Copycat Jamie Oliver’s Chocolate Chip Cookies Recipe

I want to share with you one of my all-time favorite recipes, Jamie Oliver’s Chocolate Chip Cookies.

How to make Jamie Oliver’s Chocolate Chip Cookies

Jamie Oliver’s Chocolate Chip Cookies are a classic-style cookie recipe inspired by the British chef Jamie Oliver, known for his simple, rustic approach to baking.

Ingredients

For the Cookie Dough:

• 125g unsalted butter (softened)
• 100g soft light brown sugar (adds a caramel flavor)
• 125g caster sugar (perfect for that golden crunch)
• 1 medium egg (at room temperature)
• 1 tsp vanilla extract (pure vanilla for the best flavor)
• 200g plain flour (all-purpose flour works fine)
• ½ tsp baking powder
• A pinch of sea salt (balances the sweetness)

For the Chocolate Chips:

• 200g dark chocolate chips or chopped chocolate

Instructions:

1. Before you get into the mixing, preheat your oven to 180°C/350°F/gas 4. Line a baking tray with parchment paper to avoid sticking.
2. In a large mixing bowl, cream together the softened butter, light brown sugar, and caster sugar until the mixture becomes pale and fluffy. Use a hand mixer or mix vigorously with a wooden spoon. This step is key to ensuring your cookies are soft inside.
3. Crack the egg into the mix and beat well. Add in the vanilla extract and continue mixing until everything is well combined.
4. Sift the plain flour, baking powder, and a pinch of salt into the bowl. Mix gently until a dough starts to form—don’t overmix!
5. Stir the chocolate chips (or chunks) into the dough with a wooden spoon or spatula. Make sure they’re evenly dispersed so each cookie is packed with chocolaty goodness.
6. Spoon out small portions of dough (about a teaspoon or a golf ball size for medium cookies) and roll them into balls. Place them on the lined baking tray, making sure there’s enough space between each cookie for them to spread while baking.
7. Pop the tray into the oven and bake for 10-12 minutes. Keep an eye on them—they should be golden on the edges but still soft in the center. The cookies will continue to cook slightly as they cool on the tray.
8. Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack. Grab one while it’s still warm and prepare to fall in love!

Top Baking Tips for Success

• Quality Chocolate Makes a Difference: Jamie often emphasizes the importance of good-quality chocolate. Opt for at least 70% dark chocolate for a rich flavor. Of course, use your favorite type of chocolate, or mix things up with white, milk, or even caramel-flavored chocolate chips.
• Chill the Dough for a Perfect Texture: For chewier cookies, chill the dough for 30 minutes in the fridge before baking. This step prevents them from spreading too much.
• The Sea Salt Finishing Touch: Before baking, sprinkle a light pinch of sea salt over the cookie dough balls for an elevated sweet-and-salty flavor.
• Don’t Overbake: The key is to bake until the edges are set but the centers look slightly underdone. They’ll continue to firm up as they cool, resulting in a perfectly chewy texture.
• Experiment with Add-Ins: Jamie’s recipes are always flexible—feel free to jazz it up with extras like chopped nuts, dried fruit (like cranberries), or even a spoonful of peanut butter mixed into the dough.

Ingredients Substitutes

Jamie Oliver’s Chocolate Chip Cookies recipe is already packed with flavor, but sometimes you might find yourself missing an ingredient—or you want to give the recipe your own unique spin.

Butter Substitutes

Butter plays a crucial role in the cookie’s texture, richness, and flavor. If you’re out of butter or need a dairy-free option:

• Coconut Oil: Use 125g melted coconut oil in place of butter. It adds a subtle tropical flavor and creates a slightly chewier cookie.
• Vegetable Oil: Replace the butter with 100ml vegetable oil, adjusting for consistency. Note: You may lose some of the buttery taste.
• Applesauce: For a healthier or moist option, swap with ½ cup unsweetened applesauce. This will make the Jamie Oliver’s Chocolate Chip Cookies softer, but you may need to reduce the sugar slightly to avoid over-sweetness.
• Margarine: A common replacement, margarine keeps the texture similar to butter. Choose one with a neutral flavor.

Sugar Substitutes

Cookies rely on two types of sugar in Jamie’s recipe: light brown sugar (for caramel notes and chewiness) and caster sugar (for crisp edges). Here are some substitutes:

• Brown Sugar Substitute: Use white sugar mixed with 1 tablespoon of molasses for every cup to mimic the caramel-like flavor of brown sugar. You can also use coconut sugar for a less refined option.
• Caster Sugar Substitute: Granulated sugar works as a good replacement for caster sugar. For a finer texture, pulse granulated sugar in a blender to replicate caster sugar.
• Healthier Option: Substitute both sugars with honey, agave syrup, or maple syrup. You’ll need to reduce the overall wet ingredients to maintain the dough’s consistency.

