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Copper Spoon Cakery Original Recipe Chocolate Chip Cookies

The best chocolate chip cookies

Now I don’t know about you, but to me the perfect cookie is crisp and chewy on the outside, then soft and gooey on the inside… preferably with lots of chocolate! These cookies are just that. Even though they are a simple cookie, their lovely buttery flavour makes them the perfect comfort food.

I’ve told a little fib in the title of these cookies, as they are called “chocolate chip cookies”,  when I actually much prefer to use chocolate bars and chop them up into small chunks. I find the chocolate is distributed more evenly in the cookie and results in a chocolatey bite every time, rather than a load of chocolate chips bunched up in the middle.

I absolutely love this recipe, they remind me of Millie’s cookies, or Ben’s cookies if you’ve ever had the pleasure of trying them! I went for a mix of dark and milk chocolate but that’s just my preference. I think these would be delicious with white chocolate as well as milk and dark, so bake whatever takes your fancy.


320g plain flour

1 teaspoon baking soda

¾ teaspoon salt

1 teaspoon corn starch

170g unsalted butter, room temperature

220g brown sugar

170g caster sugar

1 large egg, room temperature

1 egg yolk, room temperature

2½ teaspoons vanilla extract

400g chocolate (milk, dark, white or mixed) chopped into small 1cm chunks


Preheat the oven to 175°C. Line two baking sheets with baking paper.

In a large bowl, mix together the flour, baking soda, salt, and corn starch and leave to one side.

In a stand mixer or using a hand-held mixer, beat the butter and both sugars together until light and fluffy. Beat in the egg plus yolk, adding a tablespoon of the flour mixture with each addition. This prevents the mixture from curdling, it’s a habit I’ve got into just as a precaution!

Add the vanilla extract and beat well again.

Fold in the flour mix until just combined.  Fold in your chocolate chunks until you have a beautiful cookie dough

Chill the dough for an hour, it gives them a better flavour and makes it easier to mould your cookies into perfect little mounds.

Try not to eat the cookie dough….. It’s EXTREMELY tempting but resist, they will taste even better when they’re fresh out of the oven!

Scoop out the cookie dough in heaped tablespoons and drop onto the baking sheet, at least two inches apart. I used my fingers to flatten them a little bit as you can see below, it helps them bake evenly and flatten out in the oven.

Bake for 9 minutes until lovely and golden, then after a couple of minutes in the tray, transfer onto a wire rack to cool. Be careful when you do this, as they might still be a little gooey as they cool.

There you have it, simple yet super delicious cookies! Enjoy with a lovely cold glass of milk or a cuppa x

Founder of Copper Spoon Cakery, specialising in bundt cakes for market stalls and custom occasion cakes.


  • April 6, 2017

    Love chocolate chip cookies and your recipe is amazing, love it!

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  • April 26, 2017

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