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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
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Soft Chewy Crisp Chocolate Chip Cookies
Ingredients
- 1/2 cup stick butter not spreadable, melted
- 3/4 cup light brown sugar packed
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the taste and chewiness of these but mine come out flat. How can I fix this? I’m new to baking. Thanks for the great tasting recipe!
Hi Kimberly, did you use baking soda by any chance?
Best chocolate chip cookie recipe I’ve ever made and I’ve made a lot! I’m very particular about how I like my cookies: slightly crispy on the outside but a soft gooey middle. Not super melted and spread across the pan, but not too cakey and floury, not too sweet, has right balance of flavors. This recipe checks all the boxes! I add a pinch of sea salt flakes on top and a glass of milk and it’s perfection !!!!!!
Hi Kamryn! I’m so happy to hear you loved my recipe and that it’s just what you like! Your feedback means the world to me. Enjoy every bite! 😊
Always turns out delicious
probably not the first time i’ve left a review on these, and probably won’t be the last. i just want you to know these cookies have become a core part of my children’s holiday memories. they’re snuggled up on the couch watching holiday shows under a blanket with their own spoonful of this dough while the first batch goes in the oven. it’s cold and overcast outside, and we’ve just finished decorating the home for christmas. the smell of these baking just really ties the atmosphere together.
golden syrup isnt available commercially where i live and i had never heard of it until this recipe. some years i go through the trouble of making some myself, other times i just sub what i have, which is honey or maple syrup. in all 3 circumstances, the flavor is outstanding.
I make these all the time and I just made them gluten free this time. Still great!
I have no chocolate chips will it still taste the same?
Hi Alyssa,
Without chocolate chips, the cookies will certainly have a different taste and texture. Chocolate chips are a major flavor component in chocolate chip cookies, providing both sweetness and a distinct chocolate flavor that balances with the cookie dough. Without them, the cookies will taste more like a buttery sugar cookie. While they may still be delicious, they won’t have the chocolatey element that typically defines chocolate chip cookies.
Hey
I searched for a chewy cookie recipe many year ago and came upon ur website..I love it! I made the cookies for people and am making them again today for a bake sale at my kids school. Best recipe I have found for these cookies. Your brownies are also a favorite of mine. Love your work
Thank you Murphy!
Awesome biscuits. easy and quick to make. I like like them best with milk chocolate .
Found these a bit too sweet – will make with less sugar next time.
Aside from the sugar content pretty nice.