This recipe for chewy Chocolate Chip Cookies makes delicious cookies that are soft, chewy and bursting with chocolate. This recipe doesn’t have any complicated steps or difficult-to-find ingredients, so I think that you’re going to love it—homemade chocolate chip cookies at their best.
- They are bursting with chocolate and full of flavour.
- The cookies are irresistibly soft and chewy.
- Fresh homemade cookies! Is there any need to say more?
- They make a brilliant sweet snack with your favourite drink
Chewy Chocolate Chip Cookies Recipe: Ingredients
This cookie recipe uses ordinary, everyday ingredients. That’s one of the good things about it… that you don’t need exotic ingredients to enjoy wonderfully chewy chocolate chip cookies.
The recipe contains;
- butter – softened and unsalted. The benefit of using unsalted butter is that you can add in salt to your recipe as a flavour enhancer and be in total control of the amount used. Softening the butter also makes it easier to work with and helps make the baked cookie wonderfully chewy.
- sugar – this recipe uses two types of sugar, white and soft brown sugar. These add sweetness and a little flavour, some nice caramel notes alongside the lovely chocolate.
- vanilla extract – again this is for flavour, and it really goes well with anything chocolate.
- flour – plain white flour or all-purpose flour is the structure of the cookie.
- bicarbonate of soda & salt – the bicarbonate of soda helps to give a rise, and the salt is for flavour. Omit the salt if you use salted butter.
- Chocolate chips – a star player in a chocolate chip cookie recipe. Use chocolate chips or chocolate chunks; it’s really your decision. You can also chop up a chocolate bar; the results may look a little different, but they’ll taste wonderful.
Tips for Cookie-Making Success
Making chewy, thick cookies is probably easier than you might think. Just keep the following points in mind as you make your dough.
- Measure all your ingredients accurately. It makes such a difference. This is why I always use digital scales when I’m baking. It only takes a few extra grams or ounces of an ingredient to cause a recipe to fail, so weighing your ingredients accurately will help you achieve success.
- Use an oven thermometer to ensure that your oven temperature is correct. It’s surprising how they differ, and again, that can affect how successful your baking is.
- Try to avoid overworking the dough.
- Refrigerate the dough before baking. It’s worth doing. You’ll end up with delicious bakery-style cookies that are thick, bursting with chocolate and have mouth-watering texture.
This chewy chocolate chip cookies recipe is really easy to make, just follow the steps below.
- Mix the butter with the sugar until it is well combined and wonderfully fluffy.
- Beat in the egg and vanilla until well combined.
- Add in the flour, baking soda and salt and mix to combine the ingredients together with no visible flour left clinging to the bowl.
- Allow the chocolate chip cookie dough to rest, preferably in the refrigerator, either as cookie-sized balls or as dough. Resting the dough overnight will improve the texture of the cookie and deepen the flavour.
- Resting the dough in the refrigerator will cool he dough so that it doesn’t spread as far when baking, giving a thicker cookie.
- If you don’t have time to fuss with cooling and refrigerating, then skip this step and go straight to baking. Without chilling, the cookie will be thinner.
- Space them out on the baking tray – 6 to a tray is enough.
- Bake for the correct length of time: without refrigerating – 8-10 minutes, with resting or refrigerating first, bake for 10 – 12 minutes.
- Bake until the edges are golden brown and the middle is still soft.
- Leave to cool on the tray for around five minutes before moving them to a cooling rack to continue cooling.
- You can use any type of chocolate, milk or dark, chips, chunks or your favourite bar chopped up. A pretty change to the original recipe is to use half white and half dark chocolate chips. This gives a lovely swirl of different colours.
- If you don’t like vanilla in your Chocolate Chip Cookies, then leave it out – the cookies will still be awesome.
- Adding in 1/2 teaspoon of cinnamon makes a nice change and enhances the other flavours as does the grated zest of a medium-sized orange. Quite lovely!
