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Chewy Chocolate Chip Cookies!

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A Chewy Chocolate Chip Cookie Dough that doesn’t require chilling, yet is perfectly soft, chewy and crunchy at the same time.

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So I have constantly, through my years of baking, tried to find the *perfect* Chocolate Chip Cookie recipe, and these are – in my opinion of course. HOWEVER, there is a catch… these don’t require chilling like 90% of other *good* cookie doughs! Hellooooo Heaven!

These cookies are packed full of chocolate chips, and they are soft, chewy, crunchy and delicious – and you can get your perfect ratio of those factors depend on how long you bake them for. The minimum? 12 minutes – lovely and soft in the middle yet starting to crunch on the outside. 15 minutes? Half & Half Heaven… and 18 Minutes the maximum? Super Crunchy chocolatey heaven. These timings are of course, what my oven does… some may take a tiny bit less time, some might take more… but you will be able to tell at 12 minutes if they’re still raw in the middle or not and whether they need more time.

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I have a delicious chilled cookie recipe here – Milk Chocolate & Sea Salt Cookies – and they are mighty delicious, and are worth the wait, but I wanted something that is far quicker and easier to make! My White Chocolate & Cranberry Cookies are scrumptious but for some reason, they ALWAYS turn out differently when I want a milk chocolate chip cookie recipe – so this recipe is the delicious hybrid.

I have literally baked SO many different recipes that I am not sure if my family can cope with cookies any more, but they’re insane. Its a necessary to taste test them all! Necessary… *heads to the gym to burn off the cookie calories*. In my opinion, I utterly adore this recipe – and I personally don’t chill it. The cookie dough, if done correctly, is thick and perfect for baking without chilling. Heaven!

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This Recipe makes 18-22 Cookies

Ingredients

– 175g Unsalted Butter
– 225g Light Brown Sugar
– 100g Granulated Sugar
– 1 tsp Vanilla Bean Extract
– 1 Medium Free-Range Egg
– 1 Free-Range Egg Yolk
– 275g Plain Flour
– 1/2 tsp Bicarbonate of Soda
– 1/2 tsp Sea Salt
– 325g Milk Chocolate Chips

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Method

1) Preheat the oven to 190C/170C Fan and Line 2 Large baking trays with parchment paper – Melt the butter slowly until it is fully melted, leave to cool for a couple of minutes. Once cooled, beat in the two sugars until they are thoroughly combined.

2) With a stand mixer – Add the egg, the egg yolk and vanilla and beat the mixture for about 4-5 minutes on a medium speed or until the mixture becomes much lighter in colour, is smooth, and has increased in volume.

3) Add the dry ingredients (plain flour, bicarbonate, and salt) and beat again until smooth. Fold through the chocolate chips!

4) Using a 3-4cm Cookie Scoop, portion the cookies onto the trays *I only do 6 per tray* (there will be leftover mixture, so keep it in the fridge until the first lot are baked and then repeat the process* – bake the cookies in the oven for:
– 12-13 minutes for softer cookies
– 15 minutes for soft/crunchy cookies

5) Leave the cookies on the tray for 1 minutes after they have finished baking, and then transfer to a wire rack and continue to cool! – Enjoy!

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Tips and Ideas

You can chill this dough in the fridge to get a softer texture, but if you prefer chewier cookies than this is the way! However, if you don’t beat the the butter/sugar/egg mixture enough to the texture I have described, then the cookies will flatten into pancakes! Its very important to beat the mixture so its lighter than the original mixture, if you have done it correctly, once you have added the flour, it’ll be VERY thick and the chocolate chips will be reasonably difficult to fold in!

I would also say that you MUST use real butter and not margarine in these cookies so that the results are best.

You can freeze the cookie dough in the scoop shapes for up to 3 months – I scoop them on to a tray, freeze them, then transfer them to a sealed container/bag!!

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ENJOY!

Find my other Cookie Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

44 Comments

  • Imogen Smith
    June 22, 2020 at 8:35 pm

    Hi Jane,
    Would this recipe work with a large egg and yolk instead of a medium egg?
    Thanks,
    Imogen:)

    Reply
  • Emma
    June 22, 2020 at 3:43 pm

    Hi Jane, can I ask why you don’t recommend caster sugar in your cookie recipes? I haven’t come across a cookie recipe that uses granulated over caster so was just curious.
    Thank you!

