a strong coffee (me) but it’s completely up to you. They are delicious both warm and cold.


    Store in an airtight container at room temperature for up to 10 days. Happy Baking.

    You may also like

    Recipe Reviews

    Avarage Rating:
    • 5 / 5
    Total Reviews:( 1 )

    Leave a Review