chocolate chip cookies

  • 180g unsalted butter, softened
  • ¾ cup (135g) brown sugar 
  • 1 teaspoon vanilla extract 
  • 2 eggs 
  • 2 cups (300g) plain (all-purpose) flour, sifted 
  • 1 teaspoon baking powder, sifted 
  • 150g dark chocolate, chopped
  1. Preheat oven to 180ºC. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well. Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate. 
  2. Roll 2 tablespoonfuls of the mixture into balls, place on baking trays lined with non-stick baking paper and press to flatten. Bake for 12–15 minutes or until golden. Allow to cool on the trays. Makes 12.
Reader ratings (0)
Dutchase Bush

Mouth watering! Best with a warm cup of cocoa!

Judy Dunne

Absolutely delicious.  Next time I’ll make them half the size though.

Cat G

5 stars. Delicious. I didnt really soften the butter. I pretty much took it straight out of the fridge and softened it for a few seconds as I was impatient. However, I think the not so soft butter is what allowed the texture of the mixture to come together nicely without ending up too moist or wet like others experienced.
I used 10g less of sugar intentionally to ensure not too sweet. Yum and tastes better the next day, and day after, for those wanting to make ahead!x txs DH. x

Cat G

Delicious x

donna hay team

Hi Samantha, because these are a soft cookie they won’t work well when rolled out and cut. Hope that helps – The DH Team.

donna hay team

Hi, Claire! It’s important to make sure you use eggs that are 55g each. Larger eggs will make a wetter dough. If your dough is still a little soft, you can refrigerate the cookie dough to firm up. Hope this helps! The DH Team.

Samantha Giorgella

Can you roll the biscuit dough out to use cookie cutters?

Claire Briant

First attempt ever at making cookies and I think I’ve gone wrong somewhere!! My dough is really wet- can’t actually form a ball. Any ideas where I went wrong??

Cassandra Sabharwal

This recipe was fantastic & a hit with my husband’s work colleagues. I doubled the recipe, substituted unsalted for salted butter, as well as dark chocolate for milk, white and dark chocolate bits. I also made the dough in advance, refrigerated it for and hour & then made slightly smaller cookies & ended up with 70! I will definitely be using this recipe again & sharing it with my family & friends!

donna hay team

Hi Sarah, you can freeze the un-cooked mixture and bake the cookies from frozen allowing 2-4 minutes longer in your cooking time. Enjoy!

Sarah Cable

Can the mixture be frozen and baked at another time?

Angelica Esdaile-watts

THIS RECIPE IS BOMBB a bit werid at first but as u add the flower and baking powder and mix it all together it taste better than the shop recipes!!!  Couldn’t stop eating it before and after it’s cooked

donna hay team

Hi Sarah, yes they can - the texture might change slightly due to the nature of the gluten free flour. You may need to apply a little bit of trial and error with the quantity to get the right consistency. Good luck! The dh team

Sarah Burn

Can these cookies be made with gluten free flour?

Karen Russell

I’ve made this recipe a couple of times now. They’re so quick to make and absolutely YUM! I make them smaller than suggested using a small melon scoop. Everyone just loves them.

Sarah Flanagan

I made these cookies this afternoon. I doubled the recipe to feed my large family and I have to say they are amazing. Crumbly and melt in your mouth. Big hit here and cannot wait to make them again.





join the club

Become a member of and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox