The best soft milk chocolate chip cookies
  • 225 g flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 225 g butter
  • 150 g granulated sugar
  • 150 g brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 350g milk chocolate chips (or milk chocolate bars cut into chunks)
  1. Preheat oven to 180°C. Combine flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture, but stop as soon as the flour is mixed in. Stir in chocolate chunks by hand.
  2. The mixture is now ready. You can either bake the cookies or you can roll the dough into logs about 2-3 cm thick, wrap in cling film and chill in the fridge until you are ready to bake the cookies. The dough can be kept refrigerated in this way for up to 3 days or up to 1 month in the freezer.
  3. To bake the cookies, drop 1 rounded tablespoon onto ungreased baking sheets and bake for 8 minutes until golden brown. If you prefer your cookies to be more crunchy, you can extend the baking time to 11 minutes.
  4. Cool on baking sheets for 2 minutes (the cookies will collapse if you try to remove them too early); remove to wire racks to cool completely.
You can make these cookies ahead as mentioned above.
Packed airtight, the cookies will keep for about 5 days at room temperature, or in the freezer for a month. Unbaked logs can be frozen for longer.
Recipe by Nathalie Bakes at