Soft And Chewy Chocolate Chip Cookies
Soft and chewy chocolate chip cookies are always most welcome in many households. The cookies have a soft bite but rather chewy to munch. And they must have the toffee or butterscotch flavour mixed with the intoxicating chocolate taste.
Most of all, you want the cookies to stay the same for hours or days after you baked them. Not going hard and brittle like some shop-bought ones that claim to be the finest.
And when you tempt to make them at home, you definitely want the simplest and easiest way possible to create those scrumptious cookies.
Before you check the recipe that I’m sharing here, I have to mention that this recipe is based on Cleobuttera’s favourite chocolate chip cookies. I find that her recipe uses the least amount of sugar compared to hundreds of recipes out there.
Yet, I still find her recipe results in way too sweet (and rather too salty) cookies for my liking. Also, her method is a bit of a hassle for me. So, I tweaked and simplified the recipe.
So if you like your chocolate chip cookies to be deliciously soft and chewy, with the right sweetness that won’t kill your tastebuds for the next piece of cookie, then you must try this recipe. And I promise you, it’s dead easy to make.
Ordinary Ingredients For Extraordinary Cookies
What I love about baking these chocolate chip cookies is that the ingredients you need are pretty simple and ordinary items in the baking world.
You only need butter, plain flour/ all-purpose flour, granulated sugar, soft brown sugar, baking soda/ bicarbonate of soda, eggs, salt, vanilla extract and chocolate chips. All together are nine items.
As for the chocolate chips, you can use either the chocolate chips or chocolate block that you chop into small pieces. And you can choose either milk chocolate or dark chocolate. Your choice.
No-Brainer Simple And Easy Method
In essence, you want to prepare the wet ingredients first before you mix them with the dry ingredient, i.e. flour. You don’t need any fancy equipment for making these cookies.
Just a mixing bowl, a saucepan and baking trays. And of course an oven.
So, you melt the butter in a saucepan. Once it’s melted, add in the sugars. Both granulated sugar and soft brown sugar. Stir well and keep mixing every 30 seconds or so.
You want the butter to get emulsified nicely with the melted sugar.
Once you get a smooth and shiny mixture, add the egg yolk and the egg in as you beat the mixture after each addition. Then put the salt, vanilla extract and bicarbonate of soda/ baking soda into the mixture. Stir again until all is combined.
Then you sieve the flour into your butter mixture.
Here, you want to work quickly. You don’t want to stir too much. Because we don’t want to cause the gluten in the flour to develop wildly. But we do want the flour to mix well and leave no lumps in the batter.
When everything is combined, you can add the chocolate chips/ chunks in.
But if you feel that the dough is a bit too soft, you can pop it in the fridge/ refrigerator for about 10 minutes or until it’s slightly firmer.
Mix the dough with 1 cup of chocolate chips/ chunks. And scoop it with an ice cream spoon (or a tablespoon) and place it on a baking tray. Make sure you give space well-apart between the cookie dough. Then put the rest of the chocolate chips on top of each cookie.
Bake the cookies at gas 4/ 180° C/ 350° F for about 10-12 minutes. They should look firm but soft to touch.
Top Tips For The Softest And Chewiest Cookies
- Cook the butter and sugars until the sugars really melt and blend with the butter. Cook at low heat and keep stirring every 30 seconds or so to help them emulsify.
- To get soft cookies, we want to make sure we don’t stir the dough too much. We just want to mix the flour to be combined with the rest of the ingredients. But we don’t want the gluten in it to develop.
- When the weather is warm (or hot), your cookie dough may get too soft to scoop. So cool it down in the fridge/ refrigerator to let it firm up a little bit.
- Put your timer on when you start baking. Because you don’t want to overbake the cookies. Or, you’ll end up with crispy cookies, not chewy cookies.
Keep Your Cookies Well
In my household, these chocolate chip cookies never last longer than two days. They will be gone and eaten so quickly, even when I make them in double recipes.
But if you want to keep (or give the sweeties as a present), the cookies keep well for one week provided you pack them in a dry container (or a jar) and store it in a cool place.
