Chocolate Chip Cookies

Preparation info

  • Makes


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

These cookies make a good addition to a picnic basket. The semi-sweet chocolate chips in the mixture soften during cooking but harden up again on cooling to provide crunchy pieces of chocolate throughout each one.


  • 140 g/5 oz plain flour
  • ½ level teaspoon bicarbonate of soda
  • ¼ level teaspoon salt
  • 110 g/4 oz butter
  • 25 g/1 oz brown sugar
  • 80 g/3 oz castor sugar
  • 1 egg
  • few drops vanilla essence
  • 1 113-g/4-oz packet chocolate chips
  • 50 g/2 oz finely chopped walnuts


    Sift together the flour, bicarbonate of soda and salt. Cream the butter and both sugars until soft. Lightly mix the egg and vanilla essence and gradually beat into the creamed mixture. Stir in the sifted flour and beat well. Finally stir in the chocolate chips and the walnuts.

    Spoon heaped teaspoonfuls of the mixture on to greased baking trays. Space the cookies a little apart to allow room for spreading. Place in the centre of a moderately hot oven (190°C., 375°F., Gas Mark 5) and bake for 12 minutes or until golden.

    Loosen each cookie with a palette knife and lift on to a cooling tray. They will become crisp as they cook. Store in an airtight tin.