These chocolate-packed cookies are crisp on the edges, softer and chewier in the middle. We use milk chocolate chips, but dark or white chocolate chips (or a combination of these) could be used. Margarine can be used in place of the butter; cookies made with margarine tend to be softer than those made with butter.
Makes about 36 cookies.
125g butter, softened (if using unsalted butter, add 1/4 teaspoon salt with the butter)
110g (1/2 cup) caster sugar
90g (1/3 cup plus 2 teaspoons, very firmly packed) brown sugar
1/2 teaspoon vanilla extract (1 teaspoon natural vanilla essence)
1 large egg (we use eggs with a minimum weight of 59g)
100g (2/3 cup) self-raising flour
150g (1 cup) plain flour
200g (about 1 rounded cup) chocolate chips or chopped chocolate
Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
Line one to three large baking trays with non-stick baking paper. If you have a fan-forced oven, you can use three trays and bake all of the cookies at once. Otherwise, bake the cookies one or two trays at a time so they bake evenly. © exclusivelyfood.com.au
Using an electric mixer or electric hand-held beaters, beat butter, caster sugar, brown sugar and vanilla together until pale and creamy.
Stop the machine occasionally and use a spatula to scrape down the side and base of the bowl. Add the egg and beat until well combined.
Stir the plain flour and self-raising flour together in a small bowl. Add the flour and chocolate chips to the butter mixture and stir until well combined.
Form heaped teaspoons of dough into balls and place balls about 6cm apart on a baking tray. If baking the cookies in batches, you can refrigerate the dough between batches to prevent it from becoming too soft.
Bake for about 13-15 minutes, or until cookies are lightly golden but still very soft (they will firm up on cooling). The longer the baking time the crunchier the cookies will be. If you are using two trays, and you don't have a fan-forced oven, swap the trays around halfway through the baking time so that the cookies brown evenly.
Leave cookies to cool on the tray for about three minutes, and then transfer them to a wire rack to cool completely.
Once the cookies have cooled to room temperature, store them in an airtight container. © www.exclusivelyfood.com.au
I always look forward you posting up a new recipe. I like to play with recipes and add my own touches to make it just how I like it. However, I never need to with yours. It seems like you have tested it to perfection to make sure you have the just the right mix of quantities.
ReplyDeleteMade these cookies this afternoon, and was not disappointed. They turned out great. Not too oily, not too sweet...just perfection. Thanks again Amanda & Debbie.
Made these today. Turned out great. Just like the ones at that famous fancy cookie shop that charge $2.50 per cookie. Thanks for another great recipe.
ReplyDeleteThis is great. I made it with white choc and chopped walnut. Taste just like those soft cookie from Subway and Mrs Field's I been craving for. Thanks!
ReplyDeletethese are the best cookkies in the world!!!!!!!!!!!!!
ReplyDeletei made them yesterday and everyone couldn't stop eating them, so much better than subway or any other cookie!
These are disgusting!!! JUST KIDDING they are awesome!
ReplyDeletei just made the mixture and i dont even think im going to be able to put them in the oven!.. cant stop eating the mixture!
ReplyDeleteHi. This recipe looks so yummy! Just wondering what quantities I should use if I wanted to put in white choc-chips and macadamia nuts instead of milk choc-chips.
ReplyDeleteThanks :)
We would replace the 200g milk chocolate with 100g macadamia nuts and 100g white chocolate. However, you could use whatever quantities you like.
ReplyDeleteThese are so good. Just how I remember them from my childhood. Thank you so much....my kids now enjoy!
ReplyDeleteThis is a fantastic recipe.I don't want to make other kinds of cookies anymore.:)
ReplyDeleteOh these cookies are awesome! I made them today and they are the best!!! I love them.... Thankyou!!!!
ReplyDeletehi, i only just found this website because im sick of trying to find a good cokkie recipe and ive finally found...and its not to hard for me to make like most things are as i am only twelve years old..i want to be a famous cook when im older but sometimes i get in trouble from mum because i sometimes dont read the recipes properly,or i make to much mess..but this time they turned out perfect...thanks ..remember me wen im famous.lol.jess
ReplyDeletei made these and about a two weeks ago and they were absoutely delicious. Then i gave to my step dad to try he was once a head chef and he they were excellent.
