NIBBLES: The world’s best Chocolate Chip Cookies

NIBBLES: The world’s best Chocolate Chip Cookies, Sugar & Spice
COOKIES scaled

It’s been quite some time since I shared a recipe post!  So, I wanted to go into the new year with a bang and share something great.  These are probably my favourite cookies ever, both to eat and make!


These Chocolate Chip cookies were a recipe I found on Pinterest.  I have so many boards and far too many pins that I very seldom manage to work my way through the recipes I’ve gathered.  This one really spoke to me, however, as I’m a big fan of the simple Choc Chip Cookie.  It truly is the best recipe I’ve tried so far, and everyone loves these.  They don’t last long in our house at all (you can eat 4 easily without realising it!) and my father in law always requests these.


This recipe is not just delicious but also super simple, and great for preparing in advance.  I found the recipe at THIS LINK originally on Oh Sweet Basil, and the recipe was rated by the NY Times as the best chocolate chip recipe ever!


So… here is your recipe!  I’ve given you the basic recipe that I found (with some small tweaks here and there), but with regards to the chocolate chips – I add as many as I find suit me (AKA a heck of a lot).  I’ve also used all different chocolates in these and love them all.  I usually buy a couple of slabs of chocolate and chop them up into small chunks.

The World’s Best Chocolate Chip Cookies

NIBBLES: The world’s best Chocolate Chip Cookies, Sugar & Spice


2 cups minus 2 tablespoons cake flour

1 & 2/3 cups white bread flour

1 & 1/4 teaspoons bicarb

1 & 1/2 teaspoons baking powder

1 & 1/2 teaspoons coarse salt

1 & 1/4 cups butter

1 & 1/4 cups light brown sugar

 1 cup plus 2 tablespoons white sugar

2 large eggs

2 teaspoons vanilla extract

1 & 1/4 pounds chocolate chips (I add however much I want in the cookies)

sea salt


Sift the flours, bicarb, baking powder and salt and set aside.

In your mixer, cream together the sugar and butter on high speed until very light and fluffy (for around 5 minutes).

Add eggs, one at a time, beating well after each one.

Stir in vanilla extract.

Reduce to a lower speed and add dry ingredients.  Mix until just combined (for around 5-10 seconds).

Drop in chocolate and mix in gently without breaking the pieces.

Wrap the dough in plastic wrap and refrigerate for 24-36 hours.  Can be refrigerated up to 72 hours.  (I have tried just popping this in the fridge for a couple of hours to firm up.  The cookies still work and taste great, but for best results, leave them in the fridge for a minimum of 24 hours).

When ready to bake, preheat the oven to 180º.

Line a baking sheet with baking paper or grease very well. (I use a silicon baking matt – best buy ever!)

Using a spoon, scoop dough and roll into a ball, and place on the baking sheet.  Sprinkle lightly with sea salt.  (I only do the sea salt sometimes, but it can be easily omitted).

 Bake for around 18-20 minutes, or until golden brown.

Cool on a wire rack.

Eat and enjoy!  (great with a cup of tea!)



If you’d like to check out my Pinterest, and see what other delicious recipes I have, CLICK HERE.


You can also check out some of my other recipe posts here:

Christmas Bourbon Eggnog

Unicorn Toast

Thai Peanut Chicken Thighs

Summer Salads

St Patrick’s Day Rice Krispie Treats


What are your favourite cookies or biscuits?


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Beauty and Lifestyle blogger, wine addict and all-round lover of all things beautiful and sparkly!

This Post Has 5 Comments

  1. Mariska Goussard

    Oh man! You can bet your sweet cookies I am making these this weekend! Droooooling over here!

    1. Siobhan

      They’re amazing.. if you want to try them quicker, you can pop them in the fridge for an hour or two.. it’s better if you leave them overnight, but they’re still tasty!

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