Chocolate Chip Cookies

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 بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!

I have an eggless version of these chocolate chip cookies, but this recipe has always been my go-to recipe for some quick and easy chocolate chip cookies. There are so many chocolate chip cookies recipes out there and I have tried many of them. The thing is with cookies it depends on your preference as some people prefer their choc chip cookies harder and some people, like me, prefer their cookies soft and chewy. If you’re looking for the perfect soft and chewy chocolate chip cookies recipe then this is the chocolate cookies recipe for you.

Each ingredient has its own role to contribute to get the perfect cookie for you. Apparently, there is like all of this science involved. Although I love science, this is not my type of science so if you want to go and read up on it then go for it. I use melted butter in this recipe because it results in a chewier texture. Most cookie recipes do use softened butter so you can use softened instead if you prefer. With the brown sugar and the granulated or caster sugar, the ratios will differ from recipe to recipe. I prefer to use more granulated sugar as I am not much of a brown sugar fan although if you want a really chewy cookie, it is better to increase the quantity of brown sugar. So, in this recipe I use light brown sugar, but you could use dark brown sugar.

The reason I chill this dough is because it really helps the flavours to intensify and you end up with the best of cookies. I like to leave my cookie dough to refrigerate overnight and then bake them the next day. I really love this recipe because it is so easy to make, and you can make it with young children as well. Even my 11-year-old sister can make them, and she struggles to make toast (she doesn’t, she is a really awesome little sister, but her lack of ability to cook is uncanny). That’s how easy it is. The texture of the cookies will depend on the ratio of the ingredients that you use.

One thing I will have to say is that do not overbake these cookies! This is vital! When you take them out of the oven, they will seem underbaked, but the residual heat will continue to cook them further so stick to the timing given. Once you take them out of the oven, do NOT under any circumstances attempt to move the cookies. Leave them to cool on the baking tray for at least 30 minutes as otherwise the cookies will break apart if you try to lift them. Then you will end up blaming me for a bad cookie recipe and we can’t have that.

Use this recipe for the perfect buttery chocolate chip cookies.

Chocolate Chip Cookies

  • Servings: 6 large cookies
  • Print

Learn how to make the American classic chocolate chip cookies with this easy choc chip cookies recipe. These easy chocolate chip cookies can be enjoyed straight from the oven. Perfect for a bake sale or alongside a warm mug of afternoon tea. A soft chocolate chip cookie recipe for cookies that will sure to be hit with your family and friends.


  • 100g Butter (melted)
  • 75g Brown Sugar
  • 75g Caste Sugar
  • 160g Plain Flour
  • 1 tsp Vanilla Extract
  • ½ tsp Baking Soda
  • 1 Egg
  • 100g Chocolate Chips


  1. In a bowl cream the bowl with the brown sugar and granulated sugar until combined
  2. Add the egg and vanilla into the mixture and whisk until incorporated
  3. Add the flour and baking soda into the mixture and mix until there is no trace of flour
  4. Fold the chocolate chips into the mixture
  5. Use a tablespoon or an ice cream scoop to create even balls
  6. Leave to chill in the refrigerator for at least an hour
  7. Line a baking tray with greaseproof paper and add the balls onto the tray ensuring that there is enough space in between for the cookies to spread
  8. Bake in the centre of preheated oven at 180°C/350°F/gas mark 4 for 15-17 minutes
  9. Your chocolate chip cookies are ready!

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