Chewy Chocolate Chip Cookies
Member recipe

Chewy Chocolate Chip Cookies

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(47 ratings)

Member recipe by


Serves 1 - 15 Cookies

If you want big chewy cookies like you see in bakery windows, then this is the recipe for you!

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  • 250g all-purpose flour
  • 2g baking soda
  • 170g unsalted butter, melted
  • 220g packed brown sugar
  • 100g white sugar
  • 15ml vanilla extract
  • 1 egg
  • 1 egg yolk
  • 335g chocolate chips
  • Pinch of salt


    1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
    2. Sift the flour and baking soda into a bowl, then add the salt and set aside.
    3. In a bowl, mix together the melted butter, brown sugar and white sugar thoroughly. Beat in the vanilla, egg, and egg yolk until light and creamy. Then mix in the reserved sifted ingredients until mixed. Stir in the chocolate chips by hand using a wooden spoon.
    4. Pour 1/4 of the cookie dough at a time onto the prepared greased sheets. The cookies should be about 3 inches apart.
    5. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Comments, questions and tips

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9th Jul, 2020
Awful . Far too much sugar , which meant they didn’t bake properly .
Gibz's picture
8th Apr, 2020
Wish i read the comments! Luckily i didnt have eggs and used three massive heaps of peanut butter in its place and the cookies survived.
15th Feb, 2020
the amount of sugar in this recipe is enough to make someone vomit. i made this account specifically so i could say this _(´ཀ`」 ∠)_
morv's picture
24th Dec, 2019
just made scones bro
Matthew McNeil's picture
Matthew McNeil
3rd Dec, 2019
11th Jun, 2019
Made this recipe with a friend of mine. Followed the recipe exactly but came across multiple issues while baking. As stated by many others there is way too much sugar, not because it’s too sweet but because I found the cookies did not cook correctly with this amount. A solution we found after multiple attempts was to add more flour rather than reduce sugar. This way you don’t cut down on the size of the dough. This also makes the dough firmer and easier to bake. After finally baking them correctly they are delicious cookies and after some slight alterations to the recipe I would 100% recommend.
Amzzy x D's picture
Amzzy x D
14th May, 2019
This is the first time I have ever left a review for a recipe I find online.. Literally ever... I must say THANK YOU to whoever posted this recipe..I made the best cookies ever and I would never step into a supermarket to buy cookies again.. I was able to manipulate the recipe by adding peanut butter 2tblespoon to the already mixed cookie dough and baked it.. lovely peanutbutter chocolate chip cookies... THANK YOU SO MUCH x Thank you so much..
Bryony Fishpool's picture
Bryony Fishpool
28th Apr, 2019
The cookies were delicious: very goey, chewy and soft. I did 3/4 of the sugar and about 250g of chocolate and they were still very sweet but not too sweet! I put 4 cookies on each baking sheet and they didn't spread, but I made them smaller than 1/15th of the dough. I cooked them for 10 minutes in our oven and they were perfect.
daisianne collins's picture
daisianne collins
4th Dec, 2018
Delicious cookies ! Put mine in for 13mins and once cooled were amazingly soft and chewy. Added about 30g less sugar (not too much) and turned out a treat!
8th Sep, 2018
After reading all the recipes I agree with them suggesting that you cook them for less time and let them cool. They turned out great. I replaced the brown sugar with Demerara and the white sugar with golden caster sugar, worked just as good.


BananaBreadJones Gaming's picture
22nd Apr, 2020
Do the chocolate chips end up melted
Jessie Pops's picture
Jessie Pops
12th May, 2018
All purpose flour . . . Self-raising flour or plain flour?
Julia Brown's picture
Julia Brown
11th Jan, 2018
Hi. How much baking soda do you use in terms of spoonfuls? Is 2g a teaspoon, half a teaspoon? Thanks!
sapodilla's picture
16th Jun, 2016
The white sugar in this recipe is it caster or granulated sugar? Thanks
9th Oct, 2016
Can be either, tho caster is probably better
26th Apr, 2015
What's 'all purpose' flour and 'packed' brown sugar?!
9th Oct, 2016
I used self-raising but it means u can use plain or self-raising. I just used normal sugar and it was fine.
sapodilla's picture
17th Jun, 2016
Hi Sarah All purpose flour is just plain flour not self-raising flour and packed brown sugar is just the kind of finely ground brown sugar used in dark Christmas cakes and puddings. Hope this helps Sapodilla
Ziya's Mum
5th Jun, 2014
Why must the brown sugar be "packed" if you're measuring it by weight? Surely it weighs the same whether it's packed or not?
Gaming with Oscar's picture
Gaming with Oscar
14th Dec, 2017
just ignore it just use the sugar as if the word packed wasn't there.


Chloe Sanderson's picture
Chloe Sanderson
4th Dec, 2018
Instead of baking soda, substitute the flour for self-raising flour. They grow huge and, when cooled in the fridge, taste just like the cookies you get from Asda's bakery.
9th Oct, 2016
Great recipe, when I first made it they went huge and flat. To avoid this roll the mixture into tubes of greaseproof paper and put in the fridge (at least 4 hours) or freezer (at least 2 hours)! This solved my problem straight away! Also, if u want relatively soft cookies, take them out when you think they are slightly undervalued as they firm up as they cool.