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 – just wanted to comment and say this really is the best cookie recipe EVER! I used 1/4 less sugar and it still turned out heavenly. So perfect. Thank you so much for making my baking journey so easy and satisfying!!
How can you tell when they are cooked perfectly to get that chewy cookie texture, they looked pale and cakey so I waited until they looked cracked and done and they are way too crispy and not nice (I clearly over cooked them).
Same here i cooked them 15 minutes and let them cool in the oven and they were like bricks! I just made a second batch today and took them out at 12 minutes (even though they looked raw in the centre) and they were the most delicious chewy cookie i have ever eaten. 10/10.
Hiya! Letting them cool in the oven will definitely over bake them, they need removing from the oven! x
Can I substitute the vanilla extract for vanilla powder? Trying to be ultra processed free
Love this recipe could they be made into mini cookies for a dipping box please or what would be the best recipe to follow
Yummy and easy, thank you so much! They didn’t wrinkle tho, what a pity haha!
Absolutely delicious. Best recipe I tried so far. Works perfectly, also, with white chocolate and dried strawberrys. Thanks a lot
I’ve used this recipe so many times for the bake sales at school and everyone LOVESSSS them.
I just have one question, why melt the butter and other recipes just used room temp butter?
It creates a different cookie!
Been trying it find a perfect cookie recipe with my daughter for ages and these are it. Delicious chewy and perfect texture. Thank you
First time making cookies so I thought I’d start with these & they came out amazing – beautifully soft & gooey in the middle.
I need to invest in a cookie scoop as they were very wonky which made me laugh but absolutely delicious!
Can’t wait to try more of your recipes. Thank you x
The best cookies I’ve ever made i am in love they’re so flat chewy crispy from the outside middle is so soft and pure im in brown sugar heaven !!!
Hey Jane, could I sub the butter for stork? We are dairy free and wondering if we could adapt these cookies.
I use stork!
I have just made these. They have come out very crispy on the outside. What could I have done wrong?
This could just mean they were slightly overbaked in your oven. timings can vary x
Hi, I made these today and I don’t know what I’ve done wrong! I did use a mixture of light muscavardo sugar and light brown sugar (as well as the white sugar) because I didn’t have enough LB sugar….
Usually your recipes are always perfect I think I may have done something wrong.
They are very greasy and flat as pancakes!
This could definitely be the sugar! x
I love my cookies soft and melt in the mouth type so these were perfect!
hello can i use baking spread instead of butter?
How long does it take to defrost if i freeze the raw dough before cooking them please. Or would you portiom before freezing and bake from frozen?
Depends on how hot your house is!
I freeze them in balls and bake them straight from frozen, only a few mins extra.
I love these! Would they still work if I added rolled oats and raisins to them though?
There’s a separate recipe for oatmeal raisin cookies and I just add chocolate chips to that if that helps 🙂