Chewy chocolate chip cookies
Chewy chocolate chip cookies offer the perfect balance of rich flavour and satisfying texture. Unlike their crispy counterparts, these cookies have a soft, gooey interior that makes every bite irresistible. The secret to their chewiness lies in using melted butter and brown sugar, which adds moisture, along with an egg for richness. Whether enjoyed fresh from the oven or as a delightful snack any time of the day, chewy chocolate chip cookies bring joy to cookie lovers of all ages.
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Key Ingredients Overview
Each ingredient in these cookies plays a crucial role in creating the perfect chewy texture and taste.
All-purpose flour provides structure, while baking soda acts as a leavening agent, ensuring the cookies rise just enough to be soft and chewy. Salt enhances the flavour of the other ingredients, balancing the sweetness and bringing out the rich, buttery taste.
Melted butter is key to achieving chewiness, as it adds moisture and richness. The brown sugar adds a deeper flavour and contributes to the cookies’ soft texture, thanks to its molasses content. Granulated sugar helps the cookies spread and adds sweetness. Vanilla extract adds aromatic depth, complementing the chocolate perfectly.
The Egg provides structure and moisture, with additional richness and enhancing chewiness. Finally, the star of the show, semisweet chocolate chips, offers bursts of chocolatey goodness in every bite, balancing the sweet and salty notes of the dough. Together, these ingredients create a cookie that’s soft in the middle, slightly crispy on the edges, and perfectly chewy throughout.
This recipe will guide you to make soft, gooey, and perfectly chewy cookies that are sure to satisfy your sweet tooth.
Looking for a delightful twist? Try our rich, fudgy chocolate crinkle cookies—perfectly chewy with a powdered sugar finish!
Chewy chocolate chip cookies
Ingredients
- 140 gms of all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 75 gms of unsalted butter melted
- 100 gms of light brown sugar
- 50 gms of granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 100 gms of semisweet chocolate chips
Instructions
- Preheat your oven to 180°C.
- Line baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until well blended.
- Whisk in the vanilla extract and egg until light and creamy.
- Gradually add the dry ingredients to the wet ingredients, mixing until just blended.
- Stir in the chocolate chips using a wooden spoon or spatula.
- Work with 2 tablespoons of dough at a time, roll into balls and space them 2 inches apart on the prepared sheet.
- Bake for 12-14 minutes, or until the edges are lightly golden but the centres are still soft.
- Keep an eye on them to avoid overbaking, as they will continue to cook on the baking sheet after being removed from the oven.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to wire racks to cool completely.
Notes
Frequently asked questions
To make cookies chewy, use more brown sugar than white sugar. Brown sugar has more moisture, which results in a chewier texture. Additionally, using melted butter and slightly underbaking the cookies can help retain moisture and give a soft, chewy texture.
Overbaking is a common cause of hard cookies. Take them out of the oven when the edges are set, but the centres are still soft. They will continue to cook as they cool.
Too much flour or not enough moisture in the dough can also lead to harder cookies.
Yes! You can refrigerate the dough for up to 72 hours or freeze it for up to 3 months. Chilling the dough can help improve flavour and texture.
Baking soda and baking powder have different leavening properties, so they are not directly interchangeable. Baking soda makes cookies spread more, while baking powder results in puffier cookies.
Store cookies in an airtight container with a slice of bread. The bread will help retain moisture, keeping the cookies soft for longer. You can also freeze-baked cookies for up to 3 months.
Yes, but if you use salted butter, reduce the amount of salt in the recipe by half to balance the flavours.
After scooping the dough onto the baking sheet, you can gently roll each portion into a ball to ensure rounder cookies. You can also use a cookie cutter to reshape the cookies right after baking while they are still soft.
Absolutely! You can mix in chopped nuts, dried fruits, or even different types of chocolate. Just be mindful of the overall dough-to-mix-in ratio to avoid overloading the dough.
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