ReplyDeleteWe made the cookies at school they were a bit dry so we added milk to the mixture and they went down a treat.:)!!!!!!!!!
ReplyDeleteI made these today and they were great :) They didn't last long before they were all eaten!
ReplyDeleteI did have to cook them for a lot longer in my oven, than the time stated in the recipe.
Thank you for another fantastic recipe. I always have great success with all of your recipes on your site.
Eeeps i love these its true they do taste like Mrs fields and subway i'm a cookie lover and absolutely love this recipe i always ask my mum to make this thanks love the cookies,these are the best in the whole universe
ReplyDeleteHi,
ReplyDeleteI haven't made this recipe as yet but every time I have made cookies in the past it turns out to be 1 huge cookie and very very flat. Not sure what I am doing wrong...perhaps over beating???
Help
These cookies do not go flat and retain softness days after. Make sure you roll into perfect balls and follow measurements exactly.
ReplyDelete-Carly
Thanks Carly.
ReplyDeleteHi Tahli,
To prevent the cookies from joining together when baking, make sure you place the dough balls at least 6cm apart on the baking tray.
Just finished making these, and they were great ! Best cookies I've made in ages.
ReplyDeleteFollowed the recipe exactly, but also added some macadamia nuts whiich relly boosted the flavour.
By no means am I a cook but I just made these and they were the easiest thing in the world!!
ReplyDeleteAnd to my utter astonishment they tasted DELICIOUS!
Thanks a million
"ADD EGG THEN BEAT..."
ReplyDeleteis this with the electric mixer or by hand? =)
Hi Cookingtonight,
ReplyDeleteWe beat in the egg with an electric mixer.
hey there,
ReplyDeletethese cookies look DELICIOUS and i'm sure they are (just look at the amount of great comments you've got!)
but i'm wondering, is there a way of making these cookies low fat without taking away it fantastic taste?
thank you!
We haven't tried reducing the fat content of the cookies, but we don't think a low fat version would be as tasty.
ReplyDeletehey these cookies are really good
ReplyDeletethey are even better if you make them massive
and with extra choc chips
so yea
hats off to you and your cookies
cookie king
THANKS FOR THE RECIPE ITS GREAT THAT YOU GUYS SHARE YOYR KNOWLEDGE WIYH OTHERS I HAVE NEVER DONE MUCH COOKING BUT THESE ARE TURNING OUT GREAT (THERE IN THE OVEN AT THE MOMENT) THANKS AGAIN!
ReplyDeleteAll I can say is DON'T try this with chopped up Mars Bars instead of choc chips!! You wont be able to stop eating them :-)
ReplyDeletei have to agree that the cookies turn out great. all other recipes i have tried turn out to be too soft. This is the best recipes I have tried.
ReplyDeleteBut can i check with you how come my mixture is creamy instead of dough form. But it still turn our great though. I use the electric mixer to stir when flour is being added. Is this the cause?
Once again, thanks for sharing the recipe.
Our cookie dough is quite soft but firm enough to roll into balls. Was your dough firm enough to roll? Softer dough may be caused by warmer weather, or using margarine or a soft butter blend instead of butter.
ReplyDeleteOh yum.. just pulled the last lot out of the oven and already the first lot has been devoured by the tribe. I used a mix of milk and white choc chips, but I think I might also try a white choc and macadamia nut combination and mini m & m's (on their own) .. mmm chopped up mars bars. I would try that, but I doubt they would last long enough to add to lunch boxes lol.
ReplyDeleteWhile my cookies were baking, I looked at a few of your other recipes and I think my vegetarian daughter is going to like a number of them (just quietly, Mum will enjoy them too) Thanks for a great site - definately going into my favourites!!
ya maybe is due to its weather as i'm from singapore.. but anywhere, tried doing again yesterday. its still more towards the creamy side rather than the dough form. its ok.. cause it still turn out superb. will definitely stick to this recipe from now on. Those who have eaten give a thumps up ^^
ReplyDeleteHi, just wondering if I can use something other than the brown sugar, I´m living in Brazil at the moment and can´t find it.....
ReplyDeleteAre you able to buy molasses? You could replace the brown sugar with white sugar and a small amount of molasses.
ReplyDeleteThese cookies are fantastic! A complete hit with everyone who tries them.
ReplyDeleteI've tried many variations and it has become a weekly ritual in our house for me to make these tasty treats!
