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The Ultimate Chewy, Soft Chocolate Chip Cookie Recipe

This recipe is a simple version of a classic baked good - the chewy chocolate chip cookie. The only downfall? You'll want to eat the whole batch in one sitting.

Chocolate Chip Cookies

Let me start this post by saying I LOVE chocolate chip cookies. They’re so simple yet so perfect, and great at any time of the day. Over the years, I’ve made probably hundreds of batches of cookies and I’ve experienced every fail under the sun – too hard, burnt, over-cooked, over-risen, and everything in between. I then set out to perfect the humble chocolate chip cookie and this recipe has been my go-to for years now!

As the dough allows for a bit of rising (for maximum chewiness) I like to put chocolate chips on top of the dough before baking – mainly for decoration, but also because there is no such thing as too many chocolate chip cookies. I like to use Reese’s semi-sweet chocolate chips to achieve highest levels of deliciousness.

I like to make these cookies with dough balls about 1 inch in size. Think heaped tablespoon, but don’t be too worried about it. You can make them bigger if you like, but I find this size is perfect as the cookies do expand in size when baked.

If you bake them for the recommended time (10 minutes) your cookies will come out perfectly every time. Soft, chewy and delicious! Even better? They stay like this for days! I keep them in an airtight container either in or out of the fridge and they’re delicious for up to a week. If for some crazy reason you don’t eat them all, they also freeze well.

The most important thing is to move them off the baking sheet and onto a wire rack as soon as possible. If they stay on the baking sheet, they’ll continue to cook and the bottom of the cookies will be dark and will lose the softness we’re trying to achieve! When you take the cookies out o the oven, let them sit on the sheet for 5 minutes so they don’t fall apart, but then move them ASAP!

The result? Delicious, soft, chewy, perfect chocolate chip cookies. Try them for yourself and let me know if the comments how it goes!

Chocolate Chip Cookies
Print
The Ultimate Chewy, Soft Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

This recipe is a simple version of a classic baked good - the chewy chocolate chip cookie. The only downfall? You'll want to eat the whole batch in one sitting. 

Servings: 24 cookies
Ingredients
  • 130 g butter at room temperature
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 tbsp golden syrup  for a slightly different flavour, try maple syrup
  • 2 tsp vanilla extract
  • 1 egg
  • 1 3/4 cups all purpose flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350°F
  2. In a stand mixer using the flat beater attachment, combine the butter and both sugars. Beat until fluffy.
  3. Add the golden syrup, vanilla and the egg, and lightly beat until just mixed through. Avoid overmixing
  4. Add flour, baking soda, and salt, mixing until combined
  5. Remove the bowl from the stand mixer. Handle the dough and if it’s too stick to touch, add another tablespoon of flour
  6. Add in 2/3 of the chocolate chips and mix into the dough with your hands
  7. Roll the dough into 1 inch balls and arrange them on a baking sheet lined with parchment paper.
  8. Slightly press the dough balls down with two fingers and press the remaining chocolate chips on top of each one
  9. Bake cookies for 10 mins, no longer! The cookies will be pale, but this is important if you want soft, chewy cookies

  10. Allow the cookies to cool on a wire rack for at least 20 mins, but up to an hour if possible. You can eat them after 10 mins of being out of the oven

Recipe Notes

These cookies store well in the fridge in an airtight container for up to a week (if they last that long…)

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