If you've jumped on the bandwagon of quitting sugar recently then firstly I applaud you, secondly you should slam your laptop shut right now and step away from this post. Why? Because these have some sugar, then a bit more... Oh and then a bit more. But, and there is a but, if you can get past the teeny tiny little detail that the sugar content in this recipe is enough to put you straight into a diabetic coma then you're going to be in for a treat because these are good. Really really good.

And besides, everyone needs a go-to cookie recipe in their life. After all, they are the cure of every single emergency endured by woman worldwide. Broken up with your boyfriend.. Cookie, bad day at work... Cookie, bad face/hair day... Cookie. Oh yes, cookies are THE answer to crappy days everywhere and these beauties fit the bill just perfectly. With their crispy crunchy edges and soft and slightly chewy centre I guarantee you'll be causing drama left, right, and centre just so you can whip up a fresh batch of these.

As much as I'd love to take the credit for this amazing recipe, intuitive baking has never really been my forte. But following a recipe I can just about manage and this one by Nigella Lawson happens to be super easy, quick, and utterly delicious.

So, without further ado here we have it. The best cookie recipe in the world.

The best chocolate chip recipe in the world!
my take on Nigella Lawson's chocolate chip cookie recipe
my take on Nigella Lawson's chocolate chip cookie recipe
cookies and milk: my take on Nigella Lawson's chocolate chip cookie recipe


Chocolate Chip Cookies

Serves: 14-16


  • 150 grams soft unsalted butter
  • 125 grams soft light brown sugar
  • 100 grams caster sugar
  • 2 teaspoons pure vanilla extract
  • 1 egg (fridge-cold)
  • 1 egg yolk (fridge-cold)
  • 300 grams flour
  • ½ teaspoon bicarbonate of soda
  • 1 x 326 grams packet milk chocolate chips


  1. Preheat the oven to 170°C/325°F. Line a baking sheet with baking parchment.
  2. Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.
  3. Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.
  4. Slowly mix in the flour and bicarb until just blended, then fold in the chocolate chips.
  5. Scoop the cookie dough into an American quarter-cup measure or a 60ml/quarter cup round icecream scoop and drop onto the prepared baking sheet, plopping the cookies down about 8cm/3 inches apart. You will need to make these in 2 batches, keeping the bowl of cookie dough in the fridge between batches.
  6. Bake for 15–17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire racks.


Best enjoyed with a fresh pot of tea and re-runs of the Great British Bake Off... The BBC version... Obviously.

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