Try adding peppermint aero bar or toblerone chocolate, smarties or even chopped up mars bar - LOVE IT!
BRAVO!
ReplyDeleteI just made these, too yummy! i am washing the warm deliciousness down with a nice glass of milk.
Toooo good!
Just a comment I need to make, especially to the cook from Singapore (I am from Singapore as well). Yes, I agree that the cookie dough turns out to be "creamy" and I guess this phenomenon (aka creaminess) is not uncommon for those living in the tropics, , hot & humid climate, nearer the equator, yada yada yada...
ReplyDeleteHowever, putting the dough into the fridge for 15 to 30 mins can solve the problem. It will make the dough more firm and you can definitely form balls with it. Frankly, I just use a small ice-cream scoop. It is faster and quicker.
Great, great recipe!!!
Thanks for recipe! Just followed it and they're in the oven at the moment... looking good!
ReplyDeletei have made 3 batches!! all great sucess!! doesnt last more then 24hrs!! absolutely chewy!!
ReplyDeleteBEST COOKIES EVER!
ReplyDeleteyum yum yum...
hi, i haven't tried these but all the comments are just so wonderful, i'm really tempted! but i was just wondering, with adding the flour and chocolate chip do you stir with hand or with a mixer? what would happen if you overbeat?
ReplyDeletethanks!
looking forward to your reply :)
just a really general and silly question, how do you know if the oven is fan forced?
ReplyDeletethanks :)
omg like omg
ReplyDeletethese cookies are like amazing
i had to make another batch striaght after making the first, they didnt last long at all!
thankyou <3
To the person asking about fan-forced ovens: Your oven manual should tell you which type of oven you have. If you don't have the manual, look inside the oven. Can you see a fan (like the one in this oven)? Please see this website for information about conventional, fan-assisted, and fan-forced ovens.
ReplyDeleteTo the person asking about how to incorporate the flour and chocolate chips: We use a spoon to stir in the flour and chocolate chips. You can use an electric mixer for this step if you prefer (use a very low speed). Stop stirring or beating when all of the flour is incorporated and the chocolate chips are fairly evenly distributed. We have never overbeaten the mixture, so we aren't sure what the consequences would be.
ReplyDeleteHave just taken my first batch out of the oven.
ReplyDeleteI'm not sure if I've done something wrong, but the dough was very crumbly - I was tempted to add some milk but refrained as the recipe didn't say to add milk.
The first tray to come out has balls of cookies rather than flat cookies. I have had them in for the required amount of time.
Do you have any idea on how I went wrong? I followed the recipe exactly.
Thanks
i had the same problem with the balls. try using less flour, mine worked when i did that. will look exactly like subways lol
ReplyDeleteThese cookies are SENSATIONAL!!!
ReplyDeleteI've made them about 5 times already and my mum had to stop me from making more because "it was making me fat" =.="
You're recipes are the BEST!! Thx ALOT!
=]
Hi everyone,
ReplyDeleteI have an oven that has heat from the top not the bottom. does this affect the cookies? which rack should i put in on? There is a fan forced function. I heard hot air raises so I don't know if the top heat is a good thing or bad. please let me know
If you use only the top element when baking the cookies, they may overbrown on the top surface. To help them cook more evenly, we recommend that you use the fan forced function. If your oven has an element in the back surrounding the fan, you should be able to use any shelf position and have the cookies bake fairly evenly (you may need to rotate the trays during baking, depending on your oven). If your oven doesn't have an element surrounding the fan, you will probably get a better result if you
ReplyDelete(1) bake one tray of cookies at a time, with the tray in the centre of the oven, or
(2) bake two trays at a time and swap the positions of the trays halfway through the baking time.
To the person whose dough was crumbly: How did you measure the butter and flour? If you used measuring cups for the flour, what method did you use to fill them?
its my first time to bake and it was a success! thanks to this easy to follow recipe, and turns out really yummy too. i feel like a pro! Hehe.
ReplyDeleteThanks!
i made this and it turned out really really well!
ReplyDeleteI have a question through, my cookies turned out to be a bit round and bulky (although its yummy!), how do i make them a little more flat? Do i flatten the balls a little bit? :D
thanks,
isabelle
OMG THESE ARE THE BEST COOKIES I HAVE EVER HAD
ReplyDeleteTHANXS ALOT <3
OMGsh! These cookies are DIVINE!
