The original Cadbury Australia chocolate chip cookies recipe was the first choc chip cookie recipe I ever baked. I even remember snipping the recipe off the back of the foil milk chocolate chip packaging and filing it away in my recipe card folder.
Since then, the original Cadbury recipe has since been taken off the packet (and off the internet it seems!) but I still continue to make this chocolate chip cookie recipe whenever the occasion calls for it. So here’s the recipe, measurements as written, with an updated method to reflect modern ovens. Happy baking!
Ingredients in the Cadbury Australia Chocolate Chip Cookie Recipe
- Butter: use salted butter, or use unsalted butter and add ½ teaspoon salt in with the dry ingredients.
- Brown sugar: this adds a rich flavour to the cookies and helps keep them soft.
- Caster sugar: also known as superfine sugar. This finer form of sugar dissolves easily into the butter to make the cookies softer.
- Egg: use a large egg.
- Vanilla: use vanilla essence or extract. You’ll get the best flavour from alcohol-free varieties.
- Self raising flour: already contains a raising agent so you don’t have to add any additional baking powder. If you want to substitute plain (all-purpose) flour, then add 1 ½ teaspoons of baking powder.
- Milk chocolate chips: Cadbury of course! Or any brand you like. Use any combination of white, dark or milk chocolate chips.
How to Make the Original Cadbury Chocolate Chip Cookie Recipe
The original Cadbury chocolate chip cookie recipe is very simple – it did have to fit on the back of a choc chip packet after all.
1. Add your softened butter and sugars to a bowl.
2. Cream together well.
3. Beat in egg and vanilla.
4. Add flour.
5. Stir in flour to form a soft dough.
6. Fold in chocolate chips.
7. Roll into small balls and space evenly on a lined tray.
8. Bake until lightly golden. Enjoy!
How to Make the Perfect Chocolate Chip Cookies Every Time
Even though the original Cadbury Australia recipe for chocolate chip cookies was designed to be fool proof, you can still take some steps to get the perfect cookies every time.
Make sure your butter is perfectly soft. If your butter is too cold then it will be impossible to properly incorporate the sugar. If your butter is too hot, then it won’t be able to hold any structure and the cookie dough will fall apart.
‘Softened’ in this case means it shouldn’t feel cold to the touch. If you prod the butter gently, you should easily be able to leave an indent. However, you shouldn't see any liquid butter pooling around the base of it.
Cream your butter and sugar together properly: the aim of creaming your butter and sugars together is to dissolve your sugar into the butter. You can use a handheld electric mixer OR an electric stand mixer OR even a whisk or bread knife (and a bit of elbow grease).
When properly creamed together, your butter mixture should be very pale, light and fluffy. If you pinch some of the mixture between your finger tips, all the sugar should be dissolved so it shouldn’t feel gritty. It may take longer than you think!
Don’t overmix the dough: overmixed dough will go tough which gives you crisp and hard cookies. This cookie dough is forgiving, but take care when folding in the flour. When you add the chocolate chips, fold through until just combined.
Troubleshooting
Why did my chocolate chip cookies go flat?
Your butter was too soft or melted: if your butter was too soft to hold shape when beating together with your sugars, then the resulting dough will be too soft to hold shape while baking.
You didn’t use enough flour: if the ratio of wet to dry ingredients is off, then your cookies will go flat. Make sure to scoop your flour into your measuring cup, then level off the top with the flat edge of a butter knife.
Why are my cookies hard or too crisp?
Overmixed dough: a tough, overmixed dough will give you hard and crisp cookies. See tips above for mixing the flour into the dough.
They are overbaked: it is very easy to overbake cookies. Start with 8-10 minutes, especially if your oven runs hot. Turn your cookies once while baking to cook evenly. Only cook until just lightly golden around the edges.
You used too much flour: take care to accurately measure your flour. Scoop the flour into your measuring cup with a spoon (rather than scooping straight from the flour tub). Level off the top with a flat bladed knife.
How to Store Chocolate Chip Cookies
You can store the Cadbury chocolate chip cookies in an airtight container at room temperature for up to 1 week.
How do I freeze the cookie dough?
Roll the cookie dough into a log. Wrap well in glad wrap, place in an airtight container or zip-loc bag and freeze for up to 3 months. Allow to thaw in the fridge for 6 hours or overnight then slice, roll into balls, and bake as usual.
The Original Cadbury Chocolate Chip Cookie Recipe
This is the original chocolate chip cookie recipe from the back of the Cadbury Australia milk chocolate chip packet. Timeless, easy and always delicious!
Ingredients
- 125 g butter, softened
- ½ cup brown sugar
- ⅓ cup caster sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups self raising flour
- ¾ cup Cadbury Baking Milk Chocolate Chips
Instructions
- Preheat the oven to 160°C / 320°F (fan-forced) or 180°C / 355°F (standard). Grease and line two large cookie trays with baking paper.
- Using an electric mixer or whisking by hand, cream together the butter and sugars until light and fluffy.
- Add the egg and vanilla and whisk until just combined.
- Stir in the flour then fold in the chocolate chips.
- Roll out tablespoons of dough (see note 1) and place onto the prepared baking trays. Bake for 10-15 minutes or until lightly golden. Cool on a wire rack.
Notes
Measurement
- Please note that my recipes are measured in metric cups and spoons which are larger than US cups and spoons. Most recipes will be fine if measured in US cups and spoons, but please use the weight (grams) measurement for the most accurate result.
Substitutions
- Butter: if using unsalted, add in ½ teaspoon of salt with the dry ingredients.
- Self-raising flour: sub with 1 ½ cups of plain flour plus 1 ½ teaspoons of baking powder.
- Chocolate chips: use any brand you like. Use any combo of white, dark or milk choc chips.
Nutrition Information:
Yield: 18 Serving Size: 1 cookieAmount Per Serving: Calories: 178Total Fat: 8.1gSaturated Fat: 5.1gTrans Fat: 0gUnsaturated Fat: 0.2gCholesterol: 11.4mgSodium: 193.9mgCarbohydrates: 24.9gFiber: 0.4gSugar: 15.4gProtein: 2g
Leave a Reply