These chocolate chip cookies are delicious and chewy. The centres of the cookies are soft and chocolatey which makes them even more delightful. Using good quality chocolate makes these cookies even more delicious and this recipe can serve as a base for other cookie recipes such as white chocolate, nuts or dried fruit.
The recipe is similar to my funfetti and white chocolate chip cookies but with milk chocolate chips instead. The recipe is very quick and easy to prepare and you can have a batch of delicious cookies prepared and baked in around 20 minutes.
Ingredients for Chewy Chocolate Chip Cookies
- 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 (room temperature)
- 100g soft brown sugar
- 70g granulated sugar
- 200g chocolate chips
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 the chocolate chips then pour in the dry ingredients and continue to mix until all the ingredients are well incorporated.
3. Take a heaped spoon of dough and roll the dough into a small ball then place the dough on a large plate lined with baking paper. Repeat this until all the dough is used up and then wrap the plate with plastic wrap and place the plate in the refrigerator for 30 minutes.
4. Whilst the cookie dough is in the refrigerator, prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC. Remove the plate from the fridge and place 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 lower part of the oven for 12 minutes or until slightly brown. Immediately after the cookies are removed from the oven, place a few chocolate chips on top of the cookies. You can leave this part out if you wish. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Recipe Tips
- Remove the egg and butter from the fridge a few hours before you bake. This tends to help the cookie dough combine better.
- Cornflour helps the cookies stay chewy in the middle. In the US and other countries cornflour is also known as corn starch.
- You can prepare the dough in advance and refrigerate overnight. The cookie dough can also be frozen and baked straight from the freezer.
- This recipe used chocolate that contained 33% cocoa. You can use any type of chocolate chips even dark chocolate. You can also use a chocolate bar/block and chop it into small pieces but it should have a minimum of 30% cocoa and also be good quality chocolate.
- 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
| Calories | Fat | Saturates | Carbs |
| 265kcal | 14.3g | 8.8g | 30.7g |
| Sugars | Fibre | Protein | Salt |
| 19.4g | 0.8g | 3.2g | 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.
More recipes that may interest you
- White Chocolate and Pecan Cookies
- Chocolate and Pistachio Cookies
- Toffee Shortbread dipped in Chocolate with Pecan Nuts
The Best Chewy Chocolate Chip Cookies
Ingredients
- 220g plain flour
- 1 teaspoon bicarbonate soda
- 1 teaspoon cornflour
- ¼ teaspoon salt
- 1 medium egg
- 1 teaspoon vanilla extract
- 140g unsalted butter soft
- 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 the chocolate chips then pour in the dry ingredients and continue to mix until all the ingredients are well incorporated.
- Take a heaped spoon of dough and roll the dough into a small ball then place the dough on a large plate lined with baking paper. Repeat this until all the dough is used up and then wrap the plate with plastic wrap and place the plate in the refrigerator for 30 minutes.
- Whilst the cookie dough is in the refrigerator, prepare a baking tray with baking paper and preheat the oven to gas mark 4/350oF/180oC. Remove the plate from the fridge and place 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 lower part of the oven for 12 minutes or until slightly brown. Immediately after the cookies are removed from the oven, place a few chocolate chips on top of the cookies. You can leave this part out if you wish. After 10 minutes, use a spatula and place the cookies on a cooling rack to completely cool then enjoy.
Angela Brown
Lovely cookies