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Chocolate Chip Cookies

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Hi Bold Bakers!

A great recipe for Chocolate Chip Cookies is a must so I had to share mine here! Plus, you can make GIANT Single-Serving versions of this recipe and many more!

Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big and Bold cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.

I have 3 amazing single-serving cookies – a classic Chocolate Chip Cookie, Soft Sugar Cookie, and  a Double Chocolate Chip Cookie 

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Cookie Recipe for 1 – Bigger Bolder Baking

These cookies are the perfect amount for a single serving. I am a big fan of single-serving recipes, just like my selection of mug cakes. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.

I was inspired to make these from some of my favorite blogs Sally’s Baking Addiction and Cooking Classy

A Classic Chocolate Chip Cookie

Homemade, Giant, Single-Serving, Cookies, Chocolate chip, Sugar cookie, Double chocolate chip, Gemma Stafford, Bigger Bolder Baking, Baking, Baking videos, Recipes, How to make giant cookies

Chocolate Chip Cookie Recipe for 1 – Bigger Bolder Baking

This cookie is so lovely because it has that gooey, almost underdone mildde with crispy edges, which equals cookie perfection!

4.6 from 5 reviews
Giant Chocolate Chip Cookie (Single-Serving Recipe)
 
Prep time
Cook time
Total time
 
Author:
Serves: 1
Ingredients
  • 2 Tbsp (1oz/30g) butter
  • 3 Tbsp light-brown sugar
  • 1 pinch salt
  • 1 tbsp whisked egg*
  • ¼ tsp vanilla extract
  • 5 tbsp all-purpose flour
  • ⅛ tsp baking soda (this is a ½ of a ¼ tsp)
  • 4 tbsp chocolate chips (I use dark chocolate)
Instructions
  1. Preheat oven to 350oF (180oC).
  2. Place butter in a microwave safe mixing bowl and melt
  3. To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
  4. Mix in the chocolate chips.
  5. Shape dough into a 3-inch disk on parchment paper lined baking sheet
  6. Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
  7. Serve warm or allow to cool on a wire rack then store in an airtight container.
Notes
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp.
*If you don’t have brown sugar you can use white

Get the recipes for my other GIANT Single-Serving Cookies!

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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103 Comments

  1. Melissa on June 4, 2017 at 7:35 pm

    Hi gemma! I made this cookies along with the double chocolate cookies. I noticed that this cookie needs melted butter while the double chocolate need softened butter. But this cookie dough ended up too soft and have a melted ice cream consistency. I want to make this into a cheesecake base but if its too soft i cant. Can i use softened butter instead? Or should i refrigerate the dough? Thanks in advance. xx

    • Profile photo of Gemma Stafford Gemma Stafford on June 5, 2017 at 6:07 am

      Hi Melissa,
      You can refrigerate the dough until it reaches the right consistency. I am not sure why it is so soft, I do not find this. do take a look back at the recipe 🙂

  2. Supriya on May 19, 2017 at 4:29 am

    Dear Gemma,
    Here’s a giant thank you for all your wonderful recipes!
    Is okay to skip the parchment paper and bake the cookies directly on the cookie sheet?

    • Profile photo of Gemma Stafford Gemma Stafford on May 19, 2017 at 9:57 pm

      it sure is, they will still bake great 🙂

      Best,
      Gemma.

  3. Chazelle on February 21, 2017 at 8:07 am

    Hi Gemma,

    What would be the measurements for a batch of cookies?

    I tried the giant cookie and it was delicious, but I want to make a bigger batch for a party coming up.

    Thank you 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on February 22, 2017 at 3:14 am

      So, what is a batch?
      what size cookie do you wish to make?
      Each one of the giant cookies will make 4 ‘normal’ type cookies, if there is a normal.
      You can multiply up the ingredients to suit, or seek out a recipe to make the number you need.
      Cookie recipes are quite forgiving, they take changing up readily,
      Gemma 🙂

  4. Mallika on January 2, 2017 at 9:27 pm

    Hey Gemma!!
    This is an amazing recipe! But could you help us with one thing – my sister and I usually bake together and more often than not we get the dough right. However, our cookies always burn at the bottom. Could it possibly be because of the rack of the oven in which we keep our cookie tray? Or the temperature it is set at? We usually keep our cookies to bake for about 10 minutes or less and check them in between, but they just burn too fast. What would you suggest?
    Thanks!

