Easy soft bake chocolate chip cookies recipe, with a crumbly outer edge, a gooey centre and melted chunks of Cadburys dairy milk chocolate.
🍪 Cookies with dairy milk chocolate
If you're looking for a little, soft, gooey treat to bake up in the kitchen, then look no further. Definitely, 100 percent make these chocolate chip cookies, right now! I cannot stress enough how good they are, nor give enough warning about their all-consuming, addictive nature. They must contain some kind of magic, or maybe its just all the sugar and chocolate 🙂
All I can think about right now is how good my treacle and cardamom homemade ice cream would be sandwiched between two of these luscious cookies. 😯
⏲️ How do you bake soft cookies?
Making soft bake cookies is all about the length of time they are in the oven. I find that baking for around 10 minutes gives a nice soft cookie, whereas 12 minutes gives more of a crunch.
🥘 What you'll need to make this recipe
To make 12 of these delicious dairy milk soft bake cookies the ingredients you will need are:
- 250g Plain flour
- 100g Caster sugar
- 250g Cadburys dairy milk chocolate (broken into chunks)
- 1 medium egg and 1 egg yolk
- 175g soft brown sugar
- 150g unsalted butter (room temp)
- Half teaspoon bicarbonate of soda
- Pinch of sea salt
Cadburys chocolate substitute: If you can't get hold of any Cadburys chocolate or if you're not a dairy milk fan, you can replace with any other bar of chocolate. Alternatively, why not try this recipes with Chocolate chips, chunks of Terrys chocolate orange, chunks of Galaxy, Malteasers ....the options are endless!
🔪 Step by step instructions
The recipe for these soft bake cookies really is very simple and straight forward. I've used as few ingredients as possible, in order to create a traditional, bog-standard cookie.
- Prepare dry ingredients: Pre heat the oven to 200 degrees C. Mix together flour, bicarb of soda and salt in a large bowl.
- Mix wet ingredients: Use a stand mixer or electric whisk to combine the soften butter with the brown and white sugar
- Add eggs: Gradually add the whisked eggs to the butter and sugar mix to form a cookie dough mix.
- Fold in dry ingredients: Add the dry ingredients and the chocolate to the cookie dough mix and fold together until full combined.
- Bake: Form balls from the cookie dough and spread evenly on a baking tray. Place in the centre of the oven and bake for 10 minutes or until just golden brown.
- Leave to cool: Cool on a wire rack, then serve and enjoy!
🍬 What does brown sugar do during baking?
This recipe calls for 2 types of sugar: the brown is needed due to its molasses content, which is acidic and reacts with the bicarb. The white sugar balances out the brown sugar and stops the cookies becoming too dark during baking. The reaction with the molasses and bicarb helps to create a nice, light cookie due to the production of a bit of air.
And its well worth the extra effort to weigh out two types of sugar. These cookies are extra special, extra tasty and certainly a treat we'll be having plenty more of in the future.
❄️ Can I freeze soft bake cookies?
It's best to freeze these soft bake cookies before baking. For best results shape the unbaked cookie dough into a cylinder. Wrap with cling film and freeze. When you're ready to bake, remove the frozen cookie dough from the freezer. Unwrap and slice the cylinder into circles around a cm thick. Place the frozen circles onto a baking tray and bake for 20 minutes or until cookies just start to turn golden brown.
💭 Recipe tips for chocolate chip cookies
Use soften, room temperature butter, which will combine with the sugar and make it easier to cream together
Use both brown and white sugar to ensure an even golden colour when baking
Do not rush the addition of the eggs as the mixture can split of added too quickly. If you think you may have added to much egg at any point, add a couple of spoonfuls of the dry ingredients mixture before continuing.
After forming your cookie dough balls, make sure you space them out well on the tray - they will spread once in the oven.
For a soft bake cookie remove from the oven after around 10 minutes or just as the cookies start to turn golden brown. The cookies may appear underdone at this point but they will harden slightly as they cool. For a harder more crumbly cookie, bake for 12 minutes.
🍰 Other baking recipes you may like to try
For other easy bakes you can try at home have a look at my apple crumble, cinnamon swirls, Bakewell tart, chocolate muffins, raspberry and lemon muffins, banana bread, gooey chocolate brownies recipe, or my super easy lemon drizzle cake.
Other biscuit recipes
- Shortbread and blackcurrant biscuits,
- Peanut butter and chocolate biscuit squares
Let me know what you think of these dairy milk cookies by leaving a comment and rating below! You can also save this recipe on pinterest: Soft Bake cookies. Or if you prefer you can pin the video!
📋 Soft Bake Cookies with Dairy Milk Chocolate Chunks
- Electric Stand Mixer and hand whisk
- Flat baking tray
- 250 g Plain Flour
- ½ teaspoon Bicarbonate of Soda
- Pinch of crushed sea salt
- 150 g Unsalted butter room temp
- 175 g Soft brown sugar
- 100 g Caster Sugar
- 1 medium whole egg
- 1 medium egg yolk
- 250 g Cadburys milk chocolate roughly broken up into chunks
- Preheat the oven to 200 degrees C (fan). Sieve the flour into a large bowl and mix in the bicarb and salt. Set to one side.
