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.
RATE THIS RECIPE:
Reader ratings (3.20) 32121
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.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

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