    • Profile photo of Gemma Stafford Gemma Stafford on January 2, 2017 at 10:05 pm

      Hi Mallika,

      I’m delighted you like the recipe. Your problem is more then likely the rack in the oven or your baking tray. Move the rack up away from the bottom of the oven and I this doesn’t help then place another baking tray under your cookie tray.

      These should defiantly stop that.
      Good luck,
      Gemma.

      • Mallika on March 10, 2017 at 6:09 am

        Thank you so much for your reply Gemma! I finally figured out that it was because I was greasing my cookie tray too much, my cookies literally ended up shallow-frying in the heat! I will take into account your suggestion as well 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on March 11, 2017 at 4:58 am

          Ah! now that makes sense, and i would never have thought of it, thank you for letting me know,
          Gemma 🙂

    • Sonia on March 9, 2017 at 1:13 pm

      Possibly it could be the type of oven you have. I had a oven/gas cooker that have only down warming and if was in recipe quite a lot of sugar they’d burn at the bottom as you said..

      • Profile photo of Gemma Stafford Gemma Stafford on March 10, 2017 at 4:20 am

        Hi Sonia, thank you for your input. What you say is correct, the position of the tray in a gas oven is important, adjusting the temperature will help too.
        This will help Mallika,
        Gemma 🙂

      • Mallika on March 10, 2017 at 6:11 am

        Thank you so much for your suggestion Sonia! I will take that into account. I finally figured out that it was because I was greasing my cookie tray too much, my cookies literally ended up shallow-frying in the heat!

  5. Profile photo of Munira Munira on December 14, 2016 at 7:07 am

    Hey Gemma,
    I made the chocolate chip cookie and the double chocolate chip cookie and they both were insanely good. However, the chocolate chip cookie recipe is the best one I have tried till date. It is just perfection. I use this cookie dough for absolutely everything. I even used it as the base for my cookie dough brownies and it worked very well. Thank you so much. I have been looking for a good chocolate chip cookie recipe and I got it. I have posted a picture too.

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 4:03 am

      Thank you Angel,
      I am happy to hear that you are getting on with the recipes. Thank you too for posting the photo, I will be checking these shortly,
      Gemma 🙂

  6. Sandra & Zoë on December 10, 2016 at 3:52 am

    Hi
    Just making this recipe as the base for the chocolate chip cookie cheesecake. It doesn’t seem anywhere near enough for the 9″ tin, it will not cover all the base. We are in the UK so just wondering if all our measurements are ok.
    Thanks in advance

    • Profile photo of Gemma Stafford Gemma Stafford on December 11, 2016 at 3:13 am

      Hi there,
      This recipe is for a single large cookie. you will need to multiply this up by at least three to cover a 9 inch pan. i usually do it by 4 to make a few sprinkles too. Sorry,I may have confused you,
      Gemma 🙂

  7. Nikka on November 3, 2016 at 5:32 am

    Gemma! Can you give me a recipe for a many servings of cookies?? I’m not so good with commputations. Huhuhu

    • Profile photo of Gemma Stafford Gemma Stafford on November 4, 2016 at 1:02 am

      Hi Nikka,

      This is a single serving cookie so it makes I giant cookie. You can however make 2 medium size cookies from it. 🙂

  8. Hailey on November 1, 2016 at 7:14 am

    Can I bake this in the toaster oven? Will it be the same?

    • Profile photo of Gemma Stafford Gemma Stafford on November 2, 2016 at 8:55 am

      Hi Hailey, provided you can regulate the temperature it will be good 🙂

  9. Kaajal Sheth on October 14, 2016 at 10:15 pm

    Hey Gemma! We here get fine plain flour, what changes do I make in it for this recipe as it says ‘All purpose flour’?

    • Profile photo of Gemma Stafford Gemma Stafford on October 15, 2016 at 2:15 am

      Hi there, plain flour and all purpose flour are the same thing. Be careful with the liquids as how flour absorbs liquid changes with how it is milled, so be cautious! 🙂

  10. Profile photo of Emily Emily on October 4, 2016 at 7:32 am

    Thank

  11. Profile photo of Emily Emily on October 3, 2016 at 7:54 am

    Do I have to use room temperature butter or cold butter?

    • Profile photo of Gemma Stafford Gemma Stafford on October 4, 2016 at 1:14 am

      Emily, the butter in this recipe is melted! it does not matter how it starts out. Gemma 🙂

  12. Sahil on October 3, 2016 at 5:08 am

    What do I use for substitute for one tbsp egg?

