The BEST, EASY Soft Chewy Chocolate Chip Cookies with a crispy outer edge that are a cookie dream come true. No cream cheese. No cornstarch. No apple sauce. No yogurt. No refrigerating dough for days while breaking finger nails waiting for a cookie, being tempted to open and close the refrigerator every 10 seconds just to ‘try’ the dough and make sure it still tastes good, only to finish it before it gets to the oven. Just simple steps. Simple ingredients with ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes. Done!
This is a classic recipe but if it’s done well like this one, please have mercy!
I really can say that after baking around 10 batches of cookies (I lost track this month), and following recipes that throw words around like the best and the ultimate and the softest and the chewiest ever crispy cookies, exactly as they are written: ingredient by ingredient, step by step instructions, I managed to fail every.single.time.
You name it. I tried it. I refrigerated dough for 12 hours. Then 24 hours. Then 36 hours. I folded. I beated, I whisked. I 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. No….ONE egg plus ONE YOLK. Ugh. PLEASE in desperation! I just wanted a DAMN CHEWY 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.
With all the batches I tried — and learned a few things in the process — the biggest lesson was this. 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.
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. Because 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. Melted butter. 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. No 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 cookie, better than any cafe or bakery, without any complicated steps.
Keeping it simple: Check 3 ✔️
But what makes these extra 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 cookie centre, while having a crispy outer texture, try these. Please, just do it. You will love them I PROMISE. Easy Soft Chewy Chocolate Chip Cookies for the win!
For more cookie 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
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- ½ cup (4 oz | 125 g) stick butter, melted (not spreadable)
- ¾ cup packed light brown sugar
- ¼ 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
- 1¾ cups all purpose or plain flour (add more as needed - only up to ¼ cup extra)*
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- ¾ cup chocolate chips, divided
- Preheat the oven to 350°F | 175°C. Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Using electric beaters or a wooden spoon, combine the butter with the brown and white sugar/s, and beat until creamy and paler in colour and the sugar has dissolved. Add 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). Add in half of the chocolate chips with your hands.
- Roll the dough into 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 OVERBAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes. They will sink and become dense in that time frame. Maybe try one or two after about 10 minutes. Then see the difference with the rest of the cookies after 30 minutes (I mean, don't eat the whole pan. Okay, well, maybe the whole pan).
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!
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