These soft and chewy chocolate chip cookies are the only recipe that you will ever need. They have the slightest crispiness at the edge and the perfect chewy centre all wrapped around gooey chocolate chips (chunks). All the ingredients for this recipe are available at Aldi UK.
This recipe has a couple of twists that make not only help to make it really special but also much easier than the regular method. The only equipment you'll need here is a bowl and a wooden spoon.
Chewy Gooey Chocolate Chip Cookies
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Soft & Chewy Chocolate Chip Cookies Step 1:
Mix the brown and white sugar together and melt the butter. This method is much faster and easier than creaming the butter and sugars. It also helps create the perfect texture.
In this recipe, I used light brown sugar but if you only have dark brown that's absolutely fine. Just know that your cookies will end up a little on the darker richer side. No bad thing in my books!
Soft & Chewy Chocolate Chip Cookies Step 2:
Pour the melted butter over the sugars and mix until the butter has absorbed into the sugar. The mix may look a little bit split at first, but keep mixing and it will come together.
Soft & Chewy Chocolate Chip Cookies Step 3:
Add the eggs one at a time and mix until the batter becomes thick.
Soft & Chewy Chocolate Chip Cookies Step 4:
Add in the chocolate chips or chocolate chunks, whichever you are using. I've opted for bars of chocolate that I chopped. They have a richer flavour than the chocolate chips.
You also get pools of melted chocolate once the cookies are baked.
Soft & Chewy Chocolate Chip Cookies Step 5:
Mix the flour into the batter to make a cookie dough. This is where you have the option to place the cookie dough in the fridge or to bake them right away. For this recipe and these photos, I chose to bake immediately rather than chill them in the fridge. But it's up to you.
Also note, that you can roll the cookie dough into balls and place in the freezer. They can be baked from frozen, so make sure that your oven is preheated before you place the cookies in to bake.
Use a small ice cream scoop or a tablespoon and roll the cookies into 2 inch balls. But you can also use your hands, too. Place on a baking tray leaving about 4 inches between each cookie to allow them room to spread.
Sprinkle the cookies with sea salt. I used the sea salt grinder and the flakes were a perfect size. If you have another type of salt that you use, you can use that too.
Soft & Chewy Chocolate Chip Cookies Step 6:
Bake in the preheated oven for about 8 minutes. These cookies will be soft in the centre and slightly crispy on the edges. Leave them on the tray to cool for about 10 minutes before placing them on a wire rack, because they'll be too gooey to move when they're still warm.
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Soft & Chewy Chocolate Chip Cookies
- 225 g (1 cups) butter melted, salted or unsalted is fine
- 400 g (3 cups) plain flour
- 1 ¼ teaspoon (1 ¼ teaspoon) baking powder
- 1 teaspoon (1 teaspoon) bicarb
- ½ teaspoon (½ teaspoon) salt* see notes
- 300 g (1 2/7 cups) light brown sugar
- 100 g (½ cups) caster sugar
- 2 (2) large eggs
- 2 teaspoon (2 teaspoon) vanilla extract
- 350 g (2 cups) bar dark or milk chocolate chopped
- flaky sea salt
- Preheat the oven to 180 and line to baking trays with parchment paper.
- In a large mixing bowl whisk together the plain flour, baking powder, bicarb and salt. Set aside while you melt the butter.
- In a small sauce pan over a medium heat melt the butter gently. Remove from the heat and pour into a medium size mixing bowl. Add the sugars to the melted butter and whisk until it’s combined into a thick paste like consistency and all the butter has been absorbed.
- Add the eggs one at a time whisking well after each egg. Mix in vanilla and whisk to incorporate. Add the dry flour mixture and switch to a wooden spoon or spatula to mix the flour in.
- Stir the chocolate chunks through the dough and let rest in the fridge for 30 minutes. Using an ice cream scoop or your hands, form the dough into balls roughly 3 tablespoons in size. Place them on the tray leaving plenty of space between each cookie. Sprinkle with sea salt if desired and bake for 10-12 minutes or until the cookies are just golden around the edges and have a chewy centre and the chocolate is melted.
- Leave the cookies to cool on the tray for about 5 minutes before using a spatula to remove them to a wire rack to cool completely.
- If using salted butter omit the salt in the recipe. If unsalted you will need to add the salt.
- If you use the milk chocolate just be aware the cookies will taste a little sweeter than with dark.
- The cookie dough can be frozen as a whole or roll into balls and freeze. That way you have fresh cookies to bake off and need to only do a couple at a time.