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!
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.
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!