Chewy chocolate chip cookies on a baking tray and wire rack

Chewy chocolate chip cookies

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(16 ratings)

Prep: 10 mins Cook: 10 mins plus overnight chilling (optional but it makes them taste better)

Easy

Makes 12

Enjoy these chewy chocolate chip cookies with a cup of tea. If you have time, leave the dough overnight for the best flavour and texture

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving (12)

  • kcal299
  • fat17g
  • saturates10g
  • carbs31g
  • sugars18g
  • fibre2g
  • protein3g
  • salt0.4g
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Ingredients

  • 150g butter, softened
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 150g soft brown sugar, golden caster sugar, or ideally half of each
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 1 tsp vanilla extract
  • 180-200g plain flour (see tip below)
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 200g chocolate chips or chopped chocolate

Method

  1. Mix the butter and sugar together using an electric whisk or hand whisk until very light and fluffy, then beat in the egg and vanilla. Fold in the flour, baking powder, chocolate and ¼ tsp salt as quickly as you can. Don’t overwork the dough as this will toughen the cookies.

  2. For the best flavour, leave the mixture overnight: either cover the bowl and chill, or roll the mixture into balls and chill.

  3. Heat the oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Divide the mixture into balls, the craggier the balls, the rougher the cookies will look. If you want to give the dough more texture, tear the balls in half and squidge them lightly back together. Space out evenly on the baking sheets, leaving enough space between each to allow for spreading. 

  4. Bake the fresh cookies for 8-10 mins and the chilled ones for 10-12 mins, or until browned and a little crisp at the edges but still very soft in the middle – they will harden a little as they cool. Leave to cool on the tray for a few minutes before eating warm, or transfer to a wire rack to cool completely. Will keep for three days in an airtight container.

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Comments, questions and tips

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phil goldblatt's picture
phil goldblatt
29th Jun, 2020
This recipe doesn’t need an egg - it’s good without and if plant based is your thing use vegan spread too
harrietmoe
12th Jun, 2020
5.05
This is by far the best cookie dough recipe, the texture is perfect ! Overnight chilling highly recommended. I added in triple chocolate chunks.
BABYbaby18
4th Jul, 2020
How many calories are in one cookie?
lulu_grimes's picture
lulu_grimes
6th Jul, 2020
I strongly suspect that this is per cookie and not as it says 12, I will get it checked. Lulu
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