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
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 36 Cookies 1x
Description
These chocolate chip cookies are the best soft and chewy cookie you will find. Gooey chocolate, slightly crispy edges with a soft and chewy centre mean that these cookies will be on your baking list every week.
Ingredients
- 225g butter melted (salted or unsalted is fine)
- 400g plain flour
- 1 ¼ tsp baking powder
- 1 tsp bicarb
- ½ tsp salt* see notes
- 300g light brown sugar
- 100g caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 350g bar dark or milk chocolate chopped
- flaky sea salt
Instructions
- 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.
Notes
- 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.
- Category: Easy Baking
- Method: Baked
- Cuisine: American/ British
Emma
Hi, sorry is it 1 1/4 teaspoon of baking powder or 1 and 1/4?
Deborah Thompson
Hi Emma! It's 1 & 1/4 teaspoon.
Bee
This is by far the best chocolate chip cookies recipe I have ever used. So straightforward, perfect every time. They taste absolutely delicious - far better than any bought in supermarkets. I used to think M&S were best, until I made these!
★★★★★
Deborah Thompson
Thanks so much Bee!!! So happy that you love this recipe as much as I do! It's a keeper for sure. And thank you so much for taking the time to leave a comment and a rating. It's very much appreciated!
Lilly
Do you know how many calories are in each one? Brilliant recipe though!
★★★★★
Deborah Thompson
Thanks so much Lilly! If you get 36 cookies out of this recipe then it works out to be 128 calories in each cookie. 🙂
Beverley Egan
Just made these with my 10yr old. Omg!! So soft in the middle & yummy, brilliant recipe.
★★★★★
Lilly
Thanks so much!!
★★★★★
W M
Hi - great recipe thank you! My family loves the cookies. However, the molasses in the light brown sugar I used has a very distinct taste and I was wondering if there was another type of sugar I can use to substitute in next time?
Deborah Thompson
You can try using light brown sugar rather than dark brown sugar next time. Or decrease the amount of brown sugar and increase the amount of white sugar. The only issue with decreasing the brown sugar is that the cookies may turn out with a slightly crispier texture because brown sugar helps keep them really soft. Let me know how it goes!
Caroline Owl
My son has just made these cookies. I was recipe Director! Tragically I fails at direction - I told him to put all dry ingredients in the bowl. Add melted butter, add eggs, add chocolate. Result- the best choc chip cookie ever. Thank you. This recipe is awesome.
★★★★★
Deborah Thompson
Ha! Thanks so much, Caroline! I take it your son is now the official cookie expert in your house!
Pam
Hi
If I want to make a giant cookie how long do you think I should cook it. Great recipe, I make them with my granddaughter.
Deborah Thompson
So happy you love this recipe, Pam. To make a giant cookie (love that idea) turn the oven down about 5 degrees- so that the cookie doesn't get too golden before it's baked. And bake it for about 20-25 minutes. Do keep checking though to make sure that the centre stays soft and the edges get a little bit crisp and chewy around the edges. Let me know how it goes!
Pam
Hi. Giant cookie turned out great. I turned the oven down to 175. Who needs Millies.
★★★★★
Parv
I made these today , halved everything to make a smaller batch as I have been trying so many recipes and haven’t been able to be 100% happy with any so I didn’t want to ‘waste’ ingredients and time again. I made 9 large cookies.
These are so far great , except that they spread to be quite thin, even after chilling for 24hours. They were nice and soft and chewy, but perhaps a little too soft for me, I will try next time baking for longer maybe . I baked these for 12 mins.
Deborah Thompson
Hi Parv! Thanks so much for taking the time to comment. If you find that they spread a bit thin (it can happen when a baking recipe is halved and the ratios are thrown off a little) try adding in a tablespoon or 2 of flour and see what you think. Chilling the cookie dough would help with the spreading but you will probably find that adding in some extra flour will be a more reliable method to get the texture that you prefer. And yes! If they were a little on the soft side for you, then try baking a little longer. You also could try turning your oven up by 10 degrees or so and see if that makes a difference too. The elusive perfect CCC is such a personal thing, isn't it? Good luck with the adaptations. If you try them, let me know how it goes and hopefully, you'll land on your perfect cookie match!
Karen
I made these with gluten free flour, I had to add more flour to get the right consistency but they tasted delicious.
★★★★
Deborah Thompson
So amazing! I've found that gluten-free flour tends to not absorb as much moisture so makes sense that you would add some extra. Thank you so much for taking the time to leave a comment and a review! It is so appreciated!
Rachel
OMG! These cookies!!!! Insanely chewy, outrageously chocolatey and so so easy to make! These are a huge hit with my family and friends!
★★★★★
Helen
I can only echo what everyone else has said - delicious, perfect cookies! I’ve frozen a lot of the dough for future enjoyment. The only thing I might leave out next time is the flake of salt on top, as I didn’t feel it was necessary - but that may be a matter of personal taste.
★★★★★
Deborah Rainford
This makes me so happy to read! Thanks so much for taking the time to leave a comment and a review. It means the world to me!