snowy mountain

Chewy Chocolate Chip Cookies

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.

Chocolate chip cookie with rippled edges and sunken center with alpine lake background.


  1. (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.
  2. In a measuring cup, measure the flour(s). Mix with ½ tsp baking soda. Add this to the wet ingredient bowl.
  3. 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.
  4. 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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