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
© 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.
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.
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!
Likely the gluten-free flour. I would never voluntarily use GF flour. My son is celiac have not choice when baking for him.
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!
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?
TIA! X
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!
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!
This recipe is designed to be chewy, so I would look at my other cookies if you didn’t want them as chewy x
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
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
Hi there
I would like to know what volume your cookie scoop is? There are dozens of sizes out there.
Rose
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 ?
Thank you
Yes – any chocolate bar can be used chopped up!
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!
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