    • Profile photo of Gemma Stafford Gemma Stafford on October 4, 2016 at 1:20 am

      Hi there Sahil, check out the egg substitute chart here on the website. try buttermilk, or ground flaxseed. remember changing ingredients changes results! Gemma 🙂

  13. Emma on October 1, 2016 at 2:11 pm

    Hi, is this the right conversion for the cheesecake base? (doubled)
    4 Tbsp (1oz/30g) butter
    6 Tbsp light-brown sugar
    2 pinches salt
    2 tbsp whisked egg*
    1/2 tsp vanilla extract
    10 tbsp all-purpose flour
    1/4 tsp baking soda
    8 tbsp chocolate chips

    • Profile photo of Gemma Stafford Gemma Stafford on October 2, 2016 at 3:11 am

      4 Tbsp (2oz/60g) butter
      6 Tbsp light-brown sugar
      1 pinch salt – just one!
      2 tbsp whisked egg* (this is really one medium egg, but check it out!)
      1/2 tsp vanilla extract
      10 tbsp all-purpose flour
      1/4 tsp baking soda (this is a ½ of a ¼ tsp)
      8 tbsp chocolate chips (I use dark chocolate)
      This is correct – do not add too much salt – and a medium egg should do it.
      gemma 🙂

  14. noa singer on September 15, 2016 at 9:56 am

    Hi gemma
    how many grams/cups of dough this recipie make? i need to know to make the Chocolate Chip Cookie Cheesecake
    thank you

    • Profile photo of Gemma Stafford Gemma Stafford on September 16, 2016 at 1:52 am

      If you add the ingredients together you get the amount! 🙂

  15. Ourania Papaggeli on August 27, 2016 at 2:14 pm

    Hi Gemma!
    I have not tried this recipe yet but i wanted to ask you if i could make several cookies using this dough. Would that work?

    • Profile photo of Gemma Stafford Gemma Stafford on August 28, 2016 at 2:19 am

      Hi there,
      Yes, this recipe makes about 8 normal sized cookies. You can multiply this up too to make a big batch.
      Gemma 🙂

  16. Tara on August 22, 2016 at 9:18 am

    I love your recipes. Can you do a video for white bread. Thnx

  17. Profile photo of cheuktung101 cheuktung101 on August 9, 2016 at 5:03 am

    Oops, I’m sorry, I just realised that you already put the recipe in the comments section… Thanks for your awesome baking anyways 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 11:41 am

      no worries, thanks for being apart of the community 🙂

  18. Profile photo of cheuktung101 cheuktung101 on August 9, 2016 at 5:01 am

    Hi Gemma,
    This recipe is awesome but one cookie is just not enough for me :))) Can you put full-batch recipes on the blog? Thanks from Hong Kong
    Audrey

    • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 11:54 am

      I’ll add it to my list 🙂

  19. Fira on August 6, 2016 at 6:18 am

    Hye gemma.. I am about to cry because my cookie did not flatten at all after 18 minutes.. I was so excited baking this lovely cookie.. But it does not came out as expected.. Can u please recommend a tip why did this happened? 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on August 9, 2016 at 1:39 am

      Hi fira,
      I am sorry that you are disappointed with your result.
      Did you change the ingredients, or mis-measure? This is the most likely explanation,
      Gemma 🙂

      • Fira on August 9, 2016 at 3:24 am

        Hye gemma! Nope, I am so sorry. I was too disappointed last time because of my excitement to bake the cookies. I think it is obviously because I bake the cookies without using correct tools to measure those ingredients. I only have some regular tablespoons that comes with variety of sizes. So, I will really go the stores and buy the correct utensil and try baking the cookies again. Thanks a lot for your support gemma. I love u! ?

        • Profile photo of Gemma Stafford Gemma Stafford on August 10, 2016 at 2:06 pm

          Ah Fira, you are great to keep at it, better luck next time,
          Gemma 🙂

  20. Profile photo of Kristy Chin Kristy Chin on July 30, 2016 at 10:07 am

    Can I use microwave to bake the cookies? I don’t have an oven.

  21. Lars Angstmann on July 30, 2016 at 2:29 am

    Dear Gemma,
    thank you for sharing this awesome chocolate chip Cookie recipe. It is the best one I made this far and I´ve done tones of recipes. It´s an awesome result: the chewiest and most delicious Cookie I have ever eaten. Thank you for your amazing ideas and your awesome YouTube Chanel and I´m looking forward to many years of bigger bolder baking.
    Lars
    P.S. As being from Germany, please don´t mind my typos.

