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.
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!
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- 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
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.
*When measuring your flour, make sure you spoon it into your measuring cup, then level it off with a knife. Try not to pack the flour into your measuring cup as this will cause too much flour being packed in and create cakey cookies instead of crispy cookies.
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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