Chewy on the inside, crispy on the edges, these are my go-to chewy chocolate chip cookies. (Ugh, when I searched online for “chewy” chocolate chip cookies none of the cookies looked chewy!) This recipe took a lot of effort. I probably made about 10 batches of chocolate chip cookies over the course of a week. Luckily, some of those batches informed my Thick Chocolate Chip Cookies and Everything Cookies, but it was still tiring! If you’re looking for a crispier, thinner cookie that still has a chewy inside when warm, I recommend trying my Crispy Chocolate Chip Cookies.
FOR OTHER AWESOME CHEWY COOKIES: I love Chewy Mint Chocolate Cookies (you can omit the mint if you’re not a fan of that for straight chocolate cookies) and Chewy Ginger Molasses Cookies (the molasses makes these so chewy).
Pro tip: Make the dough in the morning and you’ll have fresh cookies to look forward to all day!
Total time: (optional) 12 hours (refrigeration) and 30 min. Makes about 20 well-sized cookies.
Materials: Mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 ½ sticks butter, softened
- 300g (~1 ½ cups) granulated sugar
- 15g (1 tbsp) Lyles golden syrup (for flavor, or can replace with 15g granulated sugar)
- 1 egg
- ½ tsp vanilla (optional)
- ¼ tsp salt
- 280g all purpose flour (or a combo of all purpose and spelt is my personal favorite!)
- ½ tsp baking soda
- Chopped chocolate (I like 75-85% dark) and/or crushed nuts and/or thin oats
- Flaked salt for topping (optional)
*Can replace this with gluten free flours. I’d recommend 230g (~2 ¼ cups) oat flour and 50g (~½ cup) rice flour.
Instructions:
- (Optional to brown the butter on the stovetop then let it cool before making these cookies — this could add a nice caramel flavor if you aren’t using Lyles.) In a mixing bowl, mix together the 1 ½ sticks of softened butter, 300g (~1 ½) cups sugar, and 15g (~1 tbsp) Lyles to a smooth paste. Then stir in the 1 egg, vanilla, and salt.
- In a measuring cup, measure the flour(s). Mix with ½ tsp baking soda. Add this to the wet ingredient bowl.
- Add in chocolate and extras as desired. Shape into oblong balls. Freeze or refrigerate these for about 12 hours. I think they will spread too much if you don’t chill them, but of course you can also just make them on the spot. We all understand last-minute desires.
- Bake with the oblong shape pointing upwards at 350˚F for ~13 min. Take out the pan and tap it hard on a surface so that the centers deflate. Let cool slightly on pan before transferring to rack. Best and chewiest straight out of the oven 🙂
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