These chewy chocolate chip cookies have crisp, golden edges and soft, gooey centres. A short dough chill and a mix of brown and white sugar are what separate a chewy cookie from a flat, crispy one.
Why this chewy chocolate chip cookies recipe works
- More brown sugar than white sugar keeps the centres soft and chewy.
- Chilling the dough for at least 30 minutes stops the cookies spreading too thin.
- Melted (not creamed) butter gives a denser, fudgier crumb.
- Slightly underbaking and cooling on the tray finishes the centres without drying them out.
- One bowl, no electric mixer required.
Looking for more baking projects? Browse our desserts and sweet treats, or try our apple crumble recipe next.
Recipe details
- Makes: 22 to 24 cookies
- Preparation: 15 minutes
- Chilling: 30 minutes minimum, up to 24 hours
- Baking: 10 to 12 minutes per tray
- Oven temperature: 180°C (160°C fan)
Ingredients
- 115 g unsalted butter, melted and slightly cooled
- 150 g light brown sugar
- 50 g caster sugar
- 1 large egg, plus 1 large egg yolk
- 2 teaspoons vanilla extract
- 190 g plain flour
- 1 teaspoon bicarbonate of soda
- ½ teaspoon fine salt
- 200 g chocolate chips or roughly chopped chocolate
- Flaky sea salt, to finish (optional)
How to make chewy chocolate chip cookies
1. Mix the butter and sugars
Whisk the melted butter, brown sugar and caster sugar in a large bowl until smooth and glossy, about 1 minute.
2. Add the egg and vanilla
Whisk in the egg, egg yolk and vanilla extract until the mixture lightens slightly in colour.
3. Mix in the dry ingredients
Add the flour, bicarbonate of soda and salt. Stir with a spatula just until no dry streaks remain. Do not overmix, or the cookies will turn out tough.
4. Fold in the chocolate
Fold in the chocolate chips, saving a small handful to press onto the tops of the shaped dough balls later for a bakery-style finish.
5. Chill the dough
Cover the bowl and refrigerate for at least 30 minutes, or up to 24 hours. Chilling firms up the butter so the cookies hold their shape instead of spreading into thin discs. The King Arthur Baking chocolate chip cookie recipe is a good reference if you want to compare chilling times against a classic creamed-butter version.
6. Shape and space the dough
Preheat the oven to 180°C (160°C fan). Line two trays with baking paper. Roll the chilled dough into balls of about 40 g and space them 6 cm apart, as they will spread while baking.
7. Bake and cool
Bake one tray at a time for 10 to 12 minutes, until the edges are golden but the centres still look slightly underdone. Sprinkle with flaky salt if using. Leave the cookies on the tray for 10 minutes before moving them to a wire rack, as they continue cooking from residual heat.
Tips for the best texture
- Weigh the flour rather than using cups. Too much flour is the most common reason cookies turn out cakey instead of chewy.
- Use melted, not softened, butter for a denser, fudgier bite.
- Do not skip the chill. It is the single biggest factor in whether cookies spread flat or hold a thick shape.
- Pull the tray out while the centres still look slightly soft. They firm up as they cool.
Variations
- Brown butter: brown the butter in a pan first and let it cool before mixing, for a nuttier flavour.
- Nutty: fold in 80 g chopped toasted pecans or walnuts with the chocolate.
- Dark chocolate and sea salt: use 70% chocolate chunks and finish with extra flaky salt.
- Smaller batch: halve all the ingredients; baking time stays the same.
Storage and freezing
Store baked cookies in an airtight container at room temperature for up to 5 days. To freeze, open-freeze shaped, unbaked dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time.
Frequently asked questions
Why did my cookies spread flat?
The most common causes are warm dough, butter that was too soft or melted and not cooled, or skipping the chilling step. Chill the dough for at least 30 minutes and check your oven temperature with a separate thermometer if this keeps happening.
Can I eat the cookie dough raw?
This dough contains raw egg and untreated flour, so it is not safe to eat before baking. Follow general food-safety guidance on raw eggs and flour and bake the dough fully before eating.
Can I use only brown sugar?
Yes, this will make the cookies chewier and slightly darker. Using only caster sugar produces a crisper, flatter cookie.
Why are my cookies cakey instead of chewy?
This is usually too much flour, overmixing after the flour is added, or baking for too long. Measure the flour by weight and take the cookies out while the centres still look a little underdone.
Can I freeze the baked cookies?
Yes. Freeze fully cooled cookies in an airtight container for up to 3 months and thaw at room temperature for about an hour.
For more retro bakes, see our nostalgic desserts recipe roundup.