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Created by The Tesco Real Food team
This is our ultimate chocolate chip cookie recipe. Crispy on the outside with a deliciously chewy centre, master the classic with our top baking tips – plus some fun flavour twists if you're feeling adventurous! See method
of the reference intake Carbohydrate 38.9g Protein 3.7g Fibre 1.5g
Tip: Chilling the dough before baking hydrates the flour for a better texture, and helps develop the flavours.
Flavour twists
Chocolate and ginger: Replace 125g chocolate with roughly chopped stem ginger and add 1 tbsp ground ginger along with the flour.
Brown butter and hazelnut: Melt 155g butter, then bubble for 3-5 mins until foamy and golden; cool completely. Use as per the recipe, adding an extra 1 tbsp water in step 1. Replace half the chocolate with chopped hazelnuts.
Triple chocolate: Reduce the flour by 25g and add 50g cocoa powder. Increase the sea salt to ¾ tsp and use a mix of chopped white, milk and dark chocolate chunks.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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