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Chewy Chocolate Chip Cookies

These chocolate chip cookies are my favourite kind, with soft, chewy centres and slightly crisp edges. With no need to chill the dough before baking they are quick and easy to make!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Snack
Servings 26 cookies


  • Electric stand or hand mixer
  • Whisk
  • Baking tray (silicone best for most even baking)


  • 290 g plain flour
  • 2 tsp cornflour level
  • 1 tsp bicarbonate of soda level
  • 1/4 tsp salt level
  • 190 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
  • 180 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. If your oven has a hot spot turn the tray halfway through baking so they don't brown too much 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. For perfectly round cookies, at this point grab a spatula and gently push the edges of the cookie inwards where it may have gone more oval in shape.
  • At this point, I also 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.


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