    Reply
    • Jane's Patisserie
      June 22, 2020 at 9:16 pm

      I have found after many years of experimenting that the texture and result just isn’t the same! I’ve seen plenty that use both, and I by far prefer granulated.

  • Jenny L
    June 9, 2020 at 2:44 pm

    Ive struggled for years to find the perfect cookie recipe- mine always seem to spread too much or be way too soft. Followed this recipe to a tee and they came out perfectly!!

    Reply
  • Cait
    June 4, 2020 at 8:08 am

    Hi Jane, loving your recipes! Do you think using golden caster sugar instead of light brown sugar would work ? Many thanks 🙂

    Reply
    • Jane's Patisserie
      June 4, 2020 at 7:47 pm

      Hey! Thank you! Personally I would use all granulated! x

  • Lucy
    May 20, 2020 at 5:34 pm

    Hi Jane I want to make nutella filled in the middle would I need to freeze the Nutella I’m placing inside before hand ? Thankyou 🙂

    Reply
    • Jane's Patisserie
      May 20, 2020 at 8:45 pm

      Hiya – yes, but generally my Nutella Stuffed Cookies is a better recipe to follow!

  • Laura
    May 17, 2020 at 2:55 pm

    Just made these and they were absolutely perfect. Taste and texture amazing!

    I think I might have made them slightly big as my dough only made 16…
    Do you know how much each scoop should weigh?
    I’d like to get at least 18 out of the mixture next time!

    Thank you so much for the recipe though. I can’t wait to try some of your other creations x

    Reply
    • Jane's Patisserie
      May 19, 2020 at 8:25 am

      Hey!! Ahh yay! I just use my cookie scoop but generally, you can just add the weights up from the ingredients, and then divide and you’ll get the weight you want! x

  • Ellie
    May 11, 2020 at 11:07 pm

    Hello!! I was wondering if it would be ok to half this recipe? Thank you x

    Reply
    • Jane's Patisserie
      May 12, 2020 at 12:57 pm

      That should be fine – but it can be harder because of the egg. Realistically you will want to use a small egg (but they are hard to come by!) x

  • Emma
    April 16, 2020 at 9:21 pm

    I’ve made these twice in the last week. My boyfriend still doesn’t believe that they’re not from the supermarket! Thanks for the great recipe!

    Reply
    • Eilish
      May 17, 2020 at 7:22 pm

      I am awful at cookies. My poor kids and husband have been subjected to a whole range of recipes and the subsequent batches of miserable cookies.

      Jane’s recipe works!! I can’t quite believe it. I’ve actually made a cookie that taste amazing and everyone’s asking for more. Would definitely make again. Thanks!

    • Jane's Patisserie
      May 18, 2020 at 11:19 am

      Yaaayyy!! So happy you liked them!!

  • Blaze
    February 22, 2020 at 11:11 am

    Hello, I was just wondering if you roughly know the nutritional value of each cookie or in the full mixture?

    Reply
  • Amanda
    December 16, 2019 at 6:56 pm

    See how you said you can freeze the cookie dough, would I bake them frozen or defrost the cookie dough first. X

    Reply
    • Jane's Patisserie
      December 16, 2019 at 8:12 pm

      Bake from frozen – add on another 1-2 minutes baking time!

  • Amanda
    December 5, 2019 at 6:20 pm

    How best should I store the cookies after they’re made.

    Reply
    • Jane's Patisserie
      December 7, 2019 at 8:31 pm

      Just a storage tin or similar at room temp!

  • Catherine Hurley
    August 17, 2019 at 12:04 pm

    Can i use demarara sugar instead. I don’t have the light brown sugar. Thanks

    Reply
    • Jane's Patisserie
      August 18, 2019 at 8:51 am

      It could cause them to bake differently as types of sugar in cookies is quite important, but it’s worth a go!

    • Catherine Hurley
      August 31, 2019 at 4:19 pm

      Thanks but waited in the end!!!

  • Blaithin
    November 18, 2018 at 7:02 pm

    Hi Jane,

    I make these cookies all the time for my work colleagues and they are obsessed with them! Best cookie recipe ever. I’ve made a few of your recipes and since I started using your recipes all my family are saying they are the nicest cakes they have ever tasted. Your blog is my go to any time I want to bake something as none of your recipes have ever let me down. The rolo cake was a particul hit!! Thanks so much X

    Reply
  • Fan
    October 17, 2018 at 9:53 pm

    Hi. I made these cookies and they were delicious. I was wondering if i can lessen the amount of sugar so they aren’t too sweet for someone who has diabetes. All your recipes r wonderful and so easy to follow. Love your recipes and All your content on social media too.

