These chocolate chip cookies are my favourite kind, with chewy centres and slightly crisp edges. Plus, no need to chill the dough before baking!
Ok guys, I genuinely can’t tell you how many batches of these chocolate chip cookies I made before I was finally happy with them. So please know that these are tried and tested, and I’m really happy with them!
As you may have seen, I posted my recipe for Strawberry White Chocolate Cookies a few weeks ago. They were actually developed from this recipe, but I posted them first as I thought they were perfect for Valentine’s Day!
As I discovered the hard way, there is a very fine line between some typical cookie ingredients which can lead to thin cookies, fat cookies, crunchy cookies, under-baked cookies etc! The testing of this recipe really confirmed for me how important baking ratios are.
Baking truly is a science!
I don’t know about you, but I prefer my cookies quite thick and soft,
During the development of these
Yes, there were A LOT of cookies in my kitchen that week!
Don’t get me wrong, I would happily eat any of these cookies again. They just weren’t the right shape, size or texture for my liking. Look how much the first two test batches spread and browned!
I talked a little about my reasoning behind each ingredient in my above mentioned Strawberry White Chocolate Cookies, but for those interested, I’ll briefly go through it again!
My goal here was to have a soft cookie, but not so soft that it would spread a lot in the oven. Balancing these ingredients was definitely challenging! I’ve used just enough flour to prevent too much spreading, plus some cornflour to give a softer texture.
The use of bicarbonate of soda and the creaming of the butter and sugar help to leaven the cookie and again help with the softness. I only use egg yolks and no egg white to make the cookie chewier. Then some vanilla extract for added flavour and lots of chocolate chips because… do I really need to answer that?
An important note about the butter used in this recipe: I use the soft, spreadable type butter and not block butter (whereas block butter is a must in my Welsh Cake Shortbread recipe!). I’d suggest doing the same, as the cookies may not spread enough in the oven if they contain the firmer block butter. Just a heads up!
I felt like I could never look at another cookie again after finally getting this recipe right. But who am I kidding, that feeling was definitely short-lived.
I know there are a lot of chocolate chip cookies out there so I’ll be so excited if you decide to give my recipe a try. I hope they become a favourite of yours as they are mine!
Chewy Chocolate Chip Cookies
- 290 g plain flour
- 2 tsp cornflour level
- 1 tsp bicarbonate of soda level
- 1/4 tsp salt level
- 160 g butter softened/room temperature, and use spreadable not block butter
- 140 g light brown sugar
- 90 g caster sugar
- 2 medium egg yolks room temperature
- 1 tsp vanilla extract
- 160 g chocolate chips milk or dark chocolate
- Preheat oven to 180°/160° fan. If you don’t have a silicon baking tray line your baking tray with baking/parchment paper and set aside.
- To a medium bowl add the plain flour, cornflour, salt and bicarbonate of soda. Whisk to combine (around 30 seconds) and set aside.
- In the bowl of your stand mixer fitted with a paddle attachment (or a large bowl if using an electric hand whisk) beat the butter and both sugars on medium speed for 1 full minute.
- To this bowl add egg yolks and vanilla and beat on medium speed until combined (around 10 seconds).
- Now add half of the dry ingredients and beat on lowest speed until just combined. Repeat with the remaining half of dry ingredients.
- Add the chocolate chips and mix on lowest speed for around 10 seconds to combine evenly.
- Measure out 2 level tablespoons of dough, press together firmly then roll them between your hands to form one cookie dough ball. I bake 8 cookie dough balls per baking tray, spacing equally to allow for some spreading.
- Place the baking tray in the oven for 10 mins. As my oven has a hot spot I turn my tray halfway through baking so they don’t burn on one side.
- Remove from the oven and place the tray on your work surface for 5 minutes, to allow the cookies to continue baking from the heat. At this point, I like to lightly press a few extra chocolate chips on top of the cookies while they’re still warm. This is mainly for appearance. Oh, and because extra chocolate chips are never a bad thing!
- After 5 minutes remove the cookies and place them on a wire cooling rack to cool completely.
- Store in an airtight container at room temperature, and best eaten within 3-4 days.
Baking equipment/tools I personally used for this recipe:
- Silicon baking tray (even heat distribution and non-stick so no need to line with baking paper/parchment)
- Rubber spatula (easier to scrape the sides of the bowl)
- Silicon whisk
- Measuring spoons
- Stand mixer
- Flex edge paddle attachment (For Kitchenaid stand mixers – much better at scraping the bowl than the included paddle attachment!)
If you try one of my recipes please use #bakerjoblog or tag me @BakerJoBlog on Instagram or Twitter as I’d love to see!