The BEST, EASY Soft Chewy Chocolate Chip Cookies with a crispy outer edge that are a cookie dream come true.
No cream cheese, cornstarch, apple sauce, or refrigerating dough for days while breaking finger nails waiting for a Chocolate Chip Cookies. Just simple steps and simple ingredients with ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes.
Done! A classic Chocolate Chip Cookie recipe!
CHOCOLATE CHIP COOKIES
You name it, I tried it. I refrigerated dough for 12 hours, 24 hours, 36 hours. Folded, beated, whisked. Mixed ingredients while cold, then tried room temperature, then back to cold again.
MORE brown sugar and less white sugar. NO! More WHITE sugar and less brown sugar. TWO eggs…ONE egg plus ONE YOLK. Ugh. PLEASE in desperation — I just wanted a CHEWY SOFT COOKIE.
Why are there so many RULES? Yet, nothing came close to what I was dreaming of in my head. So, I began a mission: make my own.
BEST COOKIES
With all the batches I tried — and learned a few things in the process. The biggest lesson was to STOP COMPLICATING a recipe and just beat, scoop, bake, DONE.
Those crinkly tops ↓ If you look close enough, you can see between those crinkly tops into the soft hearted soul of these cookies.
When you try these (because I know you will), you will have a recipe for the best, the ultimate, the soft, the chewy, the crispy cookie….all in one.
HOW TO MAKE CHOCOLATE CHIP COOKIES
I feel that all of those failed attempts led me to these. Especially the recipes calling for softened butter at room temperature. That’s where it started. I accidentally didn’t do that one morning and chose to cheat my way to ‘soften’ my hard as stone butter the fast way — in the microwave — only to have melted half of it.
A cookie blessing.
The taste of a cookie with melted butter far out weighs a cookie with softened butter. Plus, it’s easier.
Keeping it simple: Check 1 ✔️
Rolling them out in a rustic way, by just grabbing the dough, pressing it into a somewhat ball-type-of-shape, and plonking them on a tray. No cookie scoops or tablespoons or teaspoons or whatever.
Keeping it simple: Check 2 ✔️
Then, my favourite part: baking them for ONLY 10 minutes to ensure the softest, chewy-est Chocolate Chip Cookie, better than any cafe or bakery, without any complicated steps.
Keeping it simple: Check 3 ✔️
WHAT MAKES THESE CHOCOLATE CHIP COOKIES SOFT?
Golden syrup. I also tried coconut syrup, maple syrup and honey. They ALL work. You’re welcome.
If you want that ultimate soft and chewy Chocolate Chip Cookies centres while having a crispy outer texture, try these! You will love them I PROMISE.
LOOKING FOR MORE COOKIES RECIPES? Try these!
Nutella Stuffed Deep Dish Cookie
Low Fat Choc Chip Cookie Sticks
Flourless Oatmeal Peanut Butter Chocolate Chip Cookies
Mini Chocolate Chip Greek Yogurt Cookies
Soft Chewy Crisp Chocolate Chip Cookies
Ingredients
- 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
- 2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted)
- 2 teaspoons pure vanilla extract
- 1 egg
- 1 1/2 cups all purpose or plain flour (add more as needed -- only up to 1/4 cup extra)*
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- ¾ cup chocolate chips , divided
Instructions
- Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
- Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
- Fold in half of the chocolate chips with your hands.
- Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
- Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes.
Notes
NO substitutions. This is the recipe that I tried and tested and it works. If you try to change an ingredient or add anything not included in the recipe, please do it at your own risk!
Tahni says
I actually made this WITHOUT chocolate chips (to add later or not when I warm them up)! They came out super, super soft and delicious. Excellent recipe, Karina! I’ll search your site for a sugar cookie just as soft. Thanks so much! 💕
Jess says
I’ve made these SO many times and they always come out perfect! I love all of your recipes; they never disappoint.
Karina says
Hi Jess, I’m so happy to hear that you’ve made these so many times and that the results are always perfect! Thank you for your kind words and for being a fan of the recipes!
Heather says
These are the best chocolate chip cookies I’ve ever had. No joke. I stumbled onto your recipe a few years ago and it’s my only chocolate chip cookie recipe I use. Making them as I type because my 14, soon to be 15 yr old son requested them for his birthday dessert. They really are exactly as you describe them and are a family favorite here.
Karina says
Hi Heather, it’s wonderful to hear that the chocolate chip cookies have become a family favourite and a birthday tradition. I hope they add a delicious touch to the celebration, and may your son have a fantastic birthday filled with joy and sweet treats!
mrs.dowler says
to anyone in the states, who had never heard of golden syrup before like me, i highly suggest looking up a recipe video for it and making it yourself! it was so easy and yields phenomenal results in these cookies. my golden syrup expired, so i subbed 1 part honey 1 part maple syrup. the cookies were still great, soft, chewy, ect…. but i’m telling you, golden syrup is easy to make and worth the extra work!
Bill says
WOW! EXCELLENT!!! Finally, I have made SOFT cookies! (Thanks to you!) Just a note to those who have a Convection Oven: I let them bake for 10 minutes but they didn’t “look” done, so I left them in about 2 minutes more. After I took them out, they were so soft, they kind of fell apart as I was removing them from the parchment paper! So, my second (and last) batch, I left them in a good 14-15 minutes. They were a little more brown but still good and soft. So, they all turned out okay, especially after waiting for 30 minutes while they cooled. That did work. Great recipe! Thanks Karina!