ReplyDeleteI made mine with half milk and half white choc melts.
My husband wants me to make mini ones next time, so he doesn't feel bad about eating 10 in one sitting!!!
Hi Isabelle
ReplyDeleteYou could press the balls of dough with a fork to make flatter cookies.
hey
ReplyDeleteanother great recipie!
i tried a varation:
i added hazlenuts chopped into quarters
they are devine!
thanks again,
Beth Jackson
Amanda & Debbie - in response to your question about measuring the flour etc., I filled the cup and flattened the top so it was a flat cup of flour if that makes sense.
ReplyDeleteI will definitely be giving these another go - I think if the mixture is as crumbly next time I'll add some milk to it.
Because your dough was crumbly, we thought it might have contained too much flour or not enough butter. When using measuring cups, the amount of flour measured out will vary depending on how the cup is filled. We suggest spooning the flour into the cup and then levelling the surface by sweeping the excess flour away with a knife.
ReplyDeletehey, thanks so much for the recipe, the cookies look and smell so great (i havent tried them yet) i realised whilst making the dough that my mixture didnt exactly make the 'pale and creamy' effect. did i do something wrong?
ReplyDeleteThese cookies are WICKED.
ReplyDeleteeat them while there hot....with a glass of milk yummmy
To the person whose butter and sugar mixture did not become pale and creamy: How long did you beat the butter and sugar for?
ReplyDeleteyum yum yum.
ReplyDeletethey are awesome.
LOVE THEM!!!!!
best recipe. (Y)
Is it possible to substitute the white sugar with brown sugar? Will it make the cookies chewier, since the moisture content is higher?
ReplyDeleteThese are great! I loved eting them, and my mum loved them to! Simply fantastic! No cookie can beat these ones!!:) Love them!!!
ReplyDeleteHi,
ReplyDeleteI am planning to make these tonight but I want to make more than 36. I was thinking 54, so that it would be one and a half times the ingredients, but I am not sure what to do about the egg?? Any ideas, or is the only solution to make a batch of 36 or 72??
Elle
Hi Christina
ReplyDeleteUsing brown sugar in place of the white sugar will probably make the cookies softer, but we aren't sure whether they will be chewier. If you try it, please let us know how the cookies turn out.
Hi Elle
ReplyDeleteYou could halve an egg. Crack the egg into a mug and beat it with a fork until the yolk and white are well combined. Then measure out 26 grams (one tablespoon plus one teaspoon) of egg and discard the rest or keep for another use.
Delicious!! My batch made about 18 cookies, not 36! I guess i just make bigger cookies than you?
ReplyDeleteHow do i make these into double choc chip cookies? This is the best cookie recipe i have found so i dont want to search for another one for double choc chip...ta.
ReplyDeleteHi Ebony
ReplyDeleteYour cookies must have been twice the size of ours. Did you increase the baking time?
Hi Anonymous
You could try adding 2-3 tablespoons of cocoa powder to the mixture and reducing the amount of plain flour by 2-3 teaspoons. We haven't tested this, so if you do, please let us know how the cookies turn out.
Gracisa por la receta.
ReplyDeleteMario- Peru
These were really YUMMM!!!! I made a double batch to take camping & used half milk choc & half dark choc & everybody raved about how good they were! Thankyou, i will definately be making these again!
ReplyDeleteJust want to say thanks for the most perfect cookie recipe ever. I'm 12 and suck at cooking. But these turned out perfect. Yumm yumm 10/10. I added a drop of milk because they were a little dry. But still Mum and Dad still loved them as much as me.
ReplyDeleteI put half a cup white chop chips and half a cup of dark. Still yummy.
Thanks for the great recipe....
Amy
These are the yummiest cookies ever! Thanks for a great recipe :-)
ReplyDeleteHey we went on google and looked up chocolate chip cookies and we saw yours so we sed lets try it. now were letting it cook i think it will turn out really good we added white chocolate chips too!
ReplyDeleteim looking forward to try the cookies
YUM!
:)
My 10yo daughter just made these..she cut down on the choc chips and added some diced apricot..delish!! Thanks for the recipe :D
ReplyDeleteHi, I just made these and they are WONDERFUL!! They came out in the perfect shape, were very tasty and had the perfect texture!! 11/10
ReplyDeleteMy God, I love you both! your recipes are fantastic and clear to the point, and your added tips! don't get me started on those.
