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A close up of a chocolate chip cookie.

Chocolate Chip Cookies

Delicious chunky chocolate chip cookies that the cookie monster would go crazy for. Soft in the middle, crunchy at the edges and packed full of milk chocolate chunks.
5 from 4 votes
Active Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
+ CHILLING: 1 hour
Servings: 20 cookies


  • 200 g unsalted butter - soft at room temperature
  • 90 g soft dark brown sugar - You can also use light brown sugar or muscovado sugar
  • 110 g caster sugar
  • 300 g plain flour
  • 250 g milk chocolate chunks - you can switch these for dark or white chocolate (or a mix) if you prefer
  • 1 large egg
  • 1 egg yolk
  • 1 tbsp vanilla extract
  • tsp bicarbonate of soda
  • tsp salt


  • Beat together the butter (200g) and sugars (90g soft dark brown sugar, 110g caster sugar) until fully combined and lighter in colour (this should take 2-3 minutes with an electric mixer).
  • Add the egg (1 whole large egg + 1 yolk) and the vanilla extract (1 tbsp) and beat until fully combined.
  • Sift in the dry ingredients (300g plain flour, 1½ tsp bicarbonate of soda, ⅛ salt) and mix together until fully combined.
  • Finally mix in the chocolate chunks (250g) until they are evenly distributed in the mixture.
  • Roll the dough into a sausage shape about 5cm in diameter (I find it easiest to split the dough into two and make two sausages) and wrap in cling film. You may find it easier to use the clingfilm to help you get an even sausage shape as the dough will be a little sticky. Refrigrerate for at least 1 hour (up to 5 days).
  • When you're ready to bake your cookies, preheat your oven to 190°C/170°C fan. Remove your cookie dough from the fridge and using a sharp knife slice into round cookies about 1½cm thick. Place them onto a baking sheet (lined with greaseproof paper or a non-stick baking sheet). Leave space between each one as they'll double in size as they cook. Cook for 8-9 minutes until golden and crisp around the edges but still pale in the middle.
  • Once cooked, remove them from the oven. Leave them to cool for a few minutes on the tray before moving them to a wire rack to cool completely.
  • Enjoy!


These cookies are best eaten within 24 hours of baking.
If you'd like to make them further in advance then below the recipe you'll find instructions for freezing your cookie dough, baking the cookies from frozen and freezing cookies after they've been baked.
If you haven't eaten them all with 24 hours you can also find instructions for reviving a soft cookie so it gets it delicious crunchy edges back.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.


Calories: 235kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 124mg | Potassium: 27mg | Sugar: 17g | Vitamin A: 305IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert
Cuisine: American