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They have a great hit of vanilla alongside the chocolate. And they retain the chewy interior and slight crispiness on the edges of the original recipes. It has not been any kind of hardship eating my way through several batches of these bad boys. I had to get them just right!
How to Make Chewy Chocolate Chip Cookies – Step By Step Video
- How to Make Chewy Chocolate Chip Cookies – Step By Step Video
- How to Serve Chocolate Chip Cookies
- Make Chewy Chocolate Chip Cookies into a Feast
- Ingredients for Chewy Chocolate Chip Cookies
- Equipment Notes for Choc Chip Cookies
- Get Ahead
- Leftover Cookies
- Chewy Chocolate Chip Cookie Tips
- Full Step-by-Step Recipe
How to Serve Chocolate Chip Cookies
Make Chewy Chocolate Chip Cookies into a Feast
I truly believe that you can make any dish into a proper feast! Whether thats a feast for one after work on a Tuesday, a casual feast for four on a Friday evening or a feast for 12 for a special occasion!
Ingredients for Chewy Chocolate Chip Cookies
Honey would be a great alternative but obviously that is going to change the flavour profile a little.
Or, you can make your own homemade golden syrup.
I have simple stated “chocolate” in the recipe. You can use whatever you prefer. I most often choose to use a mixture of dark, milk and white chocolates. You can use one or the other or a combination as you wish.
I know so many bakers and recipe creators insist on nothing but the best 70%+ cocoa solids chocolate. But I don’t really mind. I like cheap chocolate and thats what I mostly use.
Just as with the type and shape of chocolate you choose to use, you can decide what quality and price point you want to go for too.
That isn’t really to say that the other combos were bad. If you only have granulated/regular sugar, caster/superfine sugar or brown, then go ahead and use what you have. The outcome will be slightly different but not massively so.
Make it Vegetarian or Vegan
This recipe is suitable for vegetarians as written.
To make the recipe vegan suitable, you will need to use a dairy free baking fat instead of butter and replace each egg with 1 tbsp vegetable oil. And use vegan chocolate/chocolate chips.
Make it Allergy Friendly
This recipe is free from nuts.
Gluten Free: Replace the flour in the recipe with a free from alternative such as this option from Free From Fairy. You can use this flour as a straight swap but you will need to add baking powder to turn it into self raising. You should add 1 tsp gluten free baking powder for every 100g flour.
Egg Free: Replace the egg with 1 tbsp vegetable oil. Easy!
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Equipment Notes for Choc Chip Cookies
There is no need to use any kind of electric mixer. Aeration isn’t required and it will ultimately make the biscuits tough.
A good sharp knife is needed to chop the chocolate bars. I use the largest I have and use my free hand to press down on the other end of the knife so the chocolate doesn’t go flying everywhere.
A comprehensive list of the equipment used to make this recipe is included in the main recipe card below. Click on any item to see an example. There are no hard and fast rules so many items can be sensibly substituted to achieve the same results.
To see more of my recommended equipment items for new bakers, have a look at my post featuring all the essential equipment you might need.
It is also perfect inspiration for gifts for a budding baker in your life!
Because of the bicarbonate of soda starting to react with the dough as soon as you add it, I don’t recommend making the dough in advance and then baking it.
You can however make it, freeze it straight away and bake from frozen. Just bear in mind that the cooking time will be slightly longer when cooking from frozen.
If they’re beyond that help, then they can crumbled on top of ice cream. Or whizzed up to make the base of a cheesecake. They’re also fab as the base for a simple banoffee pie.
Chewy Chocolate Chip Cookie Tips
For crispier little numbers, give em a good old press and cook them for a minute of two longer.
Don’t forget to let me know in the comments if you try making this recipe – I want to know what you think and if you made any substitutions, how did it turn out?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Chewy Chocolate Chip Cookie Recipe
- 50 g Golden Syrup
- 70 g Salted Butter
- 150 g Chocolate - milk, dark, white or a mix
- 1 Egg
- 60 g Light Brown Sugar
- 60 g Granulated Sugar
- 1 tbsp Vanilla Extract
- ¼ tsp Sea Salt Flakes
- 250 g Self Raising Flour (Self-Rising) - Self-Rising
- ½ tsp Bicarbonate of Soda (Baking Soda)
- Preheat the oven to 170c or equivalent.
- Line a large baking tray with grease-proof paper.
- Add 50g Golden Syrup and 70g Butter to either a large bowl or a large pan.
- Melt the syrup and butter in either the microwave or over a medium heat on the hob.
- While the butter/syrup cools a little, chop 150g Chocolate into small chunks and set it aside.
- Add 1 Egg to the butter/syrup mix and mix until fully combined.
- Weigh 60g Soft Brown Sugar, 60g Granulated Sugar, 1 tbsp Vanilla Extract and ¼ tsp Sea Salt Flakes into the bowl. Stir to fully combine.
- Add 250g Self Raising Flour directly into the mixture. Also add ¾ of the chopped chocolate and ½ tsp Bicarbonate of Soda.
- Stir until the whole mixture resembles a slightly wet and shiny dough.
- Take ping pong sized balls of the dough and roll into 12 balls. (roughly 50g). Spread them out on the lined baking tray.
- Scatter the remaining chopped chocolate pieces onto a board. Take each ball of dough and press it into the chocolate.
- Set the flattened balls back onto the tray chocolate chunk side up. The flatter you make the balls, the flatter and crispier the final cookie will be.
- Bake for 10 to 12 minutes. They will be very soft when removed from the oven but they will harden considerably on cooling.
- Leave to cool on their trays for 5/10 minutes and when they are firm enough to handle, move them to a cooling rack.