Chewy Chocolate Chip Cookies

This Chewy Chocolate Chip Cookie Recipe is perfectly crunchy on the outside while still being soft and gooey on the inside. Filled with dark chocolate chunks they’re irresistible straight out of the oven.

Best Chocolate Chip Cookies

There are so many Chocolate Chip Cookie recipes out there and I’ve nearly tried them all! I’ve made and tweaked this recipe more times than I can count so trust me when I say this is the BEST Chocolate Chip Cookie Recipe.

Filled with dark chocolate chunks, soft and chewy from the brown sugar and a sprinkle of flaky salt for that perfect sweet salty combo, you wont be able to stop at just one cookie!

Easy Chocolate Chip Cookies

These chewy chocolate chip cookie are simple and easy to make! Most of the ingredients you will probably already have on hand – I always keep a stash of chocolate just for baking!

I recommend using a hand mixer or a stand mixer as it’s so much easier but if you don’t have one you can easily make these y hand with a little elbow grease!

Why this is the BEST Chocolate Chip Cookie Recipe

• Soft and chewy on the inside and crunchy on the outside
• Filled to the brim with delicious dark chocolate chunks
• Tried and tested 100’s of times
• The perfect ratio of brown sugar and white sugar for the best texture

Tips for making Perfect Chocolate Chip Cookies

Here are a few tips and tricks to making the best cookies ever!

• Rest your cookie dough for at least 24 hours in the fridge. You will 100% notice the difference between baking the cookies straight away and leaving them to rest. They are more fudgy, gooey and chewy! If you possibly can’t wait that long (I’m guilty of this too, don’t worry) bake a few of the cookies immediately and let the remaining dough rest overnight.
• Measure your ingredients carefully! Too much flour and the cookies won’t spread, too much butter and they turn too crispy. I have measurements for cups and grams in the recipe card below but I recommend grams for the most accurate measuring.
• Use a good quality dark chocolate. I prefer to use a block of chocolate (NZ Whittakers is the best in my option) instead of chocolate chips. You get all different sizes of chocolate running through the cookies and the chocolate just tastes better!
• Sprinkle the tops of your cookies with flaky sea salt, that sweet salty combo is just amazing!

Freezing Cookie Dough

This cookie dough can easily be frozen! The best way to do this roll the cookie dough into balls rather than freezing the whole cookie dough together. This way you’re able to bake a few cookies at a time rather than the whole batch.

Place the cookie dough balls in an airtight container or freezer bag and place them in the freezer for up to 3 months. when you are ready to bake the cookies remove the dough from the freezer and place on a lined and greased cookie sheet. Place into a preheated oven and bake for 2-3 minutes longer than the recipe states.

Chocolate Chip Cookies Recipe Ingredients

1 Stick / 1/2 Cup / 113g Butter – Make sure your butter is at room temperature so it will cream easier with the sugars. If you forget to get it out of the fridge it can be microwaved for a short amount of time to soften. 

⅔ Cup / 130g Brown Sugar – Brown sugar will give the cookies a soft chewy texture and a more caramel flavor.

⅓ Cup / 65g White Sugar – White sugar will create a crunchy exterior to the cookies. 

1 Egg – Make sure all you baking ingredients are at room temperature before starting the recipe.

1 tsp Vanilla Extract

1⅔ Cup / 190g Flour

½ tsp Baking Soda – Baking soda will give cause the cookies to flatten and spread. If you would like more of a puffed up cookie texture baking powder can be used instead. 

½ tsp Salt – Salt help to round out the sweetness of the cookies. More salt can be used to sprinkle over the cookies.

7oz | 200g Dark Chocolate – For the best cookies use a block of good quality eating chocolate instead of chocolate chips. Chocolate chips usually are made with oil instead of cocoa butter.

How to Make Chewy Chocolate Chip Cookies

Wet Ingredients

In a medium sized bowl or in the bowl of your stand mixer add the butter, brown sugar and white sugar. Make sure your butter is at room temperature.

Turn your hand mixer or stand mixer on medium speed and cream the butter and sugars together until light and fluffy, about 2-3 minutes.

Scrape down the sides of the bowl to get all of the butter and sugar. Crack in one egg and pour in the vanilla extract. Mix for a few seconds until combined.

Dry Ingredients

Add the dry ingredient to the bowl, the flour, baking soda and salt.

Mixing the Dough

Fold the cookie dough together just until the dry ingredients have been combined, make sure not to over mix here!

Use a sharp knife and cut the chocolate up into small pieces. You can use chocolate chips here but I prefer to cut up a bar so there’s a variety in sizes and you get the small shards of chocolate.

Add the chocolate to the mixing bowl with the cookie dough.

Fold the chocolate gently through the cookie dough, I like to do this step with a wooden spoon.

Chilling the Cookie Dough

Cover your bowl and place the dough into the fridge – Ideally for 24 hours to get the best flavour and texture to your cookies but if you can’t wait that long an hour.

Baking the Cookies

When you are ready to bake the cookies remove them from the fridge. Use a cookie scoop or a spoon to measure out 2 Tablespoon amounts of cookie dough and place on a lined and greased cookie sheet, leaving a room around as they will spread. Preheat the oven to 190C / 375F and leave the cookies to warm up to room temp as the oven heats up.

Optionally sprinkle with some flakey sea salt and place into the oven for about 9-12 minutes. Every oven is different so keep an eye on them and remove them from the oven once the edges are golden brown.

The cookies will be puffy when they first come out of the oven but they will fall as they cool. Leave them to cool for 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

How to store your Cookies

Your chocolate chip cookies will keep fresh for 2-3 days in an airtight container at room temperature. After 2-3 days they will start to get a little stale but to freshen them up throw them in the microwave for 30 seconds and they’ll turn gooey and fudgy – perfect served with vanilla ice cream!

Common Questions about Chocolate Chip Cookies

Who invented chocolate chip cookies?

Ruth Wakefield invented the Chocolate Chip Cookie around the 1940s in the USA according to the New York Times. The cookie was a variation of a butterscotch cookie which she added nestle chocolate.

How long to bake chocolate chip cookies?

You should bake chocolate chip cookies until the edges turn a golden brown . This ensures a crunchy outside with a soft and chewy center. Alternativeluy you can bake your cookies for a little longer if you prefer them being extra crispy!

Why are my chocolate chip cookies flat and chewy?

This is usually caused by not enough flour or too much butter. Make sure you measure your ingredients carefully!

Equipment for this Chewy Chocolate Chip Cookie Recipe

• Stand Mixer or Hand Mixer – The butter and sugars need to be creamed together. The easiest way to do this is with a stand mixer or a hand mixer, alternatively you can do this by hand with a whisk but it will take a lot longer. 
• Digital Scale – This recipe has measurements for both measuring cups and spoons as well as grams but I recommend you use a digital scale and grams to get the most accurate measurements.
• Cookie Scoop – A cookie scoop makes it really easy to portion out your cookies so they are all the same size. If you don’t have a cookie scoop a measuring spoon can do the same job but you will need to roll the dough into a ball.

More Cookie Recipes

• Oatmeal Chocolate Chip Cookies
• ANZAC Biscuits
• S’mores Cookies
• Chocolate Afghan Biscuits