Egg Substitutes

Eggs provide structure and act as a binding agent, but there are plenty of alternatives, especially for vegan diets:

• Flaxseed Meal: Combine 1 tablespoon ground flaxseeds with 2.5 tablespoons water for each egg. Let it sit for 5 minutes to form a gel-like consistency.
• Chia Seeds: Similar to flaxseeds, mix 1 tablespoon of chia seeds with 2.5 tablespoons of water for your egg substitute.
• Applesauce or Mashed Banana: Replace each egg with ¼ cup unsweetened applesauce or mashed banana for extra moisture. Keep in mind, they’ll add a fruity flavor.
• Greek Yogurt: Use ¼ cup plain Greek yogurt per egg for added richness.
• Aquafaba: The liquid from canned chickpeas can mimic egg whites; use 3 tablespoons of aquafaba per egg. Whisk before adding for better results.

Vanilla Extract Substitutes

If you’re out of vanilla extract or want to try something different:

• Maple Syrup: A dash (about ½ teaspoon) can add warmth and sweetness.
• Vanilla Paste or Powder: A direct substitute, use the equivalent amount.
• Almond Extract: Add flavor depth—though stronger than vanilla, so use sparingly (¼ teaspoon).
• Cinnamon or Cardamom: For a warmer twist, add ½ teaspoon ground cinnamon or cardamom for subtle spice.

Plain Flour Substitutes

Plain flour gives cookies structure, but if you’re looking for gluten-free or whole-grain alternatives:

• Gluten-Free Flour: Swap cup for cup with a gluten-free baking blend.
• Almond Flour: Replace up to 50% of the plain flour for a nutty, slightly denser cookie. Adjust wet ingredients as almond flour absorbs less moisture.
• Oat Flour: Use 1 cup oat flour for every 1 cup of plain flour. Oat flour gives the cookies a slightly chewy texture.
• Whole Wheat Flour: Substitute for plain flour to add fiber and nutrients. Use ¾ cup whole wheat flour for every 1 cup of plain flour to avoid overly dense cookies.

Final Thoughts

There’s a magical joy in whipping up a tray of chocolate chip cookies, and Jamie Oliver’s chocolate chip cookies recipe delivers on all fronts: melt-in-your-mouth texture, rich chocolate flavor, and that homemade charm.

More Baked Dish Recipes:

• Copycat Jamie Oliver’s Crumpets Recipe
• Copycat Jamie Oliver’s Banana Bread Recipe

Jamie Oliver's Chocolate Chip Cookies

Serves: 4` Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 140 calories 7 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Cookie Dough:

• 125g unsalted butter (softened)
• 100g soft light brown sugar (adds a caramel flavor)
• 125g caster sugar (perfect for that golden crunch)
• 1 medium egg (at room temperature)
• 1 tsp vanilla extract (pure vanilla for the best flavor)
• 200g plain flour (all-purpose flour works fine)
• ½ tsp baking powder
• A pinch of sea salt (balances the sweetness)

For the Chocolate Chips:

• 200g dark chocolate chips or chopped chocolate

Instructions

1. Before you get into the mixing, preheat your oven to 180°C/350°F/gas 4. Line a baking tray with parchment paper to avoid sticking.
2. In a large mixing bowl, cream together the softened butter, light brown sugar, and caster sugar until the mixture becomes pale and fluffy. Use a hand mixer or mix vigorously with a wooden spoon. This step is key to ensuring your cookies are soft inside.
3. Crack the egg into the mix and beat well. Add in the vanilla extract and continue mixing until everything is well combined.
4. Sift the plain flour, baking powder, and a pinch of salt into the bowl. Mix gently until a dough starts to form—don’t overmix!
5. Stir the chocolate chips (or chunks) into the dough with a wooden spoon or spatula. Make sure they’re evenly dispersed so each cookie is packed with chocolaty goodness.
6. Spoon out small portions of dough (about a teaspoon or a golf ball size for medium cookies) and roll them into balls. Place them on the lined baking tray, making sure there’s enough space between each cookie for them to spread while baking.
7. Pop the tray into the oven and bake for 10-12 minutes. Keep an eye on them—they should be golden on the edges but still soft in the center. The cookies will continue to cook slightly as they cool on the tray.
8. Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack. Grab one while it’s still warm and prepare to fall in love!