ReplyDeleteYou have the best recipe site on the internet. hands down!
xoxo
Made these last night with my girls (ages 4 and 3) and it was a HUGE hit. Straight forward, easy to follow and the girls had fun (with only a little bit of mess for me to clean up)
ReplyDeleteCooked them few mins longer as we like "crunch" - Super website Amanda and Debbie.
Made my second batch of these yesterday, they are so yummy!!! Thanks for a great recipe and thank you for ALL your recipes, I have tried about half a dozen of your savoury recipes and they are all fantastic!!! YOU GUYS ROCK!
ReplyDeleteWith these cookies -- They are so moist and chewy, just like Subway or Mrs Fields cookies. I made them slightly bigger (made about 30 instead of 36), omitted the vanilla as I didn't have any and baked them for 13 mins, they were perfect! YUM.
Hi There
ReplyDeleteI am about to make these - what look like - delicious cookies...but want to check that when you roll the dough into balls - do you also squash the dough to make it look like a flat cookie? or just keep the dough in balls and eventually during cooking the cookies process they will drop and form a cookie look-alike shape?
Many thanks
We don't squash the dough balls; they form a cookie shape during baking.
ReplyDeletehiya! these were very dry so i added extra butter, vanilla and an extra egg. tasted fabulous though!
ReplyDeletei made them with 200g roughly chopped Crunchie bars-yum yum yum!
i made these cookies for my boyfriend and family and they loved them. there perfect and not to hard. i made choc chip ones white choc ones and m&m ones they were a massive hit !!
ReplyDeleteThese are great I've tried heaps of cookie recipes and this is the best by far. Well done! I'll definitely be checking out the rest of your recipes now.
ReplyDeleteFirst time I have cooked cookies in about 15 years. These turned out fantasic. Took them to work and they went in a flash. They have put in an order for more! Thanks for the fab recipe
ReplyDeleteomg soooo delicious!! Follow recipe exactly and they turned out perfect... except i only made 20, not 38!! I'm guessing i like my cookies bigger
ReplyDeleteHi!, I am about to make your cookies, I was just wondering whether you need the vanilla extract? or whether you can substitute it for something else? thanks!
ReplyDeleteI loved the softness and texture, but I found them way too sweet. I could hardly taste the chocolate chips because they tasted so sugary.
ReplyDeleteSOOO GOOD!! I have made 3 batches in 1 week and everyone at work & home cannot stop eating them!! I have added more choc chip cookies and they are just delicous! Thanks Again for the fantastic recipe!
ReplyDeletemade the dough and it tastes fantastic! i dont want to cook them! Hope they taste better once i have cooked them!
ReplyDeleteFirst time to make cookies and was lucky to have used yours! I did notice three things: 1. the cookies were quite bulky and did not flatten as much as the ones pictured with the recipe; 2. the choc chips at the bottom burned a bit (or maybe I left the pan in the oven for too long); 3. the cookies were just a bit chewy in the middle, but not throughout.
ReplyDeleteHalf the cookies are gone though, so I'll just try and try until I get it right. Thanks again!
I don't have an electric beater or hand held beater. Any other kitchen utensils I could use?
ReplyDeleteWhisks work terribly! Just got everywhere a mess and a very hard to clean whisk :P
Any help is appreciated! Emily
This is the yummiest recipe ever..so if anyone is interested in knowing the weigh watchers points - it is 2 points a cookie if the batch is made up into 36 cookies.. And the whole batch is 76 points.. Definately worth using your points on this one though, as it is the best choc chip cookie recipe ive ever made!
ReplyDeleteTo the person who asked about vanilla extract: If you omit the vanilla extract, your cookies won't have a vanilla flavour, but you should still get a good result.
ReplyDeleteHi Emily
ReplyDeleteYou could try using a wooden spoon and large bowl instead of an electric mixer. Ensure the butter is quite soft so that it isn't too difficult to beat.
I love your blog!! You have full of great recipes that I need. =) I am a newbie at cooking. I have started cooking for about three months. I thought I would like to cook some cookies for my boy friend and tried your chocolate chip cookies. I am not so sure what I did wrong - but I did follow every letter in the recipe. My cookies didn't come out flat like yours - it came out the same way I put it in the oven. It was cooked though.
