This chocolate chip cookie recipe makes a batch of delicious cookies that have a crisp edge and a soft chewy centre. Enjoy these chocolate chip cookies as an after dinner treat or for times when you feel like a chocolate sweet treat. They are super easy to make and bake in just 12 minutes.
These chocolate chip cookies are so good and one of my favourite cookie recipes on this blog. The recipe is similar to my funfetti and white chocolate chip cookies but with milk chocolate chips instead. This chocolate chip cookie recipe is very quick and easy to prepare and you can have a batch of delicious cookies prepared and baked in around 20 minutes. They are a fun recipe to make with the kids and are perfect for bake sales and school fairs.
Ingredients for Chewy Chocolate Chip Cookies
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Flour - for this recipe, I use plain flour which is also known as all-purpose flour.
- Bicarbonate soda - also known as baking soda.
- Cornflour - helps the cookies stay chewy in the middle. In the US and other countries cornflour is also known as corn starch.
- Salt - use any salt you prefer.
- Egg - use a room temperature egg. I remove the egg from the fridge 30 minutes before using.
- Vanilla - good quality vanilla extract or vanilla bean paste.
- Butter - unsalted butter which is soft at room temperature.
- Sugar - I use a combination of soft brown sugar and granulated sugar.
- Chocolate chips - you can use milk or dark chocolate chips or you can use a chocolate bar and chop it into small pieces.
How to Make Chewy Chocolate Chip Cookies
1. In a bowl, sift and whisk together the plain flour, bicarbonate soda, cornflour and salt then set aside. In a second bowl whisk together the egg and vanilla extract also set aside.
2. In a third bowl or stand mixer, cream together the butter, brown sugar and granulated sugar until creamy and fluffy and then pour in the egg and vanilla and continue to mix until well combined. Add in the dry ingredients and continue to mix to combine all the ingredients then fold in the chocolate chips.
3. Take a heaped tablespoon of dough and roll the dough into a ball then place the dough on a large plate lined with baking paper. Repeat this process until you use up all the dough. Wrap the plate with plastic wrap and place the plate in the refrigerator for 1 hour.
4. While the cookie dough is in the fridge, prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan. Remove the cookies from the fridge and arrange the cookies that you want to bake on the baking tray ensuring there is space for them to spread (around 10cm). If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
5. Bake the cookies in the centre of the oven for 12 minutes or until slightly brown. If you want, you can place a few chocolate chips on top of the cookies when you remove them from the oven. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Recipe Tips
- You can prepare the dough in advance and refrigerate overnight. The cookie dough can also be frozen and baked straight from the freezer.
- When you add the chocolate to the dough, save a few pieces of chocolate to add to the top of the cookie after it has come out of the oven. This is so you can have some solid pieces of chocolate in the cookies as the rest would have melted.
Nutrition
Nutrition based on 1 serving - Calories: 265kcal | Fat: 14.3g | Saturates: 8.8g | Carbs: 30.7g | Sugar: 19.4g | Fibre: 0.8g | Protein: 3.2g | Salt: 0.24g.
Storage
These baked cookies can be stored in an airtight container for up to 6 days though best consumed within 4 days. Unbaked cookie dough can be stored in the fridge for a few days or in the freezer for around a month.
Recipes You May Like!
- White Chocolate and Pecan Cookies
- Chocolate and Pistachio Cookies
- Toffee Shortbread dipped in Chocolate with Pecan Nuts
- Chocolate Oat Bars
- Chocolate Hazelnut Shortbread Biscuits
- Ginger Thins (Ginger Snap Biscuits)
The Best Chewy Chocolate Chip Cookies
Ingredients
- 220g plain flour
- 1 teaspoon bicarbonate soda
- 1 teaspoon cornflour
- ¼ teaspoon salt
- 1 medium egg room temperature
- 1 teaspoon vanilla extract
- 140g unsalted butter soft at room temperature
- 100g soft brown sugar
- 70g granulated sugar
- 200g chocolate chips
Instructions
- In a bowl, sift and whisk together the plain flour, bicarbonate soda, cornflour and salt then set aside. In a second bowl whisk together the egg and vanilla extract also set aside.
- In a third bowl or stand mixer, cream together the butter, brown sugar and granulated sugar until creamy and fluffy and then pour in the egg and vanilla and continue to mix until well combined. Add in the dry ingredients and continue to mix to combine all the ingredients then fold in the chocolate chips.
- Take a heaped tablespoon of dough and roll the dough into a ball then place the dough on a large plate lined with baking paper. Repeat this process until you use up all the dough. Wrap the plate with plastic wrap and place the plate in the refrigerator for 1 hour.
- While the cookie dough is in the fridge, prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC/160oC fan. Remove the cookies from the fridge and arrange the cookies that you want to bake on the baking tray ensuring there is space for them to spread (around 10cm). If you do not have enough space on the tray then you can place the remaining cookie dough balls back in the refrigerator and bake them in batches or you can freeze the rest and bake as needed.
- Bake the cookies in the centre of the oven for 12 minutes or until slightly brown. If you want, you can place a few chocolate chips on top of the cookies when you remove them from the oven. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Angela Brown says
Lovely cookies