This chewy Chocolate Chip Cookies recipe is just delicious and super easy to make in a baking instant. Studded with milk chocolate and as large as my children's faces they always go down a cookie storm. They have soft, chewy centres and crisp edges. I have not tasted better.
It is only latterly that I realised that I did not have a really good recipe for cookies. What an outrageous oversight.
However so good are these crispy but chewy little beauties, I cannot imagine how I coped without them.
Dramatic I know but taste one and see.
What Ingredients Do I Need?
Unsalted Butter - It does need to be butter and not baking spread. If you only have salted butter then just leave out the pinch of salt.
Granulated Sugar - This helps to give the chewiness but I have made them with caster sugar too and they were still delish.
Egg - medium.
Plain Flour - If you only have self raising then they will still taste good but will rise more and so be more cakey.
Bicarbonate of Soda
Milk Chocolate Chips - I use the best cooking milk chocolate I can find. I use the bars too so that I can have really chunky chips.
Salt - Fine sea salt but table salt is fine too.
How Do I Make Chocolate Chip Cookies From Scratch?
You Can Scroll Straight Down For The Recipe Card But Below Is A Step by Step Tutorial.
- Firstly cream the butter and sugar together. I use a free standing mixer but a hand held mixer is fine. If you have neither then you can mix them together by hand.
- Make sure the butter is soft and using a fork first to integrate the butter and sugar to start off is a great tip. Then a wooden spoon can take over.
- Keep mixing until pale and fluffy. This takes about 3 minutes at a medium/high speed. Or just until your arm gets tired!
- Scrape down the sides and add an egg. Beat for a few minutes.
- Add the flour, salt and bicarbonate of soda to the batter and mix until you can't see any flour.
- Tip in the chocolate chips/chunks and mix through to disperse evenly.
- Roll into 16 or so small balls and place on a lined baking tray. I do 6 or 8 at a time. About the size of a golf ball. They spread a lot so you need to ensure there is the space to do so. I bake them in batches.
- I use the largest baking tray that I have that will fit in my oven. I weigh them and each cookie is about 40 grams/1.4 ozs. You can completely make them bigger. I sometimes do. I use an ice cream scoop to get 8 very large cookies.
- Bake for ten-12 mins making sure that they are golden brown nearly all over and a little darker at the edges. The centres will still be soft.
- Then remove and leave at least 3 mins before transferring them to a wire rack.
- Do this carefully as they will still be very soft in the centre. I use a metal frying slice/spatula.
- Allow to cool completely.
How Do You Make Cookies Chewy?
Using granulated sugar helps to make cookies chewy as well as baking as soon as the dough is mixed rather than chilling in the fridge first.
Use any chocolate to suit. I have made these with white or dark chocolate chunks/chips. I actually prefer to cut up chocolate rather than use the chocolate chips. I like my chocolate to be chunky.
If you find the mixture too sticky sprinkle a couple of tbsps of extra flour in and mix again.
Make sure they are spaced enough apart on the baking tray.
They will be soft when they first come out of the oven and firm up as they cool.
Make sure the cookies are golden all over and slightly darker at the edges
Freeze them as uncooked balls in a freezer bag and when required cook from frozen adding 2 more mins to the baking time.
Store in an air tight tin. They last well for a couple of days.
- Free standing mixer or electric hand held whisk or large mixing bowl, fork and wooden spoon.
- Wooden or large spoon to mix in the chocolate chips.
- Independent oven thermometer (optional)
- Digital Scales
- Wire Rack
- Fish Slice/Flat Spatula
- Flat and Large Baking Tray
- Baking Paper or reusable liner for baking tray.
IF YOU LIKED THIS RECIPE THEN YOU MAY LIKE THESE
Chocolate Chip Cookies
These Easy Chocolate Chip Cookies are just delicious. Studded with milk chocolate and chewy in the middle they are always a hit.
- 110 grams unsalted butter room temperature
- 175 grams unrefined granulated sugar
- 1 medium egg
- 200 grams plain flour
- 1 tsp bicarbonate of soda
- 100 grams milk chocolate chips I use Green & Black's cooking chocolate if I can.
- 1 pinch salt
Pre heat the oven to 170 C/325 F/Gas Mark 3.
Cream the 110 g butter and 175 g sugar together until pale. I use a free standing mixer for this but an electric hand held whisk will do the job too but make sure the butter is soft and using a fork first to integrate the butter and sugar to start off is a great tip. Then a wooden spoon can take over.
Add the 1 egg and beat well again. Scrape down the sides of the bowl and mix again.
Add the 200 g flour, pinch of salt and 1 tsp bicarb slowly until the dough shows no more flour. Tip in the 100 g chocolate chips and mix through by hand.
Line a large flat baking tray or two with baking paper or a reusable liner.
Scoop out 6/8 cookies for each baking tray. An easy way is to use a metal ice cream scoop or just use your hands! Then use your hands to roll them into balls. I bake a tray at a time. I make about 14/16 balls.
Bake for 10-12 mins and golden brown all over with a slightly darker outside edge on the outside and soft in the middle.
Leave for a few mins on the baking tray (they are still very soft in the middle) before removing gently with a fish slice or something flat onto a wire rack to cool.
Repeat with the other cookies.
Apply to American Face
- Use any chocolate to suit. I have made these with white or dark chocolate chunks.
- If you find the mixture too sticky sprinkle a couple of tbsps of extra flour in and mix again.
- Make sure they are spaced enough apart on the baking tray.
- They will be soft when they first come out of the oven and firm up as they cool.
- Make sure the cookies are golden all over and slightly darker at the edges
- Freeze them as uncooked balls in a freezer bag and when required cook from frozen adding 2 more mins to the baking time.
- Store in an air tight tin. They last well for a couple of days.
I do recommend a oven thermometer. Oven temps can vary greatly and with such a short baking time they are incredibly useful.
Do let me know how you got on in the comments below or come on over and join me on my Facebook or Instagram Page. I would love to connect with you.