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 11:24 am

      Hi Lars,
      Well, thank you kind sir! I am happy to have you with us and delighted that this recipe is working well for you.
      Stay tuned, i hope to e around for a long time!
      Gemma 🙂

  22. Lavina on July 29, 2016 at 7:55 am

    Gemma, I’d like to make the cookies in normal size abouta dozen or two. Could you please give me the measurements for a bigger batch in grams please dear? Thanks so much before

    • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 1:45 pm

      Hi Lavina,
      60g /2 oz butter butter
      140g/5 oz light-brown sugar
      1 pinch salt
      1 whisked egg*
      ¼ tsp vanilla extract
      227g/ 8 oz all-purpose flour
      ⅛ tsp baking soda (this is a ½ of a ¼ tsp)
      5 tbsp chocolate chips (I use dark chocolate)
      I have adapted this recipe for you. just be careful about the liquids, this should be a stick but firm dough and should yield 18 cookies, depending on how large you make them. If you roll the dough into a sausage shape in foil or cling film, refrigerate it until chilled and firm, you can cut it according to the size you need,
      Gemma 🙂

  23. Profile photo of Joy Joy on July 28, 2016 at 9:30 pm

    Hi Gemma,
    Love all your recipes.. and todays choc chip cheesecake also. I was wondering tho, unless I missed it, about the recipe for choc chip cookies for a batch, I see you have recipe for single cookie and base for cheesecake.. how would recipe read for batch of choc chip cookies… thanking you in advance. I will add that I look forward to your recipes each Thurs. am glad I found your site.

  24. luna on July 28, 2016 at 2:17 pm

    salted butter*

  25. luna on July 28, 2016 at 2:15 pm

    Hi Gemma!
    Do I use unsalted butter or the sated butter?

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2016 at 12:58 am

      Hi Luna,
      you can use either, you can cut down the amount of salt you add if you like, but all baking loves salt,
      Gemma 🙂

      • luna on July 29, 2016 at 6:28 pm

        Thank you Gemma!:)

  26. Zainab on July 28, 2016 at 12:42 pm

    Gemma to make ur cookie cheesecake do I need to double this recipe ?

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 1:08 pm

      Hi Zainab,
      Yes,do this for a 9 inch pan,
      Gemma 🙂

  27. Belle on July 28, 2016 at 8:53 am

    I wanna make this cookie for the cookie cheesecake. But how much dough do I need? .-.

  28. Keertana on July 27, 2016 at 10:12 am

    Hi..
    I made the chocolate-chip cookie yesterday and it turned out great! My parents were really proud of me for making such an amazing cookie. Thank you so much Gemma!! I LOVE all your recipes and will tune in for more..

    • Keertana on July 27, 2016 at 10:13 am

      Sorry for sending the reply two times..

  29. Keertana on July 27, 2016 at 9:56 am

    Hi..
    I made the chocolate-chip cookie yesterday and it turned out great. My parents were so proud of me for making such an amazing cookie by myself. Thanks a lot Gemma.. LOVE your recipes. Will stay tuned for more.

    • Profile photo of Gemma Stafford Gemma Stafford on July 28, 2016 at 3:44 am

      That is great Keertana,
      I bet they are proud of yuo for lots of things, well done to you,
      Gemma 🙂

  30. Profile photo of Rahul Sangal Rahul Sangal on June 30, 2016 at 5:31 am

    How long should I bake these If they are normal sized ? approx.

    • Profile photo of Gemma Stafford Gemma Stafford on June 30, 2016 at 7:34 am

      Hi Rahul,
      Your baking time will just be a little shorter, keep an eye on them after 15 mins.
      Gemma 🙂

  31. Profile photo of Rahul Sangal Rahul Sangal on June 20, 2016 at 10:25 am

    could you tell me what will the recipe be for a batch of normal sized cookies?

