Chocolate Chip Cookies

Chocolate Chip Cookies

This is my go-to recipe for chocolate chip cookies. After years of baking cookie recipes, I tweaked my recipe until finally, they’re everything you could want out of a cookie.

Nearly every chocolate cookie recipe on the internet is tagged as the best and rated in popularity by people all over the world. At the end of the day, it comes down to personal taste. There is something magical about a buttery, chocolate rich dough, deliciously crisp on the outside with a soft centre. that’s why I love them. Plus their easy to make and perfect for all occasions.

Wonderful nostalgic memories of my childhood and always comforting at any moment. They make life better, happier…and much more satisfying.

If you love these then you’re going to love my double chocolate cookie recipe. It’s choosing which one to bake next time, that’s going to be difficult. I guess another round of taste testing is required. 🙂

If you decide to give these a try, let me know! Leave a comment and rate it – it’s really helpful to me and the other readers. And don’t forget to take a picture and tag me @thegourmetlarder and #thegourmetlarder on Instagram! I love seeing what you come up with. 🙂

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    For these yummy chocolate chip cookies all you need are these ingredients:

    • Butter
    • Brown sugar
    • Caster or granulated white sugar
    • Vanilla extract, sugar or paste
    • Plain or all-purpose flour (BL55)
    • Baking powder
    • Golden syrup or corn syrup
    • Whole milk
    • Dark chocolate chips or chunks

    I highly recommend adding a good pinch of salt to your biscuit doughs. It would seem counter productive, but it’s not. Salt, helps balance out the sweetness and richness. It also elevates the other ingredients, bring out the best characteristics of any recipe. In a seemingly absurd or self-contradictory way, salt intensifies the mouths ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells, thus triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also triggers our ‘sweet sensitive’ taste buds.


    Chocolates: Try swapping dark chocolate for milk or white chocolate and you don’t have to use chocolate chips, chopped chocolate works just as well.

    Golden syrup: This is an inverted sugar that helps to create crunch. If you can’t find golden syrup you can use corn syrup or maple syrup. If you don’t want to use either, you can leave it out of this recipe and just add an additional tablespoon of milk.

    Oats: Replace 85g of flour for rolled oats and add ½ tsp cinnamon, which makes a really tasty oat cookie.

    Nuts: Replace the chocolate or add 100g coarsely chopped pecans, pistachios, almonds, walnuts or even pumpkin seeds.

    Fruits: If you like dried fruits, try adding 50g raisins, apricots or cranberries to the recipe.



    When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂


    Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

    I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.

    I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.


    These cookies are best eaten on the day of baking, that’s when they’re at their crispiest. Alternatively, They can be stored in an airtight container for up to a week, but will soften the longer they’re stored.

    Freezing: I recommend shaping the dough into balls and then freezing them, to have perfect cookies at a moment’s notice!

    Alternatively, they can be frozen once baked for up to 1 month.

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    Chocolate chip cookie

    Chocolate Chip Cookies

    Preparation:15 minutes
    Baking:12 minutes
    Total:27 minutes
    Servings: 10 cookies
    This is my go-to recipe for chocolate chip cookies. After years of baking cookie recipes, I tweaked my recipe until finally, they’re everything you could want out of a cookie.


    • 100 g butter (at room temperature)
    • 100 g soft brown sugar
    • 50 g caster or granulated white sugar
    • 2 tbsp golden syrup (corn syrup or maple syrup)
    • 2 tbsp milk or 1 whole egg
    • 1 tsp pure vanilla extract or 1/2 tsp of vanilla paste
    • 190 g plain or all-purpose flour (BL55)
    • 1 tsp baking powder
    • 1 pinch fine sea salt
    • 100 g dark chocolate (minimum 65-70%) (whole bar chopped or chips)


    • Cookie dough: In a bowl, cream the butter, brown sugar and granulated sugar together until light and fluffy.
    • Add the golden syrup, milk, vanilla and combine together.
    • Sift the flour, salt and baking powder into the bowl and mix together to creat a smooth dough.
    • Add your choice of chopped chocolate or chips to the dough.
    • Shaping: There are one of two methods you can use for forming your cookies, the second yields slightly crispier cookies as they are thinner:
      Method 1. Use a 2 tbsp scoop or ice cream scoop to create balls out of the mixture and place them on a parchment or silicone-lined baking tray.
      Method 2. Roll the dough out into a log shape about 4 cm (2 inches) wide. If you want bigger cookies, roll it to about 5-6 cm in diameter. Wrap it in clingfilm or plastic wrap.
    • Resting: This stage is optional. Place them in the refrigerator for a couple of hours or overnight. This helps to allow the dough to rest, firm up and mature the flavours.
      I usually put mine in the fridge once I have shaped them for an hour and this way they keep their shape when baking.
      Freezing the dough: At this stage, the dough can also be frozen for baking another day.
    • Preheat the oven to 180°C fan / 400°F / Gas 6.
    • Method 2: For shaping, simply slice the log in 1 cm slices and place on a parchment or silicone-lined baking tray.
    • Baking: Bake for 12-14 minutes, until browned around the edges.
    • Remove from the oven and let rest on the baking tray for 5 minutes before transferring to a wire rack to cool.
    • If you are baking cookie dough that has been frozen, allow the dough to thaw for about 30 minutes at room temperature before slicing and baking as above.
    KEYWORDS baking, biscuits and cookies, chocolate chip cookies, Cookies

    chocolate chip cookies


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    Chocolate chip cookie

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