How do I make Chocolate Chip Cookies all the same size
I would never want anyone to make their beautiful homemade cookies look like those that come straight off a production line and are sold neatly wrapped in cellophane or boxes. However, a little evenness can be pleasing, so if you’ve ever wondered how to get uniformly sized cookies, this is how.
Apologies if this is completely obvious to you, but if you want evenly sized cookies that are pretty uniform in size and thickness, then you need to pay attention to the amount of dough that you scoop out onto the baking tray.
What I like to do is to use a square piece of baking parchment, which I place on my digital scales. I can zero this to make sure that the paper doesn’t affect the weight of anything I place on it. I then take my cookie scoop or a tablespoon and use it to scoop out small amounts of dough and place them on this piece of parchment.
Each amount should weigh roughly the same. For this recipe I aimed for 55g/2 ounces of the dough, gently made a spherical ball with the dough, and placed it on the baking sheet. I did this to all the balls of dough.
Once baked, they’ll all be roughly the same size. Beautifully uniform and quite delicious.
What if I don’t want to cook all the dough at once?
The answer is to roll the dough in your hands into cookie-sized balls and place it in an airtight container in the refrigerator. A plastic bag will also work. When you’re ready to bake them, place them on a lined baking tray and they’re good to go. Fresh cookies anyone?
If it’s going to take more than 2 or 3 days to use up the cookie dough, then a better answer is to freeze the dough. Roll it into balls as before and freeze in a suitable container. A ziplock bag works well for this. The dough will last up to 3 months like this, and you can take out a dough ball and pop it in the oven to bake whenever the need hits. There’s no need to thaw out the dough before baking, but the cookie will need an extra minute or two to cook.
This is a great way to have fresh cookies available for unexpected visitors.
How to store chewy Chocolate Chip Cookies
To maintain the freshness of these simple chocolate chip cookies, once they are out of the oven, keep them in an airtight container. They’ll stay fresh for between 5 and 7 days, but I doubt there’ll be any left by then.
If you like these… You may like…
- How to make Lemon Cookies
- Easy Peanut Butter Cookies
- Soft and Chewy Oat and Raisin Cookies
- Chocolate chip Cookies
- Easy Oat and Coconut cookies
- Chocolate Crinkle Cookies
- Easy Shortbread Cookies
- Soft and Chewy Oatmeal and Chocolate Chip Cookies
- Peanut Butter and Chocolate Chip Cookies
- Easy Ginger Cookies
- Baked Cinnamon Donuts Recipe
- White Chocolate and Cranberry Cookies
- Chocolate Chip Pecan Cookies
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Chewy Chocolate Chip Cookies Recipe
Ingredients
Equipment
Method
- Preheat oven to 350 F (180 C/160 C Fan). Line the baking sheets with baking parchment
- Put the unsalted butter, (1/2 cup unsalted butter) sugar (1/2 cup caster sugar, 1/3 cup soft light brown sugar) and salt (1/4 teaspoon salt) into a large bowl and beat until creamy.
- Beat in the vanilla (1 teaspoon vanilla extract) and egg.(1 large egg) Sift in the flour (1 3/4 cups all-purpose flour) , and bicarbonate of soda(1 teaspoon bicarbonate of soda). Fold the mixture together with a wooden spoon, being careful not to overmix it.
- Add the chocolate chips (3/4 cup chocolate chips/chunks) or chunks and stir well to combine.
- Scoop out 2 tablespoon amounts of cookie dough onto the baking tray. Space them apart a little – 6 on each tray is about right.
- Bake for 10 minutes or until the edges of the cookie are light brown and still slightly soft in the middle.
- Leave on the baking tray for 5 minutes to cool before moving them onto a cooling rack.
Nutrition
Notes
Store these cookies in an air-tight container for up to a week.
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I literally can picture myself dunking these in ice cold milk. So easy and delicious.
Yum… now I think I need to go make another batch.