Chewy Chocolate Chip Cookies!

Delicious chewy chocolate chip cookies with a vanilla cookie dough, stuffed full of chocolate chips. Ready to eat within the hour they are bakery style, chewy, soft and crunchy at the same time.

Notes from The Patisserie

So I have constantly, through my years of baking, tried to find the *perfect* chocolate chip cookie recipe, and these are – in my opinion of course, the perfect chewy cookie. They are heaven in every bite, and have the perfect balance between soft, chewy crunchy that I aspire every cookie like this to have. 

Think about the cookies you find in the bakery aisle of a supermarket, and you have these. I have made this cookie recipe countless times now, and it is always in the top ten of my blog posts, year on year. 

As ever, ingredients, ovens, and even the way that people mix cookie dough really vary, so make sure to read the tips and tricks below to get the perfect cookies.

Ingredient Notes + Tips

The cookie dough is ever so slightly different to my other cookies, but mainly very similar with an extra egg yolk for the texture, but it’s worth it, I promise. Find the full recipe in the recipe card below 

• Butter – you can use baking spread, or unsalted butter. I prefer to use block butter for these as I find they spread less. You need to melt the butter until it is smooth, and let it cool slightly before using in the recipe 
• Sugars – I use light brown soft sugar, and white granulated sugar – I don’t use caster sugar as I find it can make the cookies slightly cakey in texture 
• Egg – one medium egg (or large) is perfect for this, as well as one egg yolk. The extra egg yolk helps create the flavour and style of cookie you are after  
• Vanilla – optional, but always delicious and suits the cookie perfectly  
• Flour – plain flour is important as you add the raising agents yourself – do not use self raising flour 
• Raising agent – helps create the perfect texture to the bake – no baking powder though as they are different. 
• Salt – I adore a sprinkle of crushed sea salt in my cookies as it is just heavenly but it is optional, or you can use salted butter
• Chocolate – I use milk chocolate chips but you can use any chocolate – chop up bars of chocolate, use chocolate buttons, or use chocolate chips.

Making the cookie dough

For these cookies you simply have to follow the steps of the recipe by beating together the butter and sugars, adding the egg, egg yolk and vanilla, and then the dry ingredients. Trust me, stick with the ingredients. Then, I used milk chocolate chips – but you can of course use whatever chocolate you prefer.

It is really important to let the butter cool before using it in the recipe, as if it’s too hot, the cookie dough will be too slack. Due to the nature of ingredients changing throughout the world and even down to a different brand, the cookie dough should have a stickiness to it, but not be wet and runny. 

If you find the cookie dough is very soft, you may need to add 50-75g more flour as it definitely should be scoop-able. I use this cookie scoop to portion my cookies, so I got quite a lot – you do not need to weigh the cookie dough like the NYC Cookies, as a scoop does the job absolutely perfectly. 

If you find the cookie dough is still really sticky, it would be advised to chill the cookies in the freezer for an hour (fridge for two) at least to firm up the ingredients before baking. I do not need to chill the dough myself, but I don’t want you to waist your ingredients. 

Also, try not to over mix your dough – cookie dough that has been overmixed, can make the cookies spread and bake flat. Simply mix until combined.

What texture do you like your cookies to have?

These cookies are packed full of chocolate chips, and they are soft, chewy, crunchy, and delicious – and you can get your perfect ratio of those factors depending on how long you bake them for. I always want my recipes to be as customisable and adaptable as possible – but I know people’s opinions on the perfect cookie can differ. 

• 11-12 minutes – the minimum – lovely and soft in the middle yet starting to crunch on the outside.
• 13-15 minutes – only the very centre stays soft, and there is a lot more crunch to each bite
• 15-18 Minutes – the maximum – super crunchy chocolatey cookie heaven.

These timings are, of course, what my oven does… some may take a tiny bit less time, some might take more as all ovens vary… but you will be able to tell at 12 minutes if they’re still raw in the middle or not and whether they need more time. All bakes continue to ‘bake’ as they are cooling so remember to think of that.

FAQs

Storage and freezing

These cookies are delicious on the day of baking and still a little warm, but they do easily last for 4-5+ days at room temperature. I would store them in a tupperware container, or a cake tin, personally. 

These cookies can freeze once baked for 3+ months – I would freeze them on trays so that they are frozen fully before adding to a container to prevent them sticking to each other. 

The cookie dough lasts for 48+ hours in the fridge, before baking. Also, the cookie dough can be frozen for 3+ months and then baked directly from frozen. I would recommend adding 1-2 mins baking time.

Got the cookie craving?

If you have followed me for a while, you will be VERY aware of my NYC Cookie recipes, such as my classic chocolate chip NYC Cookies, my mini egg NYC Cookies, or even my triple chocolate NYC Cookies… and they are all amazing, but they require chilling…
I have another delicious chilled cookie recipe that is not an NYC Cookie – Milk Chocolate & Sea Salt Cookies – and they are mighty delicious, and are worth the wait, but I wanted something that is far quicker and easier to make! My chocolate oat cookies are also delicious, but again… not quite there for the chewy level!