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Chocolate chip cookies

Chocolate chip cookies

Total Time
25 min
15 min
10 min
With cream cheese for a soft, chewy texture and wholemeal flour and brown sugar extra flavour, this will be your new go-to chocolate chip cookie recipe.


Light cream cheese

cup(s), at room temperature (165g)

Brown sugar

cup(s), (65g)

Caster sugar

cup(s), (75g)


2 medium

Vanilla bean extract, alcohol free

1 tsp

Plain wholemeal flour

½ cup(s), (75g)

Plain flour

½ cup(s), (75g)

Bicarbonate of soda

½ tsp

Skim milk

2 tbs

Milk chocolate chips

170 g, mini


  1. Preheat oven to 180°C. Lightly spray 2 baking trays with oil and line with baking paper.
  2. Beat cream cheese and both sugars in a large bowl with electric beaters until sugar is dissolved. Beat in egg and vanilla until combined.
  3. Combine both flours, bicarbonate of soda and ¼ teaspoon salt in a medium bowl. Add half the flour mixture to cream cheese mixture and beat on low speed until combined. Add milk and remaining flour mixture. Beat until combined. Fold in chocolate chips.
  4. Drop heaped teaspoons of dough about 5cm apart onto prepared trays and press down with damp fingers to form 3cm round cookies. Bake for about 10 minutes or until cookies are lightly golden. Stand cookies on trays for 2 minutes, then transfer to a wire rack to cool completely.


Store cookies in a reusable container at room temperature for up to a week or freeze for up to 1 month.