Chocolate Chip Cookies (2024)

Ok, so here we go! My chocolate chip cookies recipe. With so many chocolate chip cookie recipes already in existence, do I really need to share another?

Honestly, probably not. But this is a recipe I have been using since I was about 8 years old and they’re still my go-to choc chip cookies at 32 years old! Plus, I was recently listening to a podcast and the person speaking said, “there may be a million chocolate chip cookies recipes out there, but there’s always going to be someone who wants to know your way of doing it.” So I’m taking that literally in this instance.

What makes this chocolate chip cookies recipe better than any others? There’s few things I think are great about this recipe.

1. This is a UK recipe! Of course, cookies have a strong history in the US, so you’ll find endless American recipes for these classic chocolate chip biscuits. But if like me you aren’t big on working out what cups translate to in grams, then this recipe is for you.

2. These cookies use a simple combo of ingredients that you probably already have to hand. Nothing obscure.

3. Because the ingredients are so simple, and no egg is required, you can even skip the baking and simply enjoy this recipe are a homemade chocolate chip cookie dough. Not something I’ve ever been big on but I know there are plenty of people who love to eat a raw cookie dough with spoon!

4. You can easily make these into vegan chocolate chip cookies. All you need to do is swap out the butter for a dairy-free margarine, and use either dark chocolate chips or a dairy-free milk chocolate…and voila! This becomes a vegan chocolate chip cookies recipe.

5. This is a quick and easy chocolate chip cookies recipe. No chilling required. Simply mix and bake.

Butter or Margarine
As these chocolate chip cookies are loaded with sweetness – from the sugar, syrup and chocolate – the choice of butter or margarine purely comes down to personal preference, as neither will really enhance or effect the overall taste. I like margarine as a way to omit the dairy (making these vegan chocolate chip cookies) and because it is less expensive.
If using margarine, just be sure to use a block margarine, as opposed to a spreadable one. The latter will change the over all texture of your cookies due to having a higher water content.

Caster Sugar
When it comes to sugar, you can definitely do a bit of experimenting to find which sugar fits your taste. However, I usually head straight for the caster sugar. Partly because it’s what I’ve always used for this recipe, but also because I know I will usually have some in. If you do prefer your cookies a little less sweet, simply swap it out for a soft light brown sugar.

Golden Syrup
With this simple ingredient, you instantly know this a UK chocolate chip cookies recipe. Golden syrup adds a little additional sweetness, helps bring your ingredients together and gives your cookies that nice warm glow.
Can’t get any golden syrup where you are? You could always try swapping it out for some maple syrup or some honey. The quantities of golden syrup in this recipe means it isn’t an essential ingredient, more a complimentary addition. As such you should be able to swap it out with any big issues.

Self-raising Flour
Raising agents aren’t always required in biscuits but for choc chip cookies, we want them to rise a little whilst they bake, but fall again once they cool. This helps create the perfect balance of crunch and chew, as well as that iconic crinkled appearance.

Bicarbonate of Soda
As with the self-raising flour, bicarbonate of soda helps add a little lift to your cookies as they bake.

Vanilla Extract
One thing that Granny and I agree on is that vanilla is massively overused in baking these days. That being said, I do think that these cookies benefit from a smidgen of vanilla. Why? Because these are a sweet cookie and in this instance, vanilla helps balance that out a little. You’ll see it’s only a small amount but that is all that is needed.

Milk Chocolate Chips
For a classic choc chip cookie, opt for some milk chocolate chips. Alternatively you can mix things up with a dark chocolate or white chocolate, or a combo of all 3. Another option I often like to do is use up any leftover chocolate from Christmas or Easter – simply chop it up into bitesize pieces.

Golden Syrup is a popular baking ingredient in the UK… But what is it? Where can you get it? And what can you use as a substitute?

My in-depth Golden Syrup Guide has all the answers to your questions!

Do I need to chill this cookie dough before baking?
No. You can make the cookie dough and bake it straight away. No chilling required!

Can I freeze the cookie dough to use at a later date?
Yes, aboslutely. Simply wrap your cookie dough in cling film before freezing. Use within 1 month for best results, and defrost before baking.

How long do these cookies last once baked?
They taste so good that they won’t last long! However if you have good self-control, you can store these cookies in an air-tight container and they will easily last a few days. The texture may change slightly as time passes, as biscuits often do.

Dairy-free: Simply use a dairy-free milk margarine and a dairy-free chocolate (dark chocolate or vegan chocolate).

Nut-free: There are no nuts used in this chocolate chip cookies recipe but, as always, be sure to double check your individual ingredients allergens list.

Vegan: As there is no egg in this cookie recipe, simply follow the dairy-free tips above to make these into vegan chocolate chip cookies.

Gluten-free: In theory, you should be able to swap out the flour for a gluten-free flour, however this isn’t something I have tried and tested. If you do give it a go, let me know in the comments if it was successful.