Cooper Chocolate-Chip Cookies

Our favourite chocolate-chip cookies, Cooper-style. More shortbread than cookies but epic nonetheless.




5 mins

Cooking time

20 mins


150 per biscuit

Good for:

Any time, any place.


About this Recipe

By: Simon Cooper

Our favourite traditional crumbly Cooper shortbread cookie recipe, packed with chocolate chips.

Serve warm or cold, eat within a week. Up the recipe, prepare in bulk, freeze and bake as and when needed.


For the cookies

  • 230g margarine
  • 115g caster sugar
  • 280g plain sugar
  • 170g chocolate chips

Recipe makes about 16 small cookies or 12 larger ones. Best eaten warm but cooler biscuits are excellent too.

Ramp up the recipe to a full tin-full.

Step by Step Instructions

Step 1

Heat oven to 170C/160C fan/gas 4. 

Step 2

Cream the margarine and sugar together.

Step 3

Add the flour and chocolate chips.

Step 4

Form into golf-sized balls and slightly flatten.


Space apart on a baking sheet and cook for about 20 minutes.