Chocolate Chip Cookies

by Cupful Of Sprinkles
Chocolate Chip Cookies

Chocolate Chip Cookies are a baking staple and these ones do not disappoint! I always make these after Easter with all of the left over chocolate that I have. But you don’t have to wait for Easter eggs to make these cookies, standard chocolate bars also work well with this recipe, as long as you can cut it into small chunks, it’s good to use. You can really go crazy with the chocolate here, add as much or as little as you like. Dark, milk and white all work well in this recipe, as does any dairy free/vegan chocolate; they’re completely customisable. Even the texture can be adjusted slightly; you can make the cookies softer by leaving them a little chunky, or if your prefer a crunchier base then you can make the cookies smaller/flatter on the tray.

You can make these cookies ahead and leave the dough in the fridge until your ready to bake them, you can even leave them overnight ready to bake the next day or you can bake smaller batches at a time, so that you have fresh cookies for longer! The raw cookie dough will generally stay good in the fridge for a couple of days, as long as the dough is in an airtight container or covered with cling film.

These are perfect fresh out of the oven and make the whole house smell amazing.

Store in an airtight container for a few days.

Chocolate Chip Cookies

Chocolate Chip Cookies

Serves: 8-10 Cookies Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100 grams Unsalted Butter
  • 1/2 cup Caster Sugar
  • 1/2 cup Light Brown Soft Sugar
  • 1 Egg
  • 2 cups Plain Flour
  • 1/2 teaspoon Bicarbonate of Soda
  • Pinch Fine Sea Salt
  • 1 1/2 cups Chocolate Chip


  • Preheat the oven to Fan 160*C / 180*C / 350*F / Gas Mark 4, and line a baking tray with some baking parchment
  • Place the butter into an ovenproof bowl, and place the bowl in the preheating oven, removing it when the butter has begun to melt slightly, (about 5 minutes should be fine).
  • In the meantime mix the flour, salt and bicarbonate of soda together in a separate bowl, and set aside
  • Once the butter has cooled, add both the sugars and mix until light and fluffy
  • Add the egg to the butter mixture, mixing until just incorporated
  • Using your spoon, add the flour mixture to the butter mixture a little at a time and mix until just combined. It's done when the dough comes away from the sides of the bowl, and forms a ball
  • Gently stir in the chocolate chips until thoroughly mixed in
  • Place small drops of dough, about 1/2 tablespoon onto the baking tray, spacing apart allowing room to spread
  • Cook for 9 - 12 minutes until slightly golden brown. If you prefer a softer cookie, then remove them from the oven earlier, and if you prefer a crunchier cookie, then allow them to turn golden brown before removing. They may come out still soft, but will harden whilst cooling
  • Place the cookies onto a cooling rack, and allow to cool (but I prefer to eat them warm!)



Best eaten fresh, but will keep in an airtight container for 2-3 days.

Did You Make This Recipe?
Tag me on Instagram at @CupfulofSprinkles.

Looking for more baking ideas? Have a look in the recipe section:

Cupful of Sprinkles – Recipes

Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Discover more from Cupful of Sprinkles

Subscribe now to keep reading and get access to the full archive.

Continue reading