There’s something incredibly nostalgic about the smell of chocolate chip cookies wafting through the kitchen. It takes me right back to cozy afternoons at my grandmother’s house, where a warm cookie and a glass of milk could fix almost anything. That memory is what led me to try Nigella Lawson’s chocolate chip cookie recipe. I remember watching her on TV, effortlessly mixing ingredients with that warm charm she’s so known for. Her cookies always looked perfectly chewy, golden at the edges, and packed with gooey chocolate chunks. I knew I had to try them for myself.
The first time I baked these, I was hooked. These aren’t just any chocolate chip cookies. They’re rich, slightly crisp on the outside, but soft and chewy in the middle, just the way I like them. The ratio of brown sugar to white sugar gives them that deep, caramel-like flavor, and the generous helping of chocolate chips is absolutely irresistible.
I’ve made these for family get-togethers, weekend treats, and even as part of homemade gift boxes. And every single time, I get asked for the recipe. There’s a magic to this particular version that I haven’t found anywhere else, and I think a big part of it is Nigella’s simplicity. There’s nothing fussy about these cookies. They’re straightforward, forgiving, and absolutely delightful.
If you’ve been searching for the ultimate chocolate chip cookie recipe, one that satisfies your craving for something sweet, buttery, and chocolate-studded, then you’re in the right place. Let me take you through my favorite way to make Nigella Lawson’s chocolate chip cookies.
What are Nigella Lawson’s chocolate chip cookies?
Nigella Lawson’s chocolate chip cookies are a delicious take on the classic cookie, featuring a soft and chewy texture with just the right amount of crispness around the edges. They are made with basic pantry ingredients like flour, butter, sugar, eggs, and a generous amount of chocolate chips. What sets them apart is their perfect balance of sweetness, chewiness, and chocolate. These cookies don’t require any special equipment or hard-to-find ingredients, and they’re ready in under 30 minutes, making them ideal for both novice and experienced bakers.
Why you should try this recipe?
You should try this recipe because it’s easy, foolproof, and utterly satisfying. Whether you’re craving something sweet after dinner, want to surprise your kids with a homemade snack, or need something comforting on a rainy day, these cookies are just perfect. They have a beautifully soft center and just enough crunch around the edges to give you that classic cookie experience. Plus, you get to control the ingredients, so you can use your favorite chocolate or adjust the sweetness to your liking.
Ingredients needed to make Nigella Lawson chocolate chip cookies
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150 grams soft unsalted butter
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125 grams light brown sugar
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100 grams white sugar
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2 teaspoons vanilla extract
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1 large egg
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1 large egg yolk
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300 grams all-purpose flour
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½ teaspoon baking soda
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300 grams chocolate chips or chunks (semi-sweet or milk, as per preference)
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A pinch of salt
Instruction to make Nigella Lawson chocolate chip cookies
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Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
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In a large bowl, cream the soft butter with both sugars until light and fluffy. This usually takes about 2 to 3 minutes using a hand mixer.
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Add the vanilla extract, then crack in the egg and extra yolk. Beat until well combined.
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In a separate bowl, mix the flour, baking soda, and salt.
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Gradually add the dry ingredients to the wet mixture, mixing gently until fully incorporated. Don’t overmix.
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Fold in the chocolate chips using a spatula or wooden spoon.
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Scoop the dough into balls (about 1.5 tablespoons each) and place them on the prepared baking tray, leaving space between each.
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Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden but the centers still look a little soft.
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Let them rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
Nigella Lawson's chocolate chip cookies
Equipment
- Oven
Ingredients
- 150 grams soft unsalted butter
- 125 grams light brown sugar
- 100 grams white sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 300 grams all-purpose flour
- ½ teaspoon baking soda
- 300 grams chocolate chips or chunks semi-sweet or milk, as per preference
- A pinch of salt
Instructions
- Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
- In a large bowl, cream the soft butter with both sugars until light and fluffy. This usually takes about 2 to 3 minutes using a hand mixer.
- Add the vanilla extract, then crack in the egg and extra yolk. Beat until well combined.
- In a separate bowl, mix the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until fully incorporated. Don’t overmix.
- Fold in the chocolate chips using a spatula or wooden spoon.
- Scoop the dough into balls (about 1.5 tablespoons each) and place them on the prepared baking tray, leaving space between each.
- Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden but the centers still look a little soft.
- Let them rest on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use good-quality chocolate. I sometimes chop up a bar instead of using chips for more variety in texture.
- Don’t skip the extra yolk. It adds richness and helps create that chewy texture.
- Chill the dough for 20 to 30 minutes before baking if you want thicker cookies.
- Don’t overbake. They continue to cook slightly after coming out of the oven, so pull them out when they still look a bit underdone in the center.
Nutritional value
Approximate values per cookie (based on 20 cookies):- Calories: 220
- Carbohydrates: 28g
- Protein: 2.5g
- Fat: 11g
- Sugar: 18g
- Fiber: 1g
What goes well with Nigella Lawson chocolate chip cookies
These cookies pair wonderfully with a glass of cold milk, a warm cup of coffee, or even a scoop of vanilla ice cream. I’ve also enjoyed them with a hot cup of chai on a winter evening. If you’re entertaining, try serving them with a chocolate fondue or as part of a dessert platter.
My tips to make the best Nigella Lawson chocolate chip cookies
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Use good-quality chocolate. I sometimes chop up a bar instead of using chips for more variety in texture.
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Don’t skip the extra yolk. It adds richness and helps create that chewy texture.
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Chill the dough for 20 to 30 minutes before baking if you want thicker cookies.
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Don’t overbake. They continue to cook slightly after coming out of the oven, so pull them out when they still look a bit underdone in the center.
Easy variations of Nigella Lawson chocolate chip cookies
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Add chopped walnuts or pecans for a crunchy twist.
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Swap out half the chocolate chips for white chocolate or butterscotch chips.
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Mix in a teaspoon of instant espresso powder to deepen the flavor.
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Add a sprinkle of sea salt on top before baking for a sweet and salty bite.
Best way to store Nigella Lawson chocolate chip cookies
I store these cookies in an airtight container at room temperature, where they stay fresh for up to 5 days. If I make a big batch, I freeze the dough balls and bake them as needed. You can also freeze baked cookies and reheat them gently in the oven for that fresh-baked feel.
Nutritional value
Approximate values per cookie (based on 20 cookies):
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Calories: 220
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Carbohydrates: 28g
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Protein: 2.5g
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Fat: 11g
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Sugar: 18g
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Fiber: 1g
These numbers can vary depending on the size and chocolate used.
FAQs
Can I make these cookies without eggs?
Yes, you can use an egg replacer or mashed banana, but the texture may be slightly different.
Can I reduce the sugar?
Absolutely. You can cut the sugar by 20 percent without affecting the structure much.
Can I make the dough ahead of time?
Yes, the dough keeps well in the fridge for up to 3 days or in the freezer for a few months.
Do I need to use both brown and white sugar?
Using both gives the best texture and flavor, but you can use just one type in a pinch.
Why is there an extra yolk?
It adds richness and helps achieve that chewy center Nigella’s cookies are known for.
Conclusion
Baking these chocolate chip cookies has become a bit of a ritual for me. Whenever I’m feeling stressed, nostalgic, or just in the mood to treat myself, I reach for this recipe. There’s a comfort in the process itself—softening the butter, mixing in the sugars, folding in the chocolate—and a bigger joy in seeing those golden cookies puff up and crackle in the oven.
The first time I made Nigella Lawson’s cookies, it felt like I had struck gold. They were everything I wanted in a cookie. Sweet but not overly sugary, rich without being too heavy, and full of melty, gooey chocolate bits in every bite. Since then, they’ve become my go-to for bake sales, birthdays, or just because. They’ve never failed me, and I doubt they ever will.
One of my favorite memories is baking a batch of these cookies with my niece. Her eyes lit up when she tasted one straight from the tray. That’s when I realized how powerful food can be—not just as sustenance, but as a way to create joy, connection, and lasting memories. That’s why I keep coming back to this recipe, and why I’m so happy to share it with you.
If you try it, I hope it becomes as much a part of your kitchen as it is of mine. Bake a batch, share them with someone you love, or keep them all to yourself. No judgment here. Either way, you’ll be left with that unmistakable smell of home, the warm satisfaction of homemade cookies, and a recipe that you’ll want to pass on.
Let me know how your batch turns out. And if you come up with a fun variation, I’d love to hear about it.
