Chewy chocolate chip cookies

This recipe for chewy chocolate chip cookies couldn’t be easier to bake. These sweet treats bake in just minutes and are perfect for enjoying with a cuppa.

This recipe is a collaboration with littleseed and Whitworths Sugar.

Makes 24

Ingredients

• 300g plain flour

• 1 teaspoon bicarbonate of soda

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 235ml littleseed extra virgin British rapeseed oil

• 220g Whitworths dark soft brown sugar

• 100g Whitworths Golden caster sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 170g dark chocolate chips

• 70g chocolate buttons (dark, milk or white)

Method

1. Preheat the oven to 180 C / Gas Mark 4.

2. Stir together the flour, bicarbonate of soda, cinnamon and salt in a bowl and put to one side.

3. In another bowl or large measuring jug, stir together the Extra Virgin Rapeseed oil, brown sugar and caster sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Stir wet mix into the dry ingredients, then fold in the chocolate chips.

5. Drop rounded dessert spoonfuls of the mixture onto lined baking trays leaving space for them to spread.

6. If you want to you can lay a chocolate button flat in the centre of each cookie (this is optional, the cookies will still taste yummy with just the chocolate chips).

7. Bake for 15 minutes. Allow the cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

Prep Time:

10 minutes

Baking Time:

15 minutes

Recipe Notes

You can’t beat a chocolate chip cookie but this recipe can be adapted with other flavour combinations. Why not try pieces of chocolate orange or raisins and chopped nuts.

If you try this recipe we’d love to know what you think. Get in touch or share a photo with us on our socials.