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 10:41 am

      Hi Rahul,
      What is a batch??. If a batch for you is 12 cookies, than multiply this by 4, then it depends on how large you like the cookies. When I am making a batch of cookies I roll the dough into a sausage shape, in cling film, then chill it, and cut it into slices to the size I want. This is a good tip for any cookies! The dough can also be frozen in its sausage shape, wrapped in cling film, and used later,
      Gemma 🙂

      • Profile photo of Rahul Sangal Rahul Sangal on June 30, 2016 at 5:19 am

        Thank you v much 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on June 30, 2016 at 7:35 am

          🙂

  32. Profile photo of chefcoco14 chefcoco14 on June 7, 2016 at 3:40 pm

    I made the chocolate chip cookie and it turned out perfect! My dough was a bit soft so I chilled it in the fridge for 5 minutes before baking it. I baked it for 15 minutes exactly and that was the perfect amount of time for a soft, gooey center and crisp outside edges. My brother and my dad both loved it and so did I! I will definitely make this cookie again and be trying out new ones in the future. Thanks Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on June 8, 2016 at 1:54 am

      Yea! Corrinne, thank you for letting me know, i am happy you got good results,
      Gemma 🙂

  33. Hailey kobeski on May 29, 2016 at 4:48 pm

    I’ve made this recipe so many times and my whole family loves it. I think it’d be really cool if you tried to think of some way to make a cookie on a waffle iron. I think it’d be really cool! Love your channel!

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:56 am

      Hi Hailey,
      Thank you for that suggestion, I do need to do some recipes with the waffle iron. Leave it with me, i will put it on the list,
      Gemma 🙂

  34. habs on May 7, 2016 at 12:03 pm

    hay gemma! i loove your recipes, i made this and it turned out great, can you share this recipe for a big batch please? love from chile!

    • Profile photo of Gemma Stafford on May 9, 2016 at 3:35 pm

      Thanks for your feedback! I will add it to my list. Stay tuned 🙂

  35. Jasmine on May 2, 2016 at 1:56 pm

    My chocolate chip cookie dough is too soft and runny, what should I do?

    • Profile photo of Gemma Stafford Gemma Stafford on May 3, 2016 at 11:23 am

      Hi Jasmine,
      Sounds like you either did not add enough flour to the recipe, or added too much liquid. It is hard to know how to rescue it, but you can try adding flour, it might not be perfect, but it should still be edible,
      Gemma 🙂

  36. Tricia on April 18, 2016 at 1:18 am

    Hi Gemma,
    Could you do a recipe for Oatmeal raisin cookie? Yum!

    Trish

    • Profile photo of Gemma Stafford Gemma Stafford on April 18, 2016 at 3:13 am

      Hi Tricia,
      Yes I could! thank you for that suggestion, I will add this to my list,
      Gemma 🙂

      • maheen on August 8, 2016 at 6:54 am

        Hello Gemma , I wanted to make the classic chocolate chip cookie but I don’t have an oven so how will I make it in my microwave

        • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 11:21 am

          Hi Maheen,
          you cannot do this! classic cookies need convection heat to cook and crisp.
          Gemma 🙂

  37. Gabby on April 10, 2016 at 7:55 pm

    Hello Gemma! This giant cookie recipe is so lovely to make in a pinch when I’m craving chocolate chip cookies, but don’t want a whole batch sitting around!! Thank you for your outstanding recipes! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 11, 2016 at 1:46 am

      Hi Gabby,
      Thank you for your kind comments, I am happy that you found something you like,
      gemma 🙂

  38. Olivia on April 5, 2016 at 2:46 am

    I made the chocolate chip cookie and it was delicious

    • Profile photo of Gemma Stafford Gemma Stafford on April 5, 2016 at 2:52 am

      Hi Olivia,
      Thank you for your kind words, i am so happy to hear that, carry on baking now!
      Gemma 🙂

  39. Rahmat on March 17, 2016 at 6:42 am

    Hi Gemma,
    Loved all your recepies and also tried some of them…All turned out really awesome. Just want to know I have convection microwave, will this cookie be able to cook in microwave convection.Thanks.

  40. tempest on March 12, 2016 at 12:35 am

    hi gemma love your cooking i live in canada i find it really hard to make cookies if its okay to put bananas in the cookies instead of chocolate

    • Profile photo of Gemma Stafford on March 12, 2016 at 3:26 am

      Hi Tempest,
      Banana is a really great ingredient, and so nutritious too. You can make cookies using 2 large over-ripe bananas, 1 cup quick oats, 1tablespoon of peanut butter, or choc chips, or raisins, or what ever you like in dried fruit, with added cinnamon, or ginger or whatever you like in spice. Be inventive! If you use whole oats you may wish to blitz them a bit to make them more flour like,
      Try this, it is a great, easy and healthy cookie,
      Gemma 🙂

  41. Siobhan on February 18, 2016 at 10:51 am

    Hello Gemma
    Love all your recipes, I live in England and miss eating fresh home made brown bread, could you show to make Irish brown bread, all the best your doing great!!