    Reply
    • Jane's Patisserie
      October 18, 2018 at 9:13 pm

      I’ve never tried it with less sugar, so I wouldn’t be able to say for certain, but its worth a try. And thank you!

  • Sarah M
    July 5, 2018 at 9:13 pm

    These cookies are phenomenal!! Baked for 15 minutes for a perfect combination of crunchy outside and a slightly soft gooey inside. This recipe is a 10 out of 10 keeper!

    Reply
  • Sarah
    July 5, 2018 at 9:11 pm

    These cookies are phenomenal. A fool proof recipe for that perfect cookie with a crunchy outside and wonderful soft inside. Perfect!!!

    Reply
  • Simone Connell
    April 10, 2018 at 5:34 pm

    Love you’re recipes, I have done some of your cheesecakes & some of the cupcakes and they have all turned out great! I’m currently baking these cookies, the triple chocolate chip cookies and the rolo cookie bar …It’s probably a stupid question as they won’t last that long in our house but just in case how long do these keep for? Thanks in advance 🙂

    Reply
    • Jane's Patisserie
      April 10, 2018 at 6:06 pm

      Anything cookie based recipes last easily up to 5-7 days, but yeah they never last that long in my house either haha!

  • James
    March 16, 2018 at 4:43 pm

    These are the third recipe of yours I’ve done now, and the third that has been amazing and had the whole family asking me to make more.

    Thanks for motivating me to try my hand at baking. I’m enjoying it nearly as much as everyone else in my house is 🙂

    Reply
  • Louise Martin
    May 21, 2017 at 12:39 pm

    I have made these this morning but used a mixture of milk and white chocolate, they are amazing and will be my ‘go to’ recipe from now on!
    I have previously made the mint aero cheesecake which was a resounding success, and will be playing around with the Rolo cheesecake recipe later today. Planning on using Munchies instead of Rolo’s and making the base with golden crunch cream biscuits.

    Reply
    • Jane's Patisserie
      May 21, 2017 at 5:44 pm

      Oooh yay! That also sounds delicious, I love Munchies!

  • Emily Paris
    July 2, 2016 at 1:16 pm

    Just to say these were utterly delicious, thank you for all your amazing recipes!
    So far I have made;
    Rolo tart
    Oreo Cheesecake
    Chewy Choc chip cookies

    Next on the list will be one of your chocolate orange recipes as I LOVE chocolate orange! Plus, I’m indulging as I’m pregnant and have a 2 year old to taste test with 🙂

    Emily x

    Reply
    • Jane's Patisserie
      July 2, 2016 at 10:53 pm

      Ohh this is amazing! I’m so glad you love my recipes so far, and I’m the same.. Chocolate orange is AMAZING! And oh that’s cute, enjoy! 🙂 xxx

  • Sammie
    March 9, 2016 at 11:00 pm

    Loving these cookies. I have a Nigella recipe that is similar but can be a little inconsistent, so as I have s gazillion chocolate chips in our house, kidding only s few billion, I will try these out. With me a Cookie Monster three teenagers and hubby there’ll be no shortage of taste testers. Thanks for s fab, no wait recipe. Sammie xx

    Reply
    • Jane's Patisserie
      March 10, 2016 at 10:57 am

      Hahaha yeah I find that cookies can be slightly inconsistent in general, and so randomly too! But I hope you like these! xx

  • Kerry at Kerry Cooks
    March 9, 2016 at 4:43 pm

    These look so yummy!

    Reply
    • Jane's Patisserie
      March 9, 2016 at 5:47 pm

      Hehe thanks Kerry! 🙂

    • Sarah
      March 9, 2016 at 6:05 pm

      Cool yeah just looks like ice cream scoop.thanks!

  • Sarah Shanahan
    March 7, 2016 at 7:33 pm

    Hi! Whats a cookie scoop and would an ice cream scoop work instead?thanks!

    Reply
    • Jane's Patisserie
      March 7, 2016 at 8:28 pm

      If you google it, it’ll show what it is 🙂 I can’t really explain it but it’s basically a cookie/ice cream scoop of a certain size with a release to make it come out?

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