March 7, 2016
Chewy Chocolate Chip Cookies!
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Delicious chewy chocolate chip cookies that don’t require chilling, and are 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, the perfect chewy cookie. They are heaven in every bite, and I will fight anyone that disagrees – joking obviously.
If you have followed me for a while, you will be VERY aware of my NYC Cookie recipes, such as my classic chocolate chip NYC Cookies, my mini egg NYC Cookies, or even my triple chocolate NYC Cookies… and they are all amazing, but they require chilling…
I have another delicious chilled cookie recipe that is not an NYC Cookie – 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 chocolate oat cookies are also delicious, but again… not quite there for the chewy level!
HOWEVER, these chewy chocolate chip cookies?!… they don’t require chilling like all of my other cookie doughs! Hellooooo heaven! Honestly, this bit can be worth it in some recipes, but definitely not in all, I just want to bake them asap!
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 depending on how long you bake them for. I always want my recipes to be as customisable and adaptable as possible – but I know peoples opinions on the perfect cookie can differ.
12 minutes – the minimum – lovely and soft in the middle yet starting to crunch on the outside.
15 minutes – only the very centre stays soft, and there is a lot more crunch to each bite
18 Minutes – the maximum – super crunchy chocolatey cookie 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. All bakes continue to ‘bake’ as they are cooling so remember to think of that!
For these cookies you simply have to follow the steps of the recipe by beating together the butter and sugars, adding the egg, egg yolk and vanilla, and then the dry. Trust me, stick with the ingredients! Then, I used milk chocolate chips – but you can of course use whatever chocolate you prefer!
I used a 5cm cookie scoop to portion my cookies, so I got quite a lot – you do NOT need to weigh the cookie dough like the NYC Cookies, as a scoop does the job absolutely perfectly. I also would recommend not to make these much bigger than the 5cm scoop, as it may cause problems.
I have literally baked SO many different recipes that I am not sure if my family can cope with cookies anymore, but they’re insane. It is necessary to taste test them all! In my opinion, I utterly adore this recipe – and I am sure you guys will utterly adore these as well!
Chewy Chocolate Chip Cookies
- 175 g unsalted butter
- 225 g light brown soft sugar
- 100 g white granulated sugar
- 1 tsp vanilla extract
- 1 medium egg
- 1 egg yolk
- 275 g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 325 g chocolate chips
- Preheat the oven to 190ºC/170ºC 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 both the light brown soft sugar and granulated sugar until they are all thoroughly combined.
- Add the egg, egg yolk and vanilla extract and beat the mixture until the mixture becomes much lighter in colour, is smooth, and has increased in volume.
- Add the dry ingredients (plain flour, bicarbonate of soda, and sea salt) and beat again until smooth.
- Fold through the chocolate chips.
- Using a 5cm Scoop, portion the cookies onto the trays (I did 6 per tray).
- bake the cookies in the oven for 12-13 minutes for softer chewy cookies, OR 15 minutes for soft/crunchy cookies.
- Leave the cookies on the tray for 5 minutes after they have finished baking, and then transfer to a wire rack and continue to cool! Enjoy!
- You can chill this dough in the fridge to get a softer texture, but if you prefer chewier cookies than this is the way!
- You can also freeze the raw cookie dough in balls for up to 3 months.
- 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.
- I used this Milk Chocolate
- I used this 5cm scoop
- I used this baking tray
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Came out perfect! If I wanted to add cocoa, how much would I add (and how much to reduce the flour by)please?
This is the first cookie recipe that gave me the beautiful crinkly tops. Everyone loved it. However personally I like the taste of more white and less brown, I was wondering if I can interchange the quantities?
Hiya! Sorry, im not sure what you mean – more white and less brown what? x
Sugar. More white and less brown sugar. However I later realized that I used dark brown sugar, so maybe light sugar would be perfect.
Made these for the first time today as my OH loves homemade cookies, although his idea of homemade is a certain cookie mix from Aunt Messy (as i call her). He absolutely loved the process and cared for them coming out the oven like nothing i’d ever seen before. He can’t wait to take them into work and dish them out now! Thank you for making this baking fun and easy!
I have made these 4 times in the last month! They always come out great. Unfortunately my cookie scoop broke but I just weighed out the dough and rolled it in to balls on the tray. I make a combination of chocolate and smarties and they work great.
Hi! Are you able to advise on bake time for smaller cookies please? I’d like to make them slightly smaller than the recipe currently has them, perhaps 30 rather than 20 – how long would you recommend baking them for and should I lower the oven temperature? These are so delicious but I need them to be a bit smaller so the calorie impact of eating them in multiples is less 😂
Hiya! Try baking them at the same temp for 9-10 mins! Hope this helps! x
I want to make stem ginger cookies, Could I use this recipe but replace the chocolate chips for stem ginger?