ReplyDeleteI am just wondering if I need to flatten the ball size dough before putting in the oven.
Thank you!! =)
We don't flatten the balls of dough, but since yours held their shape in the oven, we think it would be a good idea for you to flatten them before baking.
ReplyDeleteThis is the best chocolate chip recipe ever! My mum loves white toblerone so instead of the chocolate chips I chopped up white toblerone. They were to die for! Your recipes all look really good aswell. I'm trying the chicken parmigiana recipe tonight.
ReplyDeleteyyyum! great recipe, beautiful cookies. thanks heaps!
ReplyDeleteThis is by far the best cookie recipe I have tried to date. I am now up to my 15th batch - my husband is incredibly picky, but can't get enough of these! The only thing I changed in the recipe is I added wholemeal self raising flour to give more texture and body to the cookies...and to pretend they are healthier than they actually are! Thank you and yum!
ReplyDeleteThank you for the delicious recipe. I've learned it off by heart already and passed it on to several friends.
ReplyDeletei made the double choc recipe with 3tblspoons of cocoa as you suggested in you comments they are just as nice turned out perfectly am just about to make my third batch...they arent lasting long in this house thanks for a perfect and easy recipe!-kj
ReplyDeleteI have made variations on this recipe with almost anything I have that is sweet! my favourite at the moment is rolling the plain dough in sesame seeds and baking like that.. pure heaven, thanks for a great and true recipe. Finally, one that I want to make over and over again
ReplyDeleteThese are absolutely delicious!!!
ReplyDeleteThey are easily the best cookies I have ever tasted. I make these very often, and am never disappointed. They are the perfect treat to cure my HSC yr12 stress
I crave these cookies like no other, I like using lots of thick milk and white chocolate chunks
Thank you so much for this recipe :-)
Have made these a couple of times & they have turned out brilliantly every time! Very yummy & incredibly easy. One of my favourite recipes for afternoon tea! Everyone loves them!
ReplyDeletei just made a batch just a few minutes ago, they were so yummy :D ! great recipe ! they turned out all so perfect and round like the ones you see in the shops, but taste so much better ! definitely recommend this for people to try
ReplyDeleteAfter reading the comments, I decided to make double batch on the weekend and they were absolutely fantastic, I used a mixture of mini choc drops and choc chips. I'm back to write down this recipe in my book so I don't lose it. Thank you so much.
ReplyDeletei wanna print it!!!!
ReplyDeletei can't find the print button, that is there is a print button.waaaaaaaaaaaaaa.
can someone please help me?? =]
Hi Herro
ReplyDeleteDoes your browser have a printer icon that you can click on? If not, can you go to "File" at the top left of your browser window, and from the file menu, select "Print"?
I love these cookies and so does everyone else! Each time I make a batch my husband eats all of them within a day!
ReplyDeleteThanks Amanda and Debbie. Every recipe I've tried off your website has been a spectacular hit with my family. Thanks for putting so much effort into your site with all the pictures of the steps. It really helps to now I'm on the right track.
Thanks again!
hi there,
ReplyDeletewill try this recipe today but i don't have an electric mixer.
will they turn out just as good if i beat by hand????
Jo
Hi Jo
ReplyDeleteIf made without an electric mixer, the cookies might have a slightly different texture, but they should still taste good. Please see our above comment dated 9/7/09 10:45 PM.
I made these this morning and they were great! Deffinately one for the recipe book :D
ReplyDeletegreat! we made them and they were addictive
ReplyDeleteAbsolutely yummy.
ReplyDeletePossibly the best cookies ever. :)
when measuring the flour are you meant to pack it in densely? or just spoon it in without packing it in? if you know what i mean..
ReplyDeleteWhen measuring the flour, we don't press/pack it into the cup.
ReplyDeletemade this recipe today in two batches - one with macadamia and white chocolate chips and the other with milk choc chips and chopped up mars bar
ReplyDeletemust have left them in the oven too long because most cookies turned out alot harder then i would have liked! still slightlyy chewy in the middle but crunchy most way through
word of warning - don't be scared to take out the cookies when they are VERY soft coz they firm up an incredible amount !!
will definitely give this recipe another go because the cookies tasted devine !
thanks for a great recipe !
