Chocolate chip cookies recipe that is super chewy, soft and utterly delicious! This easy, gooey chocolate chip cookie recipe is one of the great homemade dishes which many of us love. When you make a cookie from scratch it not only fills your home with the most beautiful aroma, but then you get to eat them!
When making soft chocolate chip cookies from scratch, there are a few rules that you should try and adhere to. I have mentioned a few tips in the video clip in the recipe section below. The first is that you should ensure your butter is nice and soft, and that your bicarbonate of soda is in date. I find so many people go to bake cakes etc, then realise items such as bicarbonate of soda, baking powder and cream of tartar is out of date. Raising agents like this lose their strength over time. That is why (especially with self raising flour) you ensure it has a good date.
I have answered some other questions relating to chocolate chip cookies below the recipe. Some of the tips to get chewy chocolate chip recipes are useful. Especially the answer on how to keep them chewy and gooey once cooked!
If you want to use the non stick reusable baking liner that I used in my video, then the affiliate link is mention below for you.
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Chocolate Chip Cookies Recipe
- Total Time: 2 Hours 40 Minutes
- Yield: 15 1x
Description
Chocolate chip cookies recipe that is super chewy, soft and utterly delicious! This easy, gooey chocolate chip cookie recipe is one of the great homemade dishes which many of us love. When making soft chocolate chip cookies from scratch, there are a few rules that you should try and keep to.
Ingredients
- 170g Plain Flour
- 3/4 tsp bicarbonate of soda
- 150g salted butter
- 90 g demerara sugar
- 60 g caster sugar
- 1/2 tsp vanilla extract
- 1 large egg plus an extra egg yolk that is also large
- 200 g chocolate chips
Instructions
Beat the butter, sugars and vanilla extract with a mixer until it goes pale. Add the egg, the yolk and the flour along with the bicarbonate of soda. Gently mix until combined. With a wooden spoon stir in the chocolate chips.
The next part always makes for better cookies. I divide the mixture in two and roll into a long sausage roll shape. I then wrap them well in cling film, and place in the freezer for about two hours or so.
Preheat the oven to 180 degrees centigrade and line two baking trays with non stick baking paper. Bring the cookie dough out of the freezer, remove the cling film and leave for 5 minutes.
Slice the cookie dough into approximately 2cm thick sections. Then place on the baking tray. Do not place them close together, as the cookie dough melts and spreads out during cooking. You may need to make these in a few of batches depending on how many baking trays you have.
Bake for around 10 minutes until crisp on the edges but still slightly soft in the centre. Some ovens depending on their make, may take a little longer. However if they come out of the oven dry then they will be really dry when you eat them. Thats fine, if you like them like that.
Leave them on the trays for a few minutes, before moving to a wire rack to cool further. If you try to move them quickly whilst hot, they could fall apart.
Notes
- With these soft gooey chocolate chip cookies, you could even make ice cream sandwiches. Once properly cooled down, simply add vanilla ice cream in-between two chocolate chip cookies for a great summer treat.
- Check the narrative out in the main recipe for a great link to some washable non stick baking liner. I have used these for years and they work amazing to get cookies off the tray.
- Prep Time: 2 Hours 30 Mins
- Cook Time: 10 Minutes
- Category: Baking
- Method: Cream and Freeze
- Cuisine: Cakes and Bakes
Nutrition
- Serving Size: 1 Biscuit
- Calories: 232
- Sugar: 17.4g
- Sodium: 139.2mg
- Fat: 13g
- Saturated Fat: 7.9
- Unsaturated Fat: 0.5g
- Trans Fat: 0.3g
- Carbohydrates: 27.2g
- Fiber: 1.3g
- Protein: 3.2g
- Cholesterol: 58.6mg
What makes a cookie chewy>
Keeping a high moisture content in the cookie is what helps to keep it chewy. So good quality proper butter, the extra egg yolk and brown sugar also helps. The other issue is the cooking time length too. If you over cook, they will dry out.
How do I bake the perfect cookie?
The perfect cookie is baked by making sure your oven is not any more than 180 degrees centigrade fan. Over cooking dries out the cookie. When you bring the cookie out of the oven and leave it on the baking tray as directed, don’t forget that it is still cooking. So keeping them on the baking tray for a few minutes before transferring to a wire rack all helps.
What makes a cookie still keep soft?
Keeping your cookies soft is where many people make a mistake. They think an airtight jar or tin is good enough, however there is still air in there! I place a slice of bread in with the cookies. What you will find, is that the bread will take the air on and go hard, whilst the cookies stay soft. Once the slice of bread goes hard, replace it with a fresh slice. Your cookies might not last that long though!
What does adding the extra egg yolk do to the cookies?
Adding the extra egg yolk to the cookies, helps to make them chewier. The egg yolk increases the fats and the more moisture in the cookie the better.
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