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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Superb, chewy with a bit of crunch, delicious! I supervised my 10yo daughter while she made these and was very impressed with how they turned out 😊
Can you tell me please which chocolate chips do you use?
Which chocolate chips do you use?
Delicious- is this recipe in one of your books? If not please add it to your next book along with your yummy hobnob recipe.
Just made these. I am no baker and usually my bsking is a disaster. I used only half the sugar and threw in some cranberries & raisins as didn’t have enough chocolate chips. They came out amazing! Looked and tasted great, whole family loved them. Will use this recipe again. Great, tasty, natural recipe.
These are sooooooo good I changed it up a bit and only put 250grams of sugar instead of 325 and added chocolate powder as a replacement
Have just made these cookies making a slight adjustment to the brown sugar amount as I like a little more crunchy to my cookies. So I only used 175g of light brown sugar with 50g of golden caster sugar and 100g of granulated sugar. These cookies are THE BEST I HAVE EVER MADE!
They also happen to be the easiest ones i have ever made too. The outside is crisp with a chewy centre and are the perfect size! Hands down this recipe is a keeper and is now the only cookie recipe I will ever use. I’m so grateful that I don’t have to refrigerate it anymore and wait for what feels like forever for my cookie fix. Thank you so much!
Made these tonight and they turned out great! Soft and chewy. I got 22 decent sized cookies from the mix. Love your recipes.
Hi, I would like to make a mini bite size cookie for my daughter’s birthday party, would this recipe work if I did it in mini form and reduce the cooking time?
The best cookie recipe ever. I have made similar before, but those recipes have required refridgerating the dough for hours, which is not my style of baking! These were so good I had to give them away before I ate the lot.
The best cookie recipe ever. I have made similar before, but those recipes have required refridgerating the dough for hours, which is not my style of baking! These were so good I had to give them away before I ate the lot.
Hi! Can these be made gluten free?
Fantastic cookies! I have made 3 batches so far. 2nd lot of tried subbing a little flour for cocoa powder to make triple choc. Gorgeous. I used more choc chips that the recipe asked for and they turned out so good! Do not last long in my house. Can I ask what recipe book this recipe is in please as I’d like to add it to my Christmas list 🥰
How many grams of cocoa powder did you use? I love this recipe and really want to try triple chocolate with the same texture
I love this recipe for cookies. It makes the perfect ones! If I wanted to make a lemon version, would anyone know how I would do this? Thanks so much
Try add 1tsp lemon extract instead of vanilla 😄
I would mix in 2 teaspoons of fresh lemon zest and use white chocolate chips
Delicious as always! The texture of these cookies are lovely. The taste was great but aesthetically, mine were lacking a bit. How do you keep yours so lovely and round? Mine spread out loads and then went funny shapes. Also, how do you get your chips to be so visible all over? Mine kinda just sunk to the bottom. Thanks, Molly
My cookie dough stays quite stiff and therefore doesn’t spread and the chocolate chips don’t sink too much – it may be worth watching my YouTube video on this recipe to see at what point your cookie dough may differ in texture to see if it’s an ingredient problem for example, or maybe the oven needs turning up temperature wise etc! x
You can use a glass when they come out of the oven and move it around the cookie on a circular motion. They then cool in a perfect shape
Hope this helps
I made these cookies so many times and they are so good! I add salted butter as I prefer it and darker sugar( light and dark brown) and a tad more flour but these are always delicious and my go-to to recipe!!!
I made these cookies loads of times and they are delicious! I add salted butter instead of unsalted and you can add darker sugar( I add light and dark brown sugar) as it makes it richer but these are delicious and always my go-to recipe!!!