Retro Choc Chip Cookies
These choc chip cookies are irresistibly good — soft, gooey and everything a cookie should be. They’re not dry or crumbly; they stay tender inside with a lightly crisp edge.
Simple and quick to make, yet delightfully delicious. They’re perfect for a family bake: get the kids involved and enjoy the results together.
Teaching children to cook is such a valuable life skill. Once they learn this recipe they’ll often be the architects of teatime treats — and you’ll likely receive many happy photos of proud little bakers and their cookies.
Let the kids bake cookies
These cookies are great to make as a family. The method is straightforward so children can help with stirring, portioning dough and decorating. They’ll love tasting warm cookies straight from the oven — and they won’t last long.
Make a batch together and watch how quickly they become a staple in your household baking rotation.
Serve these and you’ll be everyone’s best friend. I always enjoy hearing feedback, so do share your thoughts or photos if you make them.
Other biscuits
If you enjoy biscuits, try the Pistachio & Lime cookies for a different, chocolate-free treat; they’re a lovely contrast to these retro choc chip cookies.
Thanks, Clare
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 high-quality drops or chop a good bar into chunks
Instructions
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Preheat the oven to 190°C (170°C fan) / 375°F / Gas 5.
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Line two large baking trays with greaseproof paper.
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Cream the softened butter and both sugars together until light and fluffy.
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Beat in the egg until fully incorporated.
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Sift the flour, salt and bicarbonate of soda over the mixture and stir with a wooden spoon until combined.
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Stir in the milk and the chocolate chunks until evenly distributed.
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Drop teaspoons of the mixture onto the prepared trays, leaving space between cookies. Bake for 8–10 minutes until the edges are lightly golden, crisp on the outside and still soft in the middle.
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Remove from the oven and allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.