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
- ½ cup stick butter not spreadable, melted
- ¾ cup light brown sugar packed
- 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
- 1 ½ 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
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
Elizabeth Kowalczyk says
These are amazing! Very easy to make and they do indeed come out crispy on the outside and soft on the inside. I just baked mine a little bit longer than in the recipe – until slightly browned. I guess it depends on your oven. Highly recommend this recipe.
H Chu says
Tried making these cookies yesterday and they turned out perfect! I’d been looking for a recipe that was simple, easy and didn’t need softened butter and this is it! So glad my search is over, I’ll only be using this recipe from now on.
JB says
Nailed it! I have baked many cookies and these are now my go to chocolate chip cookies. Everyone in my family agreed they are perfect (not too much flour, right amount of sweetness and chewiness).
Jacquie says
My favorite cookie recipe ever. These are the ones. They come out perfect every time and I’ve made them more times than I can to admit lol. But just wanted to say thank you so much for doing all the work and sharing with us. X
Menam says
I’ve always been horrible at baking cookies, but I’ve been determined to be able to master cookie-making. I found this recipe quite some time ago but never got around to making it until yesterday. Why didn’t I make these sooner? These were the best cookies I have ever made! I cut the recipe in half in case a disaster happened again, but the only disaster was me not making enough! They’re chewy and soft, and the chocolate chips melt in your mouth. Not to mention they were VERY easy. Thank you so much for this lovely recipe! I will definitely be making these again!
Shammin says
Made this today, in search for the perfect chewy cookie, but doubled the recipe, so i could also give some to my brother in law.
The endless factors for chewy cookies, in my research, was driving me crazy and intimidated me.
Since i doubled it, i used 1 cup whole wheat and 2 cups plain and I reduced the sugar by 2/3rds and used 1 cup dark brown and 2/3rd cup white sugar. I used maple syrup as well. I wanted quite big ones, so got 18 from doubling it.
I was very wary of how they would turn out, due to baking batches of different recipes without testing and having them turn out quite small and also harder than desired, so i baked one to start with and although the sweetness was perfect (glad i reduced the sugar!), they turned out softer than i wanted after baking 10 minutes. I baked the rest for 14 minutes and they were the right chewiness for me after cooling down completely!
My brother in law tried one and said it’s really good and had no complaints, and said my previous ones were flat and harder, so this one is perfect!
I’ll be keeping this as my cookie recipe and will definitely be making again and again and i’ll also pass the recipe on to my brother, who bakes from time to time.
Thank you so much!
Shammin says
Sorry, I mean i reduced the total sugar by 1/3rd cup!
Alison says
I made these yesterday evening (about the 3rd time now) and they are so easy, quick and delicious! I do slightly reduce the sugar content and add more dark chocolate chips, but I am over 50! 🙂 My daughter (19) and my son (21) gobble them up as soon as they’re done! BEST recipe I’ve found by far! Thank you from London!
Lauryn says
My hubby and son tear these apart! They say they are the best chewy cookies ever and they won’t even buy store ones anymore. This recipe is on my fridge lol thank you.
Ps. I use agave
Sarah DiStefano says
Loved this!! I’ve tried 2 cookie recipes before this and they were chaotic messes. This is the first recipe that I followed that actually turned out to be amazing. I DIDNT have syrup so I used honey instead. I topped them with flaky salt too!! Thank you so much foe the recipe these are delicious and chewy and melty and PERFECT!!
Mia B says
This Recipe was so good the cookies were awesome
CRJ says
Yes fantastic. Made these today…so good! Great recipe. .. even for a novice like me!
TMJ says
Can you please include the metric measurements (grams) for the rest of the ingredients? Eager to try!
Thanks!
Dennis says
Made this 3 times now. This works! So good!
Sara C says
I always convert to metrics as I much prefer weighing ingredients.
125g butter
170g brown sugar
50g white sugar
2 tbsp syrup (malt extract is absolutely fantastic and my syrup of choice), approx 80g
209g flour
1/4 tsp bicarb
1/3 salt
130g chocolate chips
Liz Li says
Thank you, was looking for this conversion. I don’t know why more recipes aren’t in metric grams as it is so much easier!
Anonymous says
Just use an online converter