Hiya! Yes this should be fine! Enjoy! x
I sometimes have mixed results with cookies but these are fabulous! Followed the recipe to the letter and they look exactly like the picture with the consistency I was looking for. Thank you so much. You are my first port of call now when looking for baking recipes as they are so good.
I was going to make these as part of an end of term present for all my teachers and TAs at school, along with millionaires shortbread, for about 16 teachers and TAs in total. How long would each of these last if I baked them on maybe 17th and they would need to ideally last till the 22nd or would you recommend freezing? If you do can I freeze these cookies cooked? Sorry for all the questions?
Hiya! These last for up to 3 months frozen – so I would make them in advance and freeze just to be sure! Hope this helps!x
Hi! I was just going to make these cookies to decorate your cookie cake with, and I thought it would be best to half the recipe. If I make half the recipe, would it be possible to use one whole egg instead of half a medium egg and half an egg yolk? Xxx
Hiya! Yes this will be fine! Enjoy! x
Turned out amazing. So many compliments on them from our bake sale. So good I’ve now got extra dollops frozen in a bag ready to just bake when the need arises.
Hiya, I’m trying to make white choc chip cookies . Was wondering if i could use this recipe and just substitute the milk chocolate for some white chocolate ?!
And would i use the same amount of white choc as you do milk chocolate …?
Thank you x
Hi, I may be mad but I’m seeing ingredient list saying brown sugar and method says mix the brown and granulated sugar. No granulated sugar weight mentioned
Ingredients state 100g granulated sugar directly under the brown sugar.
The ingredients include brown sugar but in the method, it refers to adding brown sugar AND granulated sugar. Is granulated sugar meant to be included in the recipe? My daughter (age 12) has just made these cookies (without granulated sugar) and they are very, very good – gooey with a bit of crispiness too!! Perfect – but just wondering if extra sugar was needed. Thank you.
I tried to make these cookies and followed the except recipe beating the mix for 5 mins however my mix never became very thick and cookie dough like once adding the flour, more like a thick cake batter. When they came out the oven they were very flat and went rock hard within 5 minutes!
I used gluten free flour and cut up chocolate bar instead of chocolate chips, do you know what went wrong?
Likely the gluten-free flour. I would never voluntarily use GF flour. My son is celiac have not choice when baking for him.
I am a relatively new baker and am genuinely LOVING making my way through this website (as is my boyfriend!).
Just wondering if you need to flatten these at all before you bake? I also don’t have an ice cream scoop so I might need to hand roll them – do you think that would be ok?
Thank you for all the baking goodness you have brought into my life!
Hey! Aww yay this makes me so happy, thank you so much! The mixture is bit sticky but no I don’t flatten them. Ahh you are so welcome his message has made my day!xx
Honestly, I think you need your own TV show. I’ve tried everyone else’s cookies – Mary, Nigella, Jamie, even Delia – they don’t even come close to these, or your NYC cookies. Their’s are always cakey or soggy or a faff to make.
Absolutely worth setting a 5 in timer for that bit in the middle of the recipe as it makes all the difference. I make them a little smaller but still bake for 12 mins as we love a crunchy cookie. I probably do 100g each of milk and dark choc chips but tbh this is probably enough for us. Another reason I love your recipes, they’re so easily adaptable to individual tastes and never go wrong. Have just pre-ordered your book by way of thanks for all the amazing bakes!
Ohhhh that is the cutest message! I’m definitely too awkward for tv hahaha!! I am so glad you love the recipes x
Hi Jane! I have made this cookie recipe soo many times now, it is perfect!! I prefer this recipe to the NYC cookie recipe. Would it work to add mini eggs to this recipe? Or are the cookies too flat for it to work?
Hello! I would recommend using my mini egg cookie recipe for this!xx
These are amazing! I am usually pretty rubbish at baking anything but I find your recipes really easy to follow and they make such delicious treats! I made these cookies for work a few months ago and they were all eaten within minutes! I don’t ever bother to look for recipes on Google anymore, I just come straight to your page and I know I will find something I want to make.
Hi Jane, I make these almost weekly for my children, they are delicious and so easy, thanks for the recipe x
We needed to beat the homeschooling blues today, so my son decided we should bake cookies. After several disasters (toddler smashing one of my only two eggs, only having dark brown sugar and caster, only having stork and me leaving the oven door open!!!!), these still came out delicious. We left them a little longer as were overzealous with our scoops, but they are a perfect combo of crunchy on the edges and chewy in the middle. We still managed 18 pretty large cookies! Delicious as always with your recipes, thank you!
How would I alter these to make them less chewy? Add 50/50 brown and white sugar, not melt the butter and add the extra egg yolk or would that not work?
This recipe is designed to be chewy, so I would look at my other cookies if you didn’t want them as chewy x
I have just moved abroad and so don’t have an electric beater as I left mine at home and haven’t had everything shipped yet. I really want to feel at home by baking something though. Is it possible to bake these without an electric beater? Like just with your hand and a whisk / spoon / or fork ?