Another great recipe! I did mine with white chocolate and flaked almonds hmmmm it was amazing.Thanks for the recipes!!
ReplyDeletehey, just wondering whether instead of vanilla essence/extract you could use vanilla sugar, and instead of self raising flour you could add baking powder?
ReplyDeleteYes, those substitutions should work well.
ReplyDeletei made this for my friend's birthday and sneaked one for myself. it was really good!!! (: thank you!
ReplyDeleteAbsolutely delicious.
ReplyDeleteWhen I made it, I added some honey and cinnamon, and they were great.
~Lucie
Superb recipe. I made these cookies with margarine and lactose-free chocolate and they were just the best cookie I've ever made by far. I love your website and I'll share this site with everyone. Thanks for the great recipe and photo's/ instructions- they make all the difference :) (PS- these cookies taste just like Mrs Fields cookies!! Serious yumminess!!!!)
ReplyDelete:)
I have made these heaps of times and they are the best, but I wanted to know whether you can freeze the dough. I want to make a batch in advance and cook it later?
ReplyDeleteHi CamillaS
ReplyDeleteYes, this cookie dough is suitable to freeze.
These were AMAZING!!
ReplyDeletei didn't have brown sugar so added another 1/3 cup of caster and a few teaspoons of golden syrup this worked fine.
I adore these cookies!
ReplyDeleteI'm only 15 but I baked them for a school thing and they turned out exactly like the picture :) I took some other pre-bought biscuits like Kingstons and such, and one girl said to me, "Oh wow! Kingstons, thanks so much for bringing these, they are like, my life!" And after she'd had one of these cookies she'd decided they were 10 times better :) Simply amaaazing!
i heard and read that some peeople used milk, um.. how much did you ise thanks :)
ReplyDeleteI have made these cookies twice now and they are simply delicious... I always get asked for the recipe.
ReplyDeleteI have tried replacing the milk chocolate bits with white chocolate and adding in a handful of macadamia nuts. It tastes just as good and never last long. Thanks ladies, your recipes are by far the best!!
Can you roll the mixture flat and cut out shapes with a cookie cutter.
ReplyDeleteI'm looking for a cookie recipe for kids to cut out their cookies.
just made these they are beautiful i added 1/2 tsp ground ginger makes them taste extra lovely
ReplyDeleteHave made these cookies twice this week already .... huge hit in this household. My family love them as soon as they come out of the oven.
ReplyDeleteThis is my first recipe from your site and I look forward to experimenting with other recipes. I have a child with egg allergy and have made your cookies substituting with vegetable oil. Do you have anyother suggestions for baking biscuits with out egg ..she is not a shortbread fan either.
ReplyDeleteSuperb. I made these today with a couple of teaspoons of drinking chocolate and sultanas instead of choc chips. Sooo yummy :)
ReplyDeleteYour recipes are amazing. They are absolutely fool proof. I now love to bake and get so much positive feedback about everything I make from your website. Well done and thankyou!!
ReplyDeleteI made these cookie with my 3 and 4 year olds the other day and they were delish! Thanks so much for such an easy and yummy recipe.
ReplyDeletehi i was just wondering with the chocolate chip cookie recipe if you could sift the flours together instead stir them together?
ReplyDeletethankyou :)
hye,,I just want to say that your recipe rocks! :)
ReplyDeletemade this yesterday, and now everything were finished, they are far way better than some ready made cookies from the hypermarkets
This is one of the best choc chip cookies recipes I've ever made. Perfect!
ReplyDeleteOh yr not suppose to fold in the flour? o_o Most cookie recipes requires folding in tho since stirring could disturb the incorporated air. Or both methods are applicable to this recipe?
ReplyDeleteThis...this is the stuff. Absolutely delicious and so satisfying, and very addictive. Can't stop eating them. Cookie dough is quite yummy too :) In a day or two I will be making your banana bread, looks really good! Some of my friends from school are requesting, and I'm certain I won't fail them. Love your website, great recipes. Thanks!
ReplyDeleteeveryone loves these! My husband says "just like subway only 10 times better!" Thanks guys :)
ReplyDeleteI made two batches of these for school for a shared tea, and...every single cookie disappeared. Absolutely delicious! Mine looked exactly like the ones in the pictures. It was incredibly yummy :) Thank you for such an irresistible recipe!