    • Profile photo of Gemma Stafford on February 18, 2016 at 7:12 pm

      I will add it to my list, stay tuned 🙂

  42. leilani on February 4, 2016 at 5:21 am

    Hi i made this and turned out really dry even though i followed the directions very carefully. what did i do wrong?

    • Profile photo of Gemma Stafford Gemma Stafford on February 5, 2016 at 10:59 pm

      Hi, That is funny. I’m surprised. The only thing I can think of is was your butter soft and easy to mix into the other ingredients? because the creamed butter makes it a soft dough.

      • Jasmine on May 2, 2016 at 1:55 pm

        Hi Gemma! I made the chocolate chip cookie dough recently, but the dough is too soft and runny…what should I do?

        • Profile photo of Trang Nguyễn Trang Nguyễn on July 30, 2016 at 12:10 am

          U should make it thinner, maybe 🙂

          • Profile photo of Gemma Stafford Gemma Stafford on July 31, 2016 at 11:26 am

            Hi there,
            yes you could! traditionally in the US we like our cookies to be thicker and chewy! it is a question of taste. I Ireland we always had thinner, crisper cookies/biscuits,
            Gemma 🙂



        • Iyobo on August 22, 2016 at 9:16 am

          I love your recipes. My cookie turned out really well and my brothers and sisters loved it. Can u make a recipe for cinnamon biscuits. Thnx

          • Profile photo of Gemma Stafford Gemma Stafford on August 23, 2016 at 2:41 am

            That is so nice to hear, thank you,
            Gemma 🙂



      • Deborah on July 28, 2016 at 3:16 pm

        Hi. Occasionally I’ve had problems with baking being very dry when I have followed recipes exactly and have discovered 2 reasons for this – 1. All flours are different as different wheat varieties have different moisture absorbtion qualities (I used to work for a company that developed wheat varieties for flour mills so learning that surprised me too) and “biscuit” wheat varieties are bred with different absorption properties so always use the proper flour for what you are baking and also use good quality flour, and 2. I know that here in New Zealand some of the cheaper butter brands contain a higher water content so, when used in baking, the water evaporates leaving a dryer end product. I guess the answer is to always use the best quality ingredients you possibly can. Hope that helps and happy baking ?

        • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2016 at 1:28 am

          Hi Deborah,
          you are so right. thank you for your contribution to our knowledge here. It is a problem when it is hard to be specific about liquids added to flour. This has been particularly difficult for some of the bread recipes, I will be doing a basics video on this subject shortly. Your point on ‘butter’ is also valid. I like to say ‘buy the best you can afford’, for the best results.
          Gemma 🙂

  43. Parminder Singh on January 18, 2016 at 5:39 am

    Hello Gemma,
    Thank you for providing recipe of chocolate chip cookie its great but Gemma I would like to know that what we can use in place of egg as we dont eat or use eggs

    • Profile photo of Gemma Stafford on January 21, 2016 at 1:24 pm

      Thanks for your question! Check out this website http://www.egglesscooking.com/egg-substitutes/ for great egg substitute ideas 🙂

    • Profile photo of Karima Aly Karima Aly on March 31, 2017 at 11:08 pm

      Hi
      I always follow your reverie if I need to do any sweet
      I would like to have a full receive for 3 cup of flower as I have my daughter birthday I need to make a big quantity .

      Thanks
      Karima

      • Profile photo of Gemma Stafford Gemma Stafford on April 1, 2017 at 2:56 am

        Hi there,
        I am giving you a recipe which I designed for this larger batch. It is difficult to work a recipe up, and get it right, so this is for you!
        3 cups/ 450g AP/plain flour
        4 teaspoons of baking powder
        (Or use self raising flour, leaving out the baking powder)
        1 ½ cup / 300 g Brown sugar
        1 cup / 250g / 2 sticks butter
        2 eggs
        1 teaspoon vanilla extract
        ½ teaspoon salt

        Preheat the oven to 190C/360F
        Line baking trays with parchment.

        Cream the butter and sugar until light and fluffy
        Slowly beat in the egg.
        Combine the flour, salt, baking powder and sieve over the wet ingredients.
        Fold lightly into the mix.
        Add the chocolate chips and fold in gently.
        Take a spoon of the mixture and place on the baking tray, leaving some space to spread.
        Bake, for about 10 mins, or until the edges look brown.
        Allow to sit on the tray for a few minutes to firm up.
        Cool on a wire rack before serving.
        Gemma 🙂

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