Lesley Cobb’s choc-chip cookies

Lesley Cobb's choc-chip cookies

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  • Makes 35 - 40
  • Easy
  • 20 minutes
  • 18 minutes


  • 250 g butter, softened
  • 250 g white sugar
  • 250 g brown sugar
  • 360 g cake flour
  • 1⁄2 t salt
  • 1⁄2 t bicarbonate of soda
  • 2 free-range eggs
  • 1 t vanilla extract
  • 240 g chocolate (I used 3 x 80 g slabs plain Dairy Milk chocolate), chopped into small pieces

Cooking Instructions

Preheat the oven to 150°C. Lightly grease a baking paper-lined tray with cooking spray.

Cream the butter and sugar in a cake mixer. Sift together the flour, salt and bicarbonate of soda.

Add the eggs, vanilla extract and flour mixture to the butter-and-sugar mixture and mix well. Add the chocolate and mix well by hand.

Roll into smallish balls and place, generously spaced, onto the baking tray. They will flatten and spread out while baking.

Bake for 15–18 minutes and remove from the oven while still pale gold in colour and soft to the touch. These are not crispy cookies, you want them to be deliciously chewy on the inside. You will probably need to make them in 2 batches as there is a fair amount of cookie dough.

Cook's note: Seb loves rolling the cookie balls and manages to eat a fair amount of delicious cookie dough, too. I don’t get the attraction of eating raw cookie dough but, like my son, I can hardly contain my excitement when the cookies, fresh from the oven, reach that perfectly warm, chewy cookie temperature that just cries out for a glass of cold milk.

Discover more biscuit recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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