*This post may contain affiliate links. Please see my disclosure for more details!*

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

IMG_7317

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.

IMG_7325

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!

IMG_7341

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

IMG_7334

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!

IMG_7338

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!!

IMG_7344

ENJOY!

Find my other Cookie Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Bloglovin’

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.

80 Comments

  1. Hannah on July 10, 2021 at 8:07 am

    Hi!
    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?
    Thanks!

  2. Alex on May 18, 2021 at 4:30 pm

    Hiiii,

    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!

    • Jane's Patisserie on May 19, 2021 at 2:08 pm

      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



  3. Laura C on April 24, 2021 at 1:39 pm

    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!

    • Jane's Patisserie on April 25, 2021 at 12:51 pm

      Ohhhh that is the cutest message! I’m definitely too awkward for tv hahaha!! I am so glad you love the recipes x



  4. Imogen on March 28, 2021 at 9:12 pm

    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?

    TIA! X

    • Jane's Patisserie on March 29, 2021 at 2:04 pm

      Hello! I would recommend using my mini egg cookie recipe for this!xx



  5. Neus on March 13, 2021 at 2:08 pm

    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.

  6. Annie on March 10, 2021 at 7:02 pm

    Hi Jane, I make these almost weekly for my children, they are delicious and so easy, thanks for the recipe x

  7. Shelley de Vaux Rice on February 3, 2021 at 3:21 pm

    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!

  8. Emma on January 13, 2021 at 8:20 pm

    Hi Jane,
    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?
    Thank you!

    • Jane's Patisserie on January 14, 2021 at 12:38 pm

      This recipe is designed to be chewy, so I would look at my other cookies if you didn’t want them as chewy x



  9. Ela Serpen on December 7, 2020 at 12:31 pm

    Hi Jane,

    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 ?

    Thanks!
    Ela

    • Jane's Patisserie on December 7, 2020 at 2:11 pm

      Yes! Just make sure to beat everything at each stage well, and add the dry ingredients slowly as it’ll make it easier! x



  10. Shelby on November 26, 2020 at 5:50 pm

    Really want to try this recipe but don’t have a stand mixer, could I use an electric hand mixer instead?

  11. Rose on November 14, 2020 at 7:54 am

    Hi there
    I would like to know what volume your cookie scoop is? There are dozens of sizes out there.
    Rose

  12. Sandy on November 2, 2020 at 11:05 pm

    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 ?
    Thank you

    • Jane's Patisserie on November 3, 2020 at 2:26 pm

      Yes – any chocolate bar can be used chopped up!



  13. Victoria on September 29, 2020 at 2:13 pm

    Hi,

    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!

    • Jane's Patisserie on December 7, 2020 at 8:19 pm

      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



  14. Ange on September 16, 2020 at 7:51 pm

    Hi Jane love love your recipes. This cookie recipe could I use this to make a giant 10” cookie?? Thanks x

    • Jane's Patisserie on September 16, 2020 at 9:04 pm

      I would look at my cookie bar recipes instead, as they are for a 9″ square, which is closest to a 10″ round x



  15. S.Jones on September 5, 2020 at 5:13 pm

    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 🙂

    • Jane's Patisserie on September 5, 2020 at 7:55 pm

      Ah that’s just the cutest thing ever!! I’m so glad!!



  16. Hannah on August 29, 2020 at 4:45 pm

    Hi jane
    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 🤦‍♀️

    • Jane's Patisserie on August 30, 2020 at 8:51 am

      Hey – so did you change any ingredients? And I mean types of butter, etc etc. That’s usually why!



  17. Bev on August 19, 2020 at 3:59 pm

    Hi love theses cookies, can I freeze them once cooked.

  18. Natasha Waddell on July 30, 2020 at 12:51 pm

    Hi Jane,
    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

    • Jane's Patisserie on July 30, 2020 at 3:45 pm

      This is a different cookie to the others – so it can be more sticky! How did the baked cookies turn out? x



  19. Sab on July 29, 2020 at 10:50 am

    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?

    • Jane's Patisserie on July 29, 2020 at 7:13 pm

      Swap out about 30g of flour for cocoa powder! X



  20. Demi on July 15, 2020 at 10:27 pm

    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)?

    • Jane's Patisserie on July 16, 2020 at 9:19 am

      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!



  21. Imogen Smith on 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:)

  22. Emma on 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!

    • Jane's Patisserie on 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.



  23. Jenny L on 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!!

  24. Cait on 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 🙂

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

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



  25. Lucy on 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 🙂

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

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



  26. Laura on 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

    • Jane's Patisserie on 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



  27. Ellie on May 11, 2020 at 11:07 pm

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

    • Jane's Patisserie on 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



  28. Emma on 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!

    • Eilish on 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 on May 18, 2020 at 11:19 am

      Yaaayyy!! So happy you liked them!!



  29. Blaze on 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?

  30. Amanda on 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

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

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



  31. Amanda on December 5, 2019 at 6:20 pm

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

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

      Just a storage tin or similar at room temp!



  32. Catherine Hurley on August 17, 2019 at 12:04 pm

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

    • Jane's Patisserie on 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 on August 31, 2019 at 4:19 pm

      Thanks but waited in the end!!!



  33. Blaithin on 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

  34. Fan on 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.

    • Jane's Patisserie on 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!



  35. Sarah M on 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!

    • Jane's Patisserie on July 6, 2018 at 9:05 am

      Ahh yay! I’m so glad you like them!!



  36. Sarah on 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!!!

  37. Simone Connell on 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 🙂

    • Jane's Patisserie on 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!



  38. James on 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 🙂

  39. Louise Martin on 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.

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

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



  40. Emily Paris on 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

    • Jane's Patisserie on 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



  41. Sammie on 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

    • Jane's Patisserie on 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



  42. Kerry at Kerry Cooks on March 9, 2016 at 4:43 pm

    These look so yummy!

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

      Hehe thanks Kerry! 🙂



    • Sarah on March 9, 2016 at 6:05 pm

      Cool yeah just looks like ice cream scoop.thanks!



  43. Sarah Shanahan on March 7, 2016 at 7:33 pm

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

    • Jane's Patisserie on 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?



Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.