Retro Choc Chip Cookies
These choc chip cookies are wonderfully soft, gooey and full of chocolate—everything a proper cookie should be. They’re not dry or crumbly; instead they bake to a lightly crisp edge with a tender, slightly underbaked centre that stays deliciously chewy. The recipe is straightforward, family-friendly and perfect for baking with children or for a quick homemade treat.
They’re simple enough for beginner bakers yet satisfying for anyone who loves a classic cookie. With common pantry ingredients and a little hands-on mixing, you’ll have warm, fragrant cookies in under half an hour. If you enjoy teaching kids to cook, this recipe is a brilliant introduction to baking: it demonstrates basic measuring, creaming and mixing techniques, and it rewards effort immediately with something everyone can taste and share.
Let the kids bake cookies
These cookies are ideal for baking with children. The steps are short and clear, so kids can take part in measuring, creaming the butter and sugar, stirring in the flour and chocolate, and portioning teaspoonfuls onto the baking tray. Little ones especially love dropping chocolate chunks into the dough and watching the cookies spread and brown in the oven.
Baking together becomes a lovely family activity: children learn practical skills, gain confidence in the kitchen and experience the joy of feeding others. The cookies are popular with all ages and rarely last long, so plan to make a double batch if you expect hungry hands.
Serve these cookies warm with a glass of milk, a cup of tea or coffee, or let them cool and pack them into a tin for a picnic. They make a great treat for lunchboxes, bake sales or as a comforting homemade gift. If you do bake them for family or friends, these cookies will make you the favourite baker in no time.
Other biscuit ideas
If you enjoy baking biscuits beyond chocolate chip, try experimenting with different flavours such as nuts, citrus zest or spices. For a contrasting flavour profile, pistachio and lime biscuits offer a fresh, nutty alternative that’s light and fragrant. Mixing up textures and flavours keeps baking interesting and helps you discover new favourites.
Thanks — enjoy baking!
Choc Chip Cookies – Retro!
15 minutes
10 minutes
25 minutes
18
171kcal
Ingredients
- 150 g Butter softened
- 120 g Light brown muscovado sugar
- 40 g Granulated sugar
- 1 Large egg
- 225 g Plain flour
- 1/2 teaspoon Bicarbonate of soda
- 1/4 teaspoon Salt
- 2 teaspoons Milk
- 200 g Real choc chips use good-quality chips or chop a high-quality chocolate bar into chunks
Instructions
- Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5. Line two large baking trays with greaseproof paper.
- Cream the softened butter with the light brown muscovado sugar and granulated sugar until the mixture is light and fluffy. This traps air for a tender cookie texture.
- Beat in the egg until well combined and the mixture is smooth.
- Sift the plain flour, bicarbonate of soda and salt over the butter mixture. Fold together with a wooden spoon or spatula until just combined—avoid overmixing.
- Stir in the milk and then fold through the chocolate chips or chunks, distributing them evenly through the dough.
- Drop teaspoon-sized portions of the dough onto the prepared trays, leaving space for spreading. Bake for 8–10 minutes until the edges are lightly golden but the centres remain soft.
- Remove the cookies from the oven and allow them to cool on the tray for a few minutes to set, then transfer to a wire rack to cool completely or enjoy warm.
Notes
For chewier cookies, slightly underbake and allow the residual heat to finish them on the tray. To make smaller or larger cookies, adjust cooking time accordingly. Chill the dough for 20–30 minutes if you prefer a thicker, less-spread cookie.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies or the dough balls for up to one month.
Variations: Add a handful of chopped nuts for crunch, swap some flour for oats for a more rustic texture, or try mixing dark and milk chocolate for a richer flavour.
*** All nutritional information is approximate and intended as a guide.