If you’re looking for wonderfully thick and chewy chocolate chip cookies, you’re in luck! This easy to follow recipe yields perfectly chewy cookies jam packed full of chocolate chips. And boy are they GOOD!! Read on for the full recipe, tons of helpful tips and more!
Developed from years of frustration and determination – this is a recipe I’m CRAZY proud of! I have made many cookies in my time but the humble chocolate chip cookie is one I’ve always been determined to master. (Easier said than done!)
I’ve tried a lot of different recipes but all of them seemed to turn out flat and greasy. It’s so unbearably frustrating and disheartening!! (I’m sure you can relate.)
Which is why I’m so proud to say that, after two weeks of experimenting, frustration, eureka moments and A LOT of calories consumed (about 25 cookies worth!), I finally did it. I created a chewy chocolate chip cookie recipe that’s easy to make, easily repeatable and makes the BEST cookies. No flat and greasy cookies here anymore! I’m SO excited to share this with you!!
It’s generally the balance of the sugars that determines whether a cookie will be chewy or crispy. More brown sugar and your cookies will be chewier, more white sugar and your cookies will be crispier.
Here’s a great tip for you! Store them in an airtight container (I prefer metal) at room temperature along with a slice of bread. I don’t quite understand the science behind it but it keeps them soft and chewy for much longer!
100% YES! It took me a while to learn this one (and I did, the hard way) but I can’t emphasise enough the difference it makes to the overall bake. Teamed up with having enough flour in your dough, chilling before baking makes a huge difference in preventing your cookies from going flat and greasy.
In my opinion (unless you’re making giant cookies) a good cookie shouldn’t take longer than 8-10 minutes to bake. This, of course, depends entirely on the size of cookies you’re making and the temperature you’re cooking them at.
I’ve come to learn that this could happen for a few different reasons.
Here’s everything you need to know about the ingredients needed for this recipe.
After making SO many cookies, I’ve made a fair few mistakes over the years. So here’s my top tips for achieving perfect, chewy chocolate chip cookies!
Here is what you will need to make 16 bars.
(For a printer friendly version, see the recipe card at the end of this post)
PLEASE NOTE THERE IS A TOTAL OF 2 HOURS CHILLING TIME IN THIS RECIPE
Let’s get started! First, chop your milk chocolate (250g | 8.8 oz) into chunks on a chopping board with a sharp knife. It doesn’t matter if some are small and some are big, it all adds to the texture. Set aside until we need them later.
Then whisk together the flour (220g | 1 + 3/4 Cups), bicarbonate of soda (1 tsp) and salt (1/4 tsp) into a medium bowl. (Whisking aerates it a little and gets rid of any lumps.) Set to the side.
Next, weigh the brown sugar (110g | 1/2 Cup) and caster sugar (70g | 1/3 Cup) into the bowl of an electric stand mixer and whisk briefly to get rid of any lumps.
Cut the room temperature butter (110g | 1/2 Cup) into cubes and add to the sugar. (You can use a large bowl and an electric hand whisk if you don’t have a stand mixer.) Cream them together until they’re light and fluffy. It should take about 2 mins and you will likely need to scrape the bowl down once or twice.
Time to crack in the egg (x 1) and add in the vanilla (1 tsp). Beat it in by hand with a rubber spatula but go easy – beat gently, until it’s only JUST blended in. It will look a little ‘scrappy’.
Back to the flour we prepared earlier. Add half of it into the bowl and gently fold it in with your spatula.
Now add the remaining half…
And fold in gently until it looks like this… DON’T over mix it.
At last, it’s time for those chocolate chunks! Save a few to press into the tops of your cookies later then tip the rest into the cookie dough and gently fold them through.
Then tip your chocolate chip cookie dough into the medium bowl from earlier, cover and chill for 1 hour.
When the time is up, remove the dough from the fridge and shape into evenly sized balls using a small ice cream scoop. Place your cookies onto a lined plate.
If you haven’t already eaten them, press the chocolate chunks you reserved earlier into the tops of each cookie.
Now pop them back into the fridge for 1 hour and preheat your oven to 180ºC/Fan 170ºC/356ºF.
When the time is up and your cookies are sufficiently chilled, line a large baking tray with a silicone baking mat or baking paper. Space a few cookies out evenly across the tray, leaving space for spreading. You will likely need to cook in batches so don’t overcrowd the tray!
Bake for 8-10 minutes until they’re a light golden colour. If you have hot spots in your oven, you may want to turn the tray round halfway through the cooking time for a more even bake.
Allow your cookies to firm up on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Once completely cooled, store your cookies in an airtight container (I prefer metal) at room temperature and consume within 5 days. If you want to keep them soft and chewy for longer – add a slice of bread in there. Sounds crazy but it works!
Have you made these AMAZING chewy chocolate chip cookies? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at firstname.lastname@example.org.
You need the right equipment! Check out my favourite Products That Make Baking Easier!
Store in an airtight container at room temp (my favourite is a metal tin) and consume within 5 days.
TIP! Add a slice of bread to keep them soft and chewy for longer.
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Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.