This has to be my all-time favourite cookie recipe which I found a few years ago on the BBC website by Antony Worrall Thompson. It is always reliable and it is so easy to do. As a first year student at University with a passion for baking I was really upset at the thought of not being able to bake as I thought I didn’t have all the right equipment. But with a little bit of creativeness and poetic license I feel any recipe is possible the key is to just experiment.

I have turned to the USA way of thinking by converting everything to cup measurements and the cookies still turn out perfectly. I use my measuring jug to get these measurements as it also shows cup sizes, but if you can go out and buy the cups as a set then that is even better. I worked out the measurements below using a grams to cups converter website on the Internet.

Recipe: Chocolate Chip Cookies Without the Scales

Yield: 18-20 cookies


  • . 1.5 Cups (350g) plain flour
  • . 1 tsp. bicarbonate of soda
  • . 225g salted butter softened (use the measurements provided on the pack. It’s usually shows 50g measurements so estimate a little)
  • . 0.75 Cups (175g) Caster Sugar
  • . 0.75 Cups (175g) Light soft brown sugar
  • . 2 Eggs
  • . 1 tsp. of Vanilla extract (Let’s be honest what student do you know that actually has this in their cupboard? If you have it great if you don’t it doesn’t make that much difference so forget about it)
  • 350g Dark Chocolate (Shaved, use a sharp knife to cut shaved pieces of the chocolate) Again use the packet to measure out how much you need.


  1. Preheat Oven to 190 degrees C
  2. Combine flour and bicarbonate of soda, put to one side.
  3. Beat together butter and sugar until creamy – basically until combined and then keep going a bit until it changes colour slightly and the mixture becomes ‘lighter,’ both in appearance and consistency.
  4. Gradually beat in eggs
  5. Add flour mixture in, in stages be sure to get to the bottom of the dish to ensure no floury patches. If the mix seems too runny add in more flour until the batter becomes thick enough to scoop up with the spoon and throw off in clumps.
  6. Stir in chocolate
  7. This next step is optional but is the best way to ensure even sized and well shaped cookies. Get two sheets of cling film and split the cookie dough in half. Place each half of dough onto the cling film sheets and arrange in a long sausage like shape. It will roughly be about 30cm long and 6-7cm in width. Wrap up the dough and roll into a circular shape. If you have time and are patient enough to wait, put the cookie dough into the fridge for 30 minutes. Alternatively, at this stage, you can wrap the dough in kitchen foil as well and store it in the freezer for about 3 months - this will ensure you can always have cookies on hand whenever you need a little pick me up.
  8. Once chilled enough the dough will harden slightly so cutting them into even chunks will be far easier. Cut the cookies into slices; remember they will spread, so around 2 cm thick will suffice. Transfer to a pre greased baking sheet and bake.
  9. Cook for 9-11 minutes – remember cookies will always feel soft when you take them out but they will harden. I personally prefer my cookies soft and gooey, so I always take them out at 9 or 10 minutes depending on their size. Bake the cookies in batches and see what type of cookie you like best.
  10. These cookies are best served warm and store well in both the fridge and the cupboard in an airtight container. They get eaten fast so make sure you make plenty in order to keep everyone happy.

About The Author

I am a first year Business Management student at Queen Mary University. I have an intense love for all things lifestyle and culture related.

Leave a Reply

Your email address will not be published.