ReplyDeleteI just made these and anticipate that I will be making more by the end of the day. I did use a sprinkle more plain flour just at the end as the dough was too moist to pick up and roll. I found at the end of the cooking time they still looked a little underdone, However if you follow the timing to the letter, removal etc and transfer they fall down soft and are sensational.Well done- best cookie recipe I have tasted so far- and I have been baking cookies for a long time.
ReplyDeleteI just found your blog and was so impressed by the comments i had to try this recipe. My 8 year old daughter and i turned these out quite quickly. They taste great. Highly recommended. Thankyou
ReplyDeleteHi.
ReplyDeleteAfter a few failed attempts at making cookies, I found this recipe and it worked brilliantly. I was ecstatic when it turned out so good. Thank you so much. :)
I went on to tweak it a bit made peanut butter and chocolate chip cookies and also chocolate + choc chip cookies. They turned out really nice. Next time, I plan on making chocolate and crunchy peanut butter cookies.
I loved this recipe! It was easy to make and the cookies came out perfectly. <3
ReplyDeleteI love your blog and your cookie was so easy to make and delicious!
ReplyDeleteBut I wanted to make a pizza sized cookie for my friend's birthday. Would I keep the temperature of the oven the same and just keep it in for longer?
Love your website! I have made these cookies alot however the last few times they arent rising and are flat crispy pancakes! I cannot figure out what am i doing wrong? Any suggestions?
ReplyDeleteAH
My almost 3 year old and I made these today. They are the best homemade Choc Chip Cookies I have ever eaten. I am not a cookie dough eater, but this was amazingly yummy!! Thank you for another fantastic recipe. :)
ReplyDeleteHeey :) I was just making these cookies, and my mixture was very wet and sticky. Not sure what I did wrong, but adding a bit more flour did the trick! The cookie dough tastes divine, and they are in the oven at the moment and smell great! Can't wait to taste them, thanks so much for a scrumptious recipe! :) xx
ReplyDeleteThe texture was great, but the cookies only rose & didn't flatten out. :( So I ended up with large high cookies, not soft flat ones.
ReplyDeleteAny idea on what to do? The texture was nice enough for me to give it another go.
Hi Jess,
ReplyDeleteYou could try replacing the self-raising flour with plain flour. That is, use 250g (1 2/3 cups) plain flour and no self-raising flour.
Thanks for the great recipe! Not to sweet, just perfect. The first time I melted the butter too much in the microwave and the dough was a bit too watery. The cookies still tasted good but when I did it the second time, I left out the butter to soften at room temperature and they were absolutely perfect! Delicious!
ReplyDeleteI just made these cookies and they came out really good. I will definitely make these again.
ReplyDeleteJust made these with white chocolate chips and macadamia nuts. Came out great!!! This recipe will now replace my other chocolate chip cookies recipes.
ReplyDeleteHey, I was wondering if I could freeze these after baking them? Would they keep alright and not go soggy when I defrost them? Thank you :)
ReplyDeleteMine also didn't flatten out like one of the comments above, but that wasn't an issue! I just ended up with some fat cookies, and then started flattening them a little by hand before popping the next batch into the oven.
ReplyDeleteI have some pictures of my attempt at the cookies on my blog HERE!
It's a fantastic recipe, and so simple! :)
Hello, Just made these with caramel bits, they're awesome :)
ReplyDeleteWell I haven't been let down yet by your recipes and this one followed suit. Promised my 3 year old we would make biscuits like the ones she spied in the shop when we got home and your website was the first place I looked for the recipe. I've just devoured number 2 and am holding back my 4month pregnant self from polishing them off. Thanks again. Oh and yes the 3year old was suitable impressed also.
ReplyDeleteI make hese cookies regularly... I have made a small adjustment to the brown sugar quantity and use only 2 teaspoons instead of 1/3 cup. I think they taste better and it's a bit less sugar for the kids and hubby!
ReplyDeleteCan this recipe babe made ahead a couple of days at all?! Is it better to make the dough say tomorrow and leave in fridge or freezers and then bake on Thursday or is it ok to bake on Tuesday and eat for Saturday?! Please help making large quantities so trying to be prepared in advance!!!
ReplyDeleteCan I make the dough ahead of time and out in fridge or freezer for a couple of days and the bake two days before eating them for a function?! What do you suggest to do trying to be ready to make large amounts of these biscuits?!
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