Classic Chocolate Chip Cookies


Adapted from Nigella Lawson’s Chocolate Chip Cookies
Makes around 16 cookies


  • 150 butter, softened
  • 125g light brown sugar
  • 100g sugar
  • 2 tsp vanilla essence or extract
  • 1 egg, plus 1 egg yolk
  • 300g plain flour
  • ½ tsp bicarbonate of soda
  • 300g white chocolate buttons or chips


  1. Preheat the oven to 170°C/gas mark 4. Line 2 baking trays with greaseproof paper
  2. Beat together the butter and sugars until smooth
  3. Beat in the vanilla and eggs until combined
  4. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips
  5. Roll a heaped teaspoon of dough into a ball and place onto the prepared baking sheet,  then press down slightly.  Leave space between each cookie as they will spread out during baking
  6. Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks

Cookies are best eaten within 2 days, but can be stored in the freezer for up to a month

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