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!
Fantastic cookies. Such an easy recipe to follow and very yummy results. I mixed white and milk choc chip cookies and they were delicious 😋
I love chewy cookies and when I ate them they were so tasty
Thanks Jane
😘
Recipe is definitely the best I’ve tried so far but I’m still having trouble getting the cracked look.
Funnily enough I forgot to add chocolate chips and realised 4 minutes into the first tray of 6. I took them out and mixed it all up in a bowl, let it cool a bit, added chocolate chips which still mostly melted lol, then baked for another 9 mins and they looked great shape and cracks wise.
I then added chips to the rest of the dough. Tried a few batches at 13 minutes, but they came out a bit more raised and without the same cracks. Feel like I’ll never be able to follow a cookie recipe and get something like the picture, apparently only if I mess it up haha..sigh.
These have came out lovely both times I’ve made them however mine look more like pancakes. They’re really smooth and don’t have those signature cracks going through them, why would that be? I will be honest the only thing I don’t use in this recipe is the raising agents, would this be why mine do not have those cracks? Probably is an obvious answer 😆 but just thought I’d check! Going to try the NYC recipe next
Hiya! Yes, you must use all of the ingredients to have the same result. x
I have a question for you. If you want goey cookies should the inside be completely liquidy before you take them out or should it be a bit more cooked inside. Thanks
This recipe isn’t the best for that – you want to use the NYC Cookie recipes
Jane
For the last 4 years I’ve been making these for our tennis tournament and I have to say they are always a huge huge hit. Absolutely delicious.
I’ve also made your bakewell cookies and the raspberry and white choc cookies. Which are also yummy. Just one question Jane and would you know why the choc chip cookies always spread more than the other two.
When people are choosing which ones to have they seem to gravitate more towards the larger choc chip ones even though I use the same I cream cream scoop.
Love your recipes. 😋
Hiya! So glad. These cookies are different to the bakewell/raspberry ones and are meant to be. If you want ones in a similar shape to the others, you’d need to use the nyc chocolate chip cookie dough x
These is the best chocolate chip cookie recipe I have ever made.It is our family’s go-to recipe and the cookies, always turn out perfectly. As a bonus, it makes exactly the number of cookies that the recipe says it does. That has never happened with any other recipe that I have ever tried in my entire 60 years on this earth! Thank you for this amazing recipe.
When I split the cookies some at the top of the oven and some below, one of the trays didn’t cook at the bottom. I did use a baking spreadsheet this time. Unsure what went wrong.
This sounds like your oven has an issue, it won’t be anything to do with the recipe x
More of a question rather review, absolutely gutted promised my little girl we would bake and went to my favourite site yours of course, she wanted cookies. So after looking in the cupboard I found ginger and cocoa powder, I thought I could adapt this recipe but also my little girl is dairy free and I only had flora in, so attempted the recipe but changed for flora instead of butter and ended up with a cake. Very spongy dry cake, is that how much of a difference it makes using flora or havr I someone done something completely wrong. Can you direct me to a cookie recipe that is dairy free and maybe a basic one that is changeable to what’s already in my cupboard, I would love to try all the cookie recipes bug sometimes nit organised enough to get in the right ingredients. Thanks in advance 🙂
Flora can definitely cause this, because of what flora is made of – did you then also adapt the recipe to use ginger and cocoa powder? As changing the recipe will cause issues (this recipe doesn’t contain either?). It’s worth looking at my vegan cookie recipe, but it depends how you are adapting flavours as I am unsure how you have done this x
Hello!
I’d like to make two batches of these cookies. Would you recommend doubling the ingredients all in the same bowl, and doing it like that. Or doing it in two separate batches?
Thanks!
I was wondering the same thing myself! I had lots of space in my bowl so I’m going to double it at the beginning!
Also the ice-cream scoop is a game changer!
What can I use in place of a cookie scoop?
tablespoons!
I just used a table spoon
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