Chewy Chocolate Chip Cookies!
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Delicious chewy chocolate chip cookies with a vanilla cookie dough, stuffed full of chocolate chips. Ready to eat within the hour they are bakery style, chewy, soft and crunchy at the same time.
Notes from The Patisserie
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 have the perfect balance between soft, chewy crunchy that I aspire every cookie like this to have.
Think about the cookies you find in the bakery aisle of a supermarket, and you have these. I have made this cookie recipe countless times now, and it is always in the top ten of my blog posts, year on year.
As ever, ingredients, ovens, and even the way that people mix cookie dough really vary, so make sure to read the tips and tricks below to get the perfect cookies.
Ingredient Notes + Tips
The cookie dough is ever so slightly different to my other cookies, but mainly very similar with an extra egg yolk for the texture, but it’s worth it, I promise. Find the full recipe in the recipe card below
- Butter – you can use baking spread, or unsalted butter. I prefer to use block butter for these as I find they spread less. You need to melt the butter until it is smooth, and let it cool slightly before using in the recipe
- Sugars – I use light brown soft sugar, and white granulated sugar – I don’t use caster sugar as I find it can make the cookies slightly cakey in texture
- Egg – one medium egg (or large) is perfect for this, as well as one egg yolk. The extra egg yolk helps create the flavour and style of cookie you are after
- Vanilla – optional, but always delicious and suits the cookie perfectly
- Flour – plain flour is important as you add the raising agents yourself – do not use self raising flour
- Raising agent – helps create the perfect texture to the bake – no baking powder though as they are different.
- Salt – I adore a sprinkle of crushed sea salt in my cookies as it is just heavenly but it is optional, or you can use salted butter
- Chocolate – I use milk chocolate chips but you can use any chocolate – chop up bars of chocolate, use chocolate buttons, or use chocolate chips.
Making the cookie dough
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 ingredients. Trust me, stick with the ingredients. Then, I used milk chocolate chips – but you can of course use whatever chocolate you prefer.
It is really important to let the butter cool before using it in the recipe, as if it’s too hot, the cookie dough will be too slack. Due to the nature of ingredients changing throughout the world and even down to a different brand, the cookie dough should have a stickiness to it, but not be wet and runny.
If you find the cookie dough is very soft, you may need to add 50-75g more flour as it definitely should be scoop-able. I use this 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.
If you find the cookie dough is still really sticky, it would be advised to chill the cookies in the freezer for an hour (fridge for two) at least to firm up the ingredients before baking. I do not need to chill the dough myself, but I don’t want you to waist your ingredients.
Also, try not to over mix your dough – cookie dough that has been overmixed, can make the cookies spread and bake flat. Simply mix until combined.
What texture do you like your cookies to have?
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 people’s opinions on the perfect cookie can differ.
- 11-12 minutes – the minimum – lovely and soft in the middle yet starting to crunch on the outside.
- 13-15 minutes – only the very centre stays soft, and there is a lot more crunch to each bite
- 15-18 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 as all ovens vary… 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.
FAQs
If they spread, no matter what recipe, it may likely be the ingredients you are using or your oven. It’s best to check the oven temp is running to what you think it is with an oven thermometer to double check, and if that is fine, i’d swap ingredients to find the trigger. Also, make sure you haven’t over mixed the cookie dough.
Yes, you can use whatever chocolate you want!
Yes, you can. You can prep and portion the cookie dough and bake at any time. I would recommend baking from frozen and adding 1-2 minutes baking time
They have been overbaked. This may be the oven temp or setting was wrong, or they have simply been in the oven slightly too long.
Yes, you can! You can double the recipe easily and make double the amount of cookies.
Chewy Chocolate Chip Cookie Recipe
Ingredients
- 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
Instructions
- 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!
Notes
- These cookies will last for 4-5+ days at room temperature
- These cookies will freeze for 3+ months
- I use this cookie scoop in this recipe
- I use these large baking trays
- I use this milk chocolate in my cookies
Storage and freezing
These cookies are delicious on the day of baking and still a little warm, but they do easily last for 4-5+ days at room temperature. I would store them in a tupperware container, or a cake tin, personally.
These cookies can freeze once baked for 3+ months – I would freeze them on trays so that they are frozen fully before adding to a container to prevent them sticking to each other.
The cookie dough lasts for 48+ hours in the fridge, before baking. Also, the cookie dough can be frozen for 3+ months and then baked directly from frozen. I would recommend adding 1-2 mins baking time.
Got the cookie craving?
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!
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!!!
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
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;
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
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?