- Cube the soft butter and add to your mixer bowl (or add to a standard large bowl if you are mixing by hand). Add both the brown sugar and caster sugar to the butter and cream together.TIP: If using a mixer, start on a low speed and gradually increase to full. Mix on high for 5-10 minutes until creamy and lighter in colour. If mixing by hand use a large wooden spoon and beat for several minutes until light and creamy.
- Next, whisk together the whole egg and egg yolk and then slowly add this to your butter mix, with the mixer still on high. Do not rush the addition of the egg. If mixing by hand: add a bit of the egg mixture then stir - continue to add & stir until all the egg is fully combined.
- Next add the flour and chocolate to the mixture and use a spatula to fold in well. Make sure all the flour is fully combined with the cookie mixture.
- You should now have a nice gooey cookie dough ready for baking. Use your hands to shape the dough into little balls (around 2 - 2.5 cm diameter) and place on a baking tray. Leave plenty of space around each ball as they will spread as they bake. I baked mine in 2 batches to ensure plenty of space.
- Place the cookie balls in the oven and bake for 10 minutes or until slightly golden. To ensure a soft baked cookie, remove from the oven just as they start to turn golden brown, the cookie dough may appear undercooked but this will set further during cooling and help to keep the cookies soft.
- Once removed from the oven, leave to cool on the tray for 5 minutes before carefully transferring to a wire rack. Cool for a further 20 minutes - then enjoy!!
- Use soften, room temperature butter, which will combine with the sugar and make it easier to cream together
- Use both brown and white sugar to ensure an even golden colour when baking
- Do not rush the addition of the eggs as the mixture can split of added too quickly. If you think you may have added to much egg at any point, add a couple of spoonfuls of the dry ingredients mixture before continuing.
- After forming your cookie dough balls, make sure you space them out well on the tray - they will spread once in the oven.
- For a 'soft bake' cookie remove from the oven after around 10 minutes or just as the cookies start to turn golden brown. The cookies may appear underdone at this point but they will harden slightly as they cool. For a harder more crumbly cookie, bake for 12 minutes.
- Chocolate chip cookies can mean any kind of chocolate so feel free to use standard chocolate chips or dairy milk chunks. Or go for something completely different like chunks of chocolate orange, fruit and nut chunks, malteasers, broken up matchmakers - whatever takes your fancy.
Hi, my mum basically dislikes me buying extra ingredients so I have to virtually always make do with what we have. Can you use self raising instead of plain? Also muscavado instead of light brown and salted butter instead of salted? Thank in advance.
Hi Louise, thanks for your comment. I haven't tried this recipe with self raising flour but I think it should work.....the texture may be slightly different but I wouldn't think it would ruin the cookies. If you do use self raising I would leave out the bicarb of soda. And yes salted butter and muscovado should be fine but just be aware that this will alter the flavour and the colour, but neither of these things are necessarily a bad thing. Do let me know how it goes and how your cookies turn out. Thanks 🙂 Debbie x
Fabulous recipe. I’ve used it lots of times now. I occasionally swap out milk with dark, white or all three combined. They all taste delicious. Firm favourite. Thank you!
Thanks for your comment Taryn! Great to hear that you are enjoying cookies 🙂
Angela / Only Crumbs Remain
Ooh my goodness Debbie, these look so incredable! That lovely melted chocolate is so drool worthy! I can very much understand why you were stalling on making them - they wouldn't have lasted long in our house either! Thankyou too for joining in with #BakingCrumbs
PS, congratulations on your forth coming wedding Debbie 🙂 x
Thank you so much Angela!! And thanks for setting up baking crumbs!! 😀 looking forward to sharing lots more bakes!! A healthy chocolate muffin is next on my list!! 😀 xx
Heyy, can you please tell me how sweet the cookies turn out? And what happens if i want them less sweet, how can i reduce the sugar? Thank youu❤️
Hi Meera, thanks for getting in touch. The cookies aren't overly sweet but the addition of chocolate chunks does make them sweeter. You could try with less chocolate or smaller chocolate chips. Reducing the actual sugar content could affect the bake of the cookies. So I wouldn't recommend this. Debbie x
Hiya Kat - Yes I just missed Julys but they are up on Augusts linky now 🙂 Thanks so much!!
ahhhh thanks so much Jenny!! and thanks for pinning - and yes do let me know how you get on with them - I hope you love them as much as I did 🙂
hahaha - yes I love the oozy, yummy pockets of chocolate as well - absolute heaven 🙂
Amazing! Sometimes everyone needs a treat and I can see why these didn't last long! Thanks for sharing with #CookOnceEatTwice x
Thanks Corina! haha - yes I'm counting down the days until I can get away with making them again 😀