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Chocolate Chip Cookies


Friday’s call for a fresh batch of fresh homemade chocolate chip cookies! Oozing with melted chocolate, a crunchy outside texture with a soft and warm inside, pure indulgence!

Do you love cookies as much as I do?! They are such an easy sweet treat that everyone always enjoys, especially the kind that’s filled with decadent chocolate, yum!


Can you believe I haven’t posted a regular chocolate chip cookie recipe before?? I thought I had but that was actually my chocolate chip muffins, similar but not! I do have a dark chocolate chip cookie recipe which is a chocolate cookie with chocolate chips. This recipe is a regular vanilla cookie with chocolate chips folded through, you know, the regular chic-chip cookie. Confused? Yeah me too! 😉

Here it is though, my delicious, simple and classic chocolate chip cookies! I used the base of my White Chocolate + Macadamia Cookies but replaced those two ingredients with chopped dark chocolate. You can also use chocolate chips but I wanted pure decadence with the melted chocolate oozing from the cookies. I think you would have to agree with me there too wouldn’t you?!



I just LOVE this awesome cookie recipe. You can use this recipe as a base and incorporate any flavours you want, the world is your oyster, or shall I say, the world is your cookie!

What are your favourite cookie flavours? Or flavour combinations? I love creating new flavours and pairing classic ones together. Sweet treats are always in my household and especially the chocolate sweet treats!

I hope you enjoy these yummy cookies! You can whip these beauties up in less than 1 hour. Perfect and delicious! Enjoy!


Chocolate Chip Cookies
Prep time
Cook time
Total time
Recipe type: Cookies, Gluten Free, Dairy Free, Vegetarian
Serves: 15-18 cookies
  • 1½ cups gluten free all purpose flour, I use Bobs Red Mill ‘1-to-1 Baking Flour’*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ cup coconut oil, room temperature
  • ¾ cup coconut sugar
  • 1 egg
  • 1 tsp vanilla bean extract
  • 1 cup (200g) dark cooking chocolate, roughly chopped
  1. Preheat oven to 180ºC (356ºF). Line a baking tray with parchment paper, set aside.
  2. Combine flour, baking powder and baking soda together in a mixing bowl. Set aside.
  3. Using a hand mixer or a stand mixer fitted with the whisk attachment, whisk together coconut oil and coconut sugar in a large mixing bowl until well combined and just beginning to get fluffy.
  4. Add egg and vanilla, whisk until light, fluffy and smooth.
  5. Gradually add in flour mixture, whisking well until it begins to form a soft dough.
  6. Fold through chopped chocolate.
  7. Form into a dough, wrap in cling film and refrigerate for 15 minutes.
  8. Remove from refrigerator and form into balls/cookies. Approx. 2 tablespoons worth each. Place onto prepared tray, pressing down on them slightly, you don’t want them as a complete ball so press them down halfway. Leaving 2 inches between each cookie as they do spread.
  9. Bake for 9-12 minutes or until lightly golden.
  10. Remove and cool on tray for 10 minutes.
  11. Transfer to a wire rack to cool completely.
  12. Serve and Enjoy!
Store in an airtight container, in the pantry or refrigerated, for 4-6 days.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.



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