Best Ever Chocolate Chip Cookies - The Sweet Rebellion
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Best Ever Chocolate Chip Cookies

OK. Don’t be angry! I know it’s been an absolute age since I did a recipe post. Turns out, emigrating is quite stressful… And in-between all the packing, unpacking, house-hunting, and just general settling into a new country I haven’t really done all that much baking.

So to make up for the seriously long absence, I’m going to share one of the worlds best recipes with you. You think I’m exaggerating, don’t you? I’m not! Honestly. If there is only one recipe you try from all the recipes on this blog, let it be this one.

I think the first time I made these cookies, I was just 12 years old. And twenty-something (ahem) years later this recipe is still an absolute hit (you know when the chocolate chips make up the largest ingredient in the recipe that you’re onto a winner). I have yet to meet anyone who doesn’t love these cookies! Golden, crunchy but chewy, and loaded with chocolate and nuts… I mean what’s not to love?

The recipe is super easy to make, really it’s just that the baking takes some time as it makes quite a large batch. Don’t even think of halving the recipe though, because once you have a bite you will see why I call these babies irresistible! Experiment a little with the baking time until you find your perfect balance of crispy-but-still-a-little-chewy texture. But be sure to let the cookies cool completely because they do crisp up a lot once they’ve cooled. And watch them closely in the oven as they burn rather easily.

Now go forth and whip up a batch of the best cookies you will ever eat! Nom nom…


(makes about 50 – 60 cookies)

250g salted butter, softened (1 cup)
150g white sugar (¾ cup)
150g soft brown sugar (¾ cup)
5ml  vanilla essence (1 tsp)
2 large eggs, beaten
300g flour (2 cups + 1 tbsp)
5ml baking powder (1 tsp)
350g chocolate chips (2 cups)
250ml chopped or slivered blanched almonds (1 cup)


  • Preheat the oven to 190°C. Line 2 baking trays with baking paper.
  • In a large mixing bowl cream together butter, both sugars and vanilla for 2-3  minutes until light and fluffy. Add the beaten eggs and beat well.
  • Stir together the flour and baking powder. Gradually add the dry ingredients to the creamed mixture. Mix just until combined.
  • Stir in the chocolate chips and nuts.
  • Drop tablespoonfuls of dough onto the prepared baking tray. Allow some space inbetween the cookies as they will spread. Bake for 8-10 minutes. 
  • If you prefer them very crispy, bake a bit longer but be careful they don’t burn underneath.
  • Cool for a few minutes on the baking tray. then remove to a cooling rack and allow to cool completely.
  • Store in an airtight container.

  • Jeanne Field
    Posted at 12:12h, 29 September Reply

    simply the best !!!!!

    • Astrid
      Posted at 12:41h, 16 March Reply

      Couldn’t agree more 🙂

  • Lana
    Posted at 10:56h, 30 September Reply

    Hi Astrid

    I have been waiting in anticipation for your next blog. i have made the ice cream, mousse and cinnebons – i cannot wait to try this cookie recipe with cadyn.

    Thank for the user friendly recipes


    • Astrid
      Posted at 12:40h, 16 March Reply

      So sorry about the delay – hope it was worth the wait!

  • Sue Lancaster
    Posted at 20:13h, 09 November Reply

    Oh my goodness! These were incredible. Thank you Astrid

    • Astrid
      Posted at 16:01h, 14 November Reply

      Hi Sue! So glad to hear you enjoyed them :).

  • Ronelle Moodliar
    Posted at 18:52h, 30 August Reply

    Can’t wait to try these! They look amazing!

    • Astrid
      Posted at 11:30h, 10 September Reply

      Thank you Ronelle! I make them all the time!

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