Yes! Just make sure to beat everything at each stage well, and add the dry ingredients slowly as it’ll make it easier! x
Really want to try this recipe but don’t have a stand mixer, could I use an electric hand mixer instead?
Yes that would be fine!
These turned out amazing but I was wondering if I could omit the vanilla and chocolate chips and instead add cinnamon and raisins would it work?
Hiya! I don’t see why not! x
I would like to know what volume your cookie scoop is? There are dozens of sizes out there.
I use 5cm scoops!
your recipes are delicious, can i just ask you,
you know for your cookies, could i use a milk chocolate cooking chocolate
& break it into pierces, for this recipe ?
Yes – any chocolate bar can be used chopped up!
Absolutely loving your recipes but this Is the first one I’ve had trouble with. All the other cookies I’ve tried have been great, but this one looks nothing like the pics. Like one of the previous comments, mine have turned out almost meringue like on the top, with a really crisp shine. Have tried several times to no avail. All ingredients exactly as yours – butter, mix of sugars etc, and I use an oven thermometer to check temp as have had issues in past. So any thoughts? I thought that perhaps the butter may still be too warm from melting – have you tried this by just creaming the butter and sugars first? Do you think this might be it?
Thank you and keep up the yummy work!
It could well be the butter for sure – it may be better to try my NYC Cookies instead as they are quite different and maybe be a better should! x
Hi Jane love love your recipes. This cookie recipe could I use this to make a giant 10” cookie?? Thanks x
I would look at my cookie bar recipes instead, as they are for a 9″ square, which is closest to a 10″ round x
My little boy is a FUSSY eater. Not just the normal food battles you’d expect with kids, I mean he’s very fussy with everything including sweets, cakes and biscuits. This is his FAVOURITE cookie ever and constantly begs me to make them for him. I’ve made multiple batches and they’re a success each time. Thank you for bringing joy to my little boy’s life 🙂
Ah that’s just the cutest thing ever!! I’m so glad!!
I made these cookies today and they tasted lovely but looks nothing like the photo so I’m wondering if you can help me figure out where I went wrong lol!
They were almost like mergiune on top very shiny 🤦♀️
Hey – so did you change any ingredients? And I mean types of butter, etc etc. That’s usually why!
Hi love theses cookies, can I freeze them once cooked.
Yes you can!!
I’ve made lots of your cookies but so far this mixture was really sticky. Have I done something wrong or should it be like that? X
This is a different cookie to the others – so it can be more sticky! How did the baked cookies turn out? x
I LOVE how these turned out !! So chewy and yum they taste like their from a bakery !!
How would I make a triple choc version of this cookie?
Swap out about 30g of flour for cocoa powder! X
Quick question, I made a batch on Saturday but only used half the mixture and placed the other half in the fridge (bowl covered with cling film). Do you think it is still fresh enough to eat like, 4 days later (Weds)?
So I would usually have said up to three days – generally anything longer than two I freeze it. It’s up to you, but now at five days is quite long!
Would this recipe work with a large egg and yolk instead of a medium egg?
Yes that should be fine! X
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.
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.
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!!
Hi Jane, loving your recipes! Do you think using golden caster sugar instead of light brown sugar would work ? Many thanks 🙂
Hey! Thank you! Personally I would use all granulated! x
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 🙂
Hiya – yes, but generally my Nutella Stuffed Cookies is a better recipe to follow!
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
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
Hello!! I was wondering if it would be ok to half this recipe? Thank you x
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
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!
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!
Yaaayyy!! So happy you liked them!!
Hello, I was just wondering if you roughly know the nutritional value of each cookie or in the full mixture?
See how you said you can freeze the cookie dough, would I bake them frozen or defrost the cookie dough first. X
Bake from frozen – add on another 1-2 minutes baking time!
How best should I store the cookies after they’re made.
Just a storage tin or similar at room temp!
Can i use demarara sugar instead. I don’t have the light brown sugar. Thanks
It could cause them to bake differently as types of sugar in cookies is quite important, but it’s worth a go!
Thanks but waited in the end!!!
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
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.
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!
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!
Ahh yay! I’m so glad you like them!!
These cookies are phenomenal. A fool proof recipe for that perfect cookie with a crunchy outside and wonderful soft inside. Perfect!!!
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 🙂
Anything cookie based recipes last easily up to 5-7 days, but yeah they never last that long in my house either haha!
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 🙂
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.
Oooh yay! That also sounds delicious, I love Munchies!
Just to say these were utterly delicious, thank you for all your amazing recipes!
So far I have made;
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 🙂
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
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
Hahaha yeah I find that cookies can be slightly inconsistent in general, and so randomly too! But I hope you like these! xx
These look so yummy!
Hehe thanks Kerry! 🙂
Cool yeah just looks like ice cream scoop.thanks!
Hi! Whats a cookie scoop and would an ice cream scoop work instead?thanks!
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?