You can also freeze the dough. Scoop it into balls and place them on a tray. Freeze the balls before you put them in a ziplock bag and label the bag. You can keep the frozen cookie dough balls in the freezer for about 2 months.
When you want to bake the cookies, preheat the oven at gas 4/ 180° C/ 350° F, and place the cookie balls on a baking tray. Bake them for about 20-25 minutes until the cookies look firm but soft to touch.
Sharing Is Definitely Caring
As mentioned above, these decadent chocolate chip cookies are so worth sharing. They make a lovely present for your loved ones.
Nobody would refuse delicious cookies for free without the trouble or effort in making them, would they?
And if you need more ideas for cookies with chocolate, why don’t you try these Cadbury egg cookies by Tasty Treats And Eats?
Thank you for checking this chocolate chip cookie recipe out. I hope you’re now wanting to try it. When you do, it will be great if you can share what you think about it in the comments below.
Before you go, don’t forget to check my other cookie recipes that you may like.
- Snow White Butter Cookies – Kue Putri Salju.
- Coconut and date cookies.
- Chocolate chip cookies with coconut oil.
- White chocolate chip and cranberry cookies.
- Chocolate chip cookies with no butter.
Thank you and all the best.
Soft And Chewy Chocolate Chip Cookies Recipe (Simple And Easy)
- Wooden spoon
- Mixing bowls.
- Baking trays
- Parchment paper
- Cookie scoop.
- 1 ¾ cups plain flour/ all-purpose flour.
- 10 tablespoons unsalted butter.
- ½ teaspoon salt.
- ½ teaspoon bicarbonate of soda/ baking soda.
- ½ cup granulated sugar.
- ½ cup soft brown sugar.
- 2 teaspoon vanilla extract.
- 1 egg.
- 1 egg yolk.
- 1 ¼ cups chocolate chips see the note.
- Melt the butter in a saucepan.
- Add the granulated sugar, soft brown sugar and salt respectively. Cook at low heat until all is melted and keep stirring every now and again. Once the mixture is emulsified, it will be thick and shiny with a delicious butterscotch smell.
- Now place the butter and sugar mixture in a mixing bowl. Then add the egg and egg yolk in. Mix well after each addition. The mixture will be slightly runny and light in colour.
- Next, you add the salt, baking soda and vanilla extract to the mixture. Stir well.
- Then fold the flour in and quickly stir the batter. Try not to spend too much on stirring and mixing. Though you want the flour to be well combined with the mixture without leaving any lumps.
- You will have a very thick batter-like cookie dough. If it feels too soft, you can keep it in the fridge/ refrigerator for about 5-10 minutes before you put the chocolate chips and bake the cookies.
- When you’re ready to bake, put 1 cup of the chocolate chips in the cookie dough and mix well.
- Scoop the dough using an ice cream spoon or a tablespoon, and place them well apart on a baking tray lined with parchment paper. And put the leftover chocolate chips/ chunks on every cookie.
- Bake the cookies in the preheated oven at gas 4/ 180° C/ 350° F for about 10-12 minutes until they are soft to touch but look firm on the outside.
- Keep mixing and stirring the butter and sugars once every 30-60 seconds to prevent burning on the bottom. You want the mixture to slowly cook to build the nice butterscotch flavour and smell.
- You can use either milk chocolate chips or dark chocolate chips. You can also mix between the two if you prefer.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.
To get soft cookies, we need the right proportion of the wet ingredients and the dry. Also, we want to make sure we don’t stir the dough too much. We just want to mix the flour to be combined with the rest of the ingredients. But we don’t want the gluten in it to develop.
Make sure you keep and store the cookies in a tight lidded container or cookie jar. Then place the container/ jar in a cool dry place, far from humid.
The moisture in the dough, the raising agent and the short time of baking can make the cookies gooey. The ratio of flour has to be less if not equal with the wet ingredients.
Some reasons of chocolate chip cookies get hard:
The flour content in the dough is fairly high.
The cookies are “fully” baked to the point they form crust on the outside.
There is a pretty high content of granulated sugar
Your cookies may not be chewy if you over bake them. Make sure you bake the cookies no more than 12 minutes at gas 4/ 180° C/ 350° F.
You can taste the baking soda in the cookies if you put too much in the cookie dough.