Chocolate Chip Cookies

Chocolate Chip Cookies

By: Schwartz UK

March 11, 2026

Soft and chewy, these delicious chocolate chip cookies disappear fast! Made with the rich warmth of Schwartz® Vanilla Pod (seeds only) they bake up soft, chewy, and irresistible.

Recipe Info

  • Prep Time:

    10 minutes

  • Cook Time:

    13 minutes

  • Servings:

    Make 17 (1 cookie) servings.

  • User Rating:

Ingredients

  • 175 grams unsalted butter, very soft
  • 125 grams dark brown soft sugar
  • 50 grams light brown soft sugar
  • 50 grams caster sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 large egg, room temperature
  • 1 Schwartz® Vanilla Pod, seeds only
  • 1/2 teaspoon Schwartz® Sea Salt
  • 250 grams plain flour
  • 1/4 Schwartz® Cinnamon Ground (optional)
  • 200 grams dark chocolate, chopped into rough chunks

Nutrition Information

(per serving)

Soft and chewy, these delicious chocolate chip cookies disappear fast! Made with the rich warmth of Schwartz® Vanilla Pod (seeds only) they bake up soft, chewy, and irresistible.

Key products

A clear glass grinder bottle of Schwartz Sea Salt, 60G shows the coarse white salt crystals through the label and features a black and red adjustable grinding cap.
A top-down view shows a rustic meal of roasted chicken, potatoes, and green beans, with drinks served in two amber-colored Barrel glasses.

Sea Salt Adjustable Grinder Mill

£3.20

A clear glass jar of Schwartz Ground Cinnamon 39G is shown against a white background, featuring an orange and black cap and a label with an image of cinnamon sticks.
Grilled pineapple spears, seasoned with Schwartz Ground Cinnamon 39G, are served on rustic plates with vanilla ice cream, a dark sauce, and fresh lime.

Cinnamon Ground

£2.30

Instructions

Instructions

  1. In a medium bowl, put the butter, sugars and Vanilla Pod Seeds and beat for a minute with a spatula until well combined.
  2. Add the egg and beat well until incorporated. Then, mix the dry ingredients in a separate bowl and fold into the wet mix. Finally add dark chocolate chunks and gently mix.
  3. Roll cookie dough into approx. 50 gram balls and place on two baking trays lined with greaseproof paper. Chill in the freezer for 30 mins. 10 minutes before they are due to finish chilling, pre-heat oven to 190°C / 375°F / 170°C Fan / Gas Mark 5.
  4. Place the cookies, evenly spaced over both trays in the centre of preheated oven and bake for 13 minutes. They will appear soft when you remove from the oven, but they will set up when cooling. Leave to cool completely on the trays and enjoy!

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