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!
Cookie recipes
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!
Chewy chocolate chip
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.
- 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… 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!
Cookie dough
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.
- Butter – you can use a fridge cold baking butter, or room temp unsalted butter
- Sugars – I use light brown soft sugar, and white granulated sugar
- Egg – one medium egg is perfect for this, as well as one egg yolk.
- Vanilla – optional, but always delicious and suits the cookie perfectly
- Flour – plain flour is important as you add the raising agents yourself
- Bicarb – helps create the perfect texture to the bake – no baking powder though
- Salt – I adore a sprinkle of crushed sea salt in my cookies as it is just heavenly
- Chocolate – I use milk chocolate chips but you can use any chocolate
Making the cookies
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.
The cookie dough should have a stickiness to it, but not be wet and runny. If it is, 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.
Tips & Tricks
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!
- These cookies will last for 4-5+ days at room temperature
- These cookies will freeze for 3+ months
- The cookie dough will also freeze raw for 3+ months, add 1-2 mins to the baking time
- I use this cookie scoop in this recipe
- I use these large baking trays
- I use this milk chocolate in my cookies
Chewy Chocolate Chip Cookies
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
- The cookie dough will also freeze raw for 3+ months, add 1-2 mins to the baking time
- I use this cookie scoop in this recipe
- I use these large baking trays
- I use this milk chocolate in my cookies
ENJOY!
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J x
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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!!
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 🤦♀️
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!!
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
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!
Hi Jane,
Would this recipe work with a large egg and yolk instead of a medium egg?
Thanks,
Imogen:)
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.
Thank you!
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’ve tried made the cookie follow by ur recipe smell good but once I bake it with airfryer it totally over cook and very flat is it wrong to use air fryer?
These likely won’t work well in an air fryer, you need to use my air fryer cookie recipe 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!!