A Chewy Chocolate Chip Cookie Dough that doesn’t require chilling, yet is perfectly soft, chewy and crunchy at the same time.
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.
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!
This Recipe makes 18-22 Cookies
– 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
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!
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!!
Find my other Cookie Recipes on my Recipes Page!
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