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!
Katrina says
These were amazing, and I agree with one commenter that I prefer the bake time around 13-14 mins. Can this recipe be doubled?
mrs.dowler says
im not sure if i’ve reviewed these before, but these cookies are a family favorite. golden syrup was something new to me, as it’s not something sold in the united states, so i looked up a recipe and made my own big batch of it last year. the syrup is strictly reserved for these cookies. my husband, who isn’t normally into sweets, asks me to make these all the time, and in my house i always have to make a double batch because he likes to bring them to his friends and coworkers as well. the tip about adding the ‘decorative’ chips in at the end has been a game changer in all my recipes that require fillings like that, even banana breads. thank you for sharing something that’s become such a staple in my home and making me look like a pro in the kitchen lol.
JanefromTokyo says
Best cookies ever!! My son love to make this with me and he will have 2 cookies right after they have cooled down (he can eat the whole tray if you let him 😂). I have to use more than 1/4 cup extra flour because the first time I made them, they turned out so flat. Now, they’re perfect!!! Thank you so much for sharing your recipe, almost gave up on making chocolate chip cookies because I can’t seem to find a great recipe, this is a keeper! Now, Mama makes the best yummy cookies!😉
Jane says
Made them tonight, husband and my little munchkin can’t wait to try! They said it was delicious (his baby is not fan of sweet stuff but liked this one)!!! They did spread but other than that, they tastes perfect! Thanks for sharing your recipes!!!
Btw, I’ve been making a lot of stuff from your site (softest cinnamon rolls, brownies, banana bread, etc.) and everyone enjoys them, so thank you again!!!
Annie says
This is my first time making these cookies, the texture of them is really nice but something is missing in the flavour for me… To me it tastes very similar to a store bought cookie if that’s what you’re into. I also substituted in honey in place of the syrup.
Blitzo says
My family loved this recipe. My sister’s boyfriend ate 4 chocolate chip cookies! I will definitely be making this again! Thank you for sharing this recipe. Untill next time.
John says
I have hunted for years a quality soft and chewy chocolate chip cookie recipe. This recipe is exactly what I want. Soft , Chewy,& Buttery chocolate chip cookies.
Granted with my double batch I used Chocolate Chips, White Chocolate Chips and Cookies and Cream Chocolate Chips. They made very chocolatey chip cookies with every bite.
I was in the hospital for 7.5 months and I am staying with my mom instead of a rehab facility. So I like doing things that are actual life things that will get me better and not just exercises and walking. Anyway my mother lives in a seniors condo and I’ll be giving most of these cookies away so they should really enjoy them
Fantastic recipe I will be keeping it.
From my family to yours Merry Christmas to yall.
mrs.dowler says
this recipe is an absolute hit. when i first found it, as an american, the idea of ‘golden syrup’ was really intimidating, but i really wanted to make something great so instead of subbing for honey or maple syrup, i decided to make my own golden syrup. the first time i tried this recipe, it was a hit with everyone else, but for me, my golden syrup was pretty thick and there were some cookies that had like noticeable areas that had.. candied?? i guess?? so i held off on reviewing these cookies until i made them properly. today i decided to ‘soften’ my golden syrup in a hot water bath (since it’s in a glass jar) to help it run better, and the end product this time was PERFECT and everything i hoped it would be. when i first made these, my husband kept telling me how they were so ‘pretty’ and how i could sell them. holding off some chocolate chips to add in on the top of the dough really pays off lol. i dont know, these were just great and i wanted you to know that you’ve helped me grow as a baker, and now i have this jar of lovely golden syrup to use for future recipes or whatever else i find use for it in… something i never knew existed before! thank you very much for sharing this delicious chewy recipe with the world!
Carla G says
The BEST chocolate chip cookies ! Soft and chewy and so easy to make!
Molly says
These are amazing !! Very important to make the whole recipe as a half batch just wasn’t enough. Thank you for the quick and simple recipe!
Taylor Stiff says
Hi! Your cookie recipe is delicious! I made them last night and they were so warm and chewie and they still are chewie today! I love this recipe. I give it 5 star!!!