How to Make the BEST Chewy Chocolate Chip Cookies

If you’re looking for wonderfully thick and chewy chocolate chip cookies, you’re in luck! This easy to follow recipe yields perfectly chewy cookies jam packed full of chocolate chips. And boy are they GOOD!!

PLEASE NOTE THERE IS A TOTAL OF 2 HOURS CHILLING TIME IN THIS RECIPE

• 250g (8.8 oz) Good Quality Milk Chocolate
• 220g (1 + 3/4 Cups) Plain/All Purpose Flour
• 1 tsp Bicarbonate of Soda/Baking Soda
• 1/4 tsp Salt
• 110g (1/2 Cup) Soft Light Brown Sugar
• 70g (1/3 Cup) Caster Sugar
• 110g (1/2 Cup) Unsalted Butter, room temperature
• 1 Egg, room temperature
• 1 tsp Vanilla Extract

Essential Equipment

• Chopping Board
• Sharp Knife
• Whisk
• Medium Bowl
• Electric Stand Mixer OR Large Bowl with Electric Hand Whisk
• Rubber Spatula
• Small Ice Cream Scoop
• Plate
• Large Baking Tray
• Silicone Baking Mat or Baking Paper

Chop the chocolate into chunks on a chopping board with a sharp knife. Set aside.

Whisk the flour, bicarbonate of soda and salt together in a medium bowl. Set aside.

Whisk the brown sugar and caster sugar in an electric stand mixer (or large bowl with an electric hand whisk) to get rid of any lumps.

Cube the butter and cream together with the sugars until light and fluffy. (About 2 mins.)

Add the egg and vanilla and gently beat in with a spatula until just blended. Don't over mix.

Tip in half the flour and fold in gently. Add the remaining flour and fold in until there are no more streaks of flour.

Save some chocolate chunks to press into the top and fold the rest into the dough.

Tip the dough into a bowl, cover and chill for 1 hour.

Shape the dough into evenly sized balls using a small ice cream scoop and place on a lined plate.

Press the reserved chocolate chunks into the tops and return to the fridge to chill for 1 hour.

Preheat your oven to 180ºC/Fan 170ºC/356ºF.

Line a baking tray with a mat or baking paper and space cookies apart, allowing room for spreading. (You will need to cook in batches.)

Bake for 8-10 mins until a light golden colour. Turn the tray round half way through if you have hot spots in your oven.

Leave the cookies on the tray to firm up for a few minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temp (my favourite is a metal tin) and consume within 5 days.

TIP! Add a slice of bread to keep them soft and chewy for longer.

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