Rich Chocolate Chip Cookies

    50 minutes

    These decadent chocolate chip cookies are super easy to make. The addition of brown sugar keeps them soft and chewy for several days.

    1235 people made this

    Makes: 48 cookies

    • 250g butter
    • 1/2 cup (100g) white sugar
    • 1 cup (220g) packed brown sugar
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 2 1/2 cups (310g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 2 cups (335g) dark chocolate chips

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min cooling  ›  Ready in:50min 

    1. Preheat the oven to 190 degrees C.
    2. In a large bowl cream together the butter and sugars until smooth. Beat in the eggs one at a time then add the vanilla. Sift together the flour, bicarbonate of soda and salt; stir into the sugar mixture. Finally mix in the chocolate chips. Drop by tablespoonfuls onto ungreased baking trays.
    3. Bake for 8 to 10 minutes in the preheated oven or until edges are golden. Remove from baking tray to cool on cake racks.

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    Reviews in English (1077)


    Deeee-licious! I am drooling thinking about eating another one. The only thing I changed was I used 1/2 tsp of salt...a full teaspoon seemed like just a bit too much. The cookies are wonderful. For those who had trouble...don't forget to only use eggs and butter at room temp. It makes a big difference! Don't use dark cookies sheets...they'll burn. The use of more brown sugar than white sugar keeps these nice and chewy for days! Thanks for the recipe!  -  13 Sep 2002  (Review from Allrecipes USA and Canada)


    These were great! When I bake cookies like this though, I bake at 325 for about 10-12 mins, depending on the size. They are chewier that way, so I suggest this method only if chewy is what you like.  -  23 Sep 2002  (Review from Allrecipes USA and Canada)


    Recipe a 5...Some recommendations, 350 to avoid burning (375 they will begin to burn after 7 min), 1/2 tsp. salt (too salty w/ 1tsp.) and 1/2 cup chopped walnuts or other are a nice addition. The difference in this recipe has to be the ind. beating of each egg and vanilla - that's the key.  -  02 Feb 2003  (Review from Allrecipes USA and Canada)