These Chewy Chocolate Chip Cookies are a one bowl and no chill wonder. They’re lovely and soft like New York style cookies, packed with chocolate and you can have them ready to eat in under 30 minutes. Fair warning, you will want more!
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These cookies are a riff on my Chewy Ginger Cookies which I have been making for many many years. I started experimenting with different flavours and combinations using the same basic method a while back. I’m now super pleased with this chocolate chip version.
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!
Despite being British, I fully consider this recipe to be for cookies and not biscuits. I know that technically, cookies are the US equivalent of British biscuits. And they are all really the same thing. But I always consider soft and chewy biscuits to be cookies. And hard varieties like shortbread to be biscuits.
These are essentially New York style Chocolate Chip Cookies so lets just forget semantics and call them cookies!
If you are looking for what Americans call biscuits, then make sure to have a look at my Buttermilk Biscuit recipe. Don’t forget the traditional Sausage Gravy to serve with them. But do not under any circumstances try serving sausage gravy with these cookies!
How to Serve Chocolate Chip Cookies
These cookies are so soft that they don’t need any dunking. But my goodness do I love to dunk them in a good cup of tea or coffee. Just make sure to hit that dunking sweet spot or you’ll lose them to the depths of your mug!
Mostly these are just cookies. You are going to grab one when you fancy one. But sometimes I fancy them up and make them into a more complete dessert. To do this I might warm them slightly in the microwave and top with ice cream or even just a bit of cheeky whipped cream.
They are also an amazing start for ice cream sandwiches. Just throw a scoop of ice cream between 2 of the cookies and eat. Or you can make them up, pop them back in the freezer and grab them out when you want them. Personally the concept of biting into ice cream is a bit horrifying but I know that folks love them!
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!
With a cookie, a feast really is just a plate of them and a very American glass of milk or much more British cup of tea. It can’t hurt a jot to whip up a batch of Chewy Ginger Cookies for some variety on that plate though!
What these cookies do make is an excellent gift. Whether you dress them up as Christmas cookies, Easter cookies or just a friendly gift at any time. Throw in a bag of Popcorn Snack Mix and some Choc Orange Muffins and you’ll have friends for life.
Don’t forget to head over to my Feast Collection pages to find all of my tips and tricks to help you host a fun and stress-free feast. Plus remember to check out my recipe index to create your own awesome Feast!
Ingredients for Chewy Chocolate Chip Cookies
I am aware that Golden Syrup really is a British product with no direct equivalent often available in other countries. You can substitute molasses for a slightly darker cookie or corn syrup for a lighter, less rich cookie.
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 have used bars of chocolate and then cut them into chunks. This is so I could have some larger chunks and some smaller shards throughout the cookies. Its also a great way of using up any odds and sods of chocolate kicking about in the baking drawer.
There is no issue with using chocolate chips, ready chopped chunks or buttons if that is what you have or prefer.
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.
I have chosen to use a 50/50 mix of light brown and granulated sugar in this cookie recipe. Different sugars will affect the texture and flavour of the cookies. And of all the experiments I tried, this was the combination that worked best.
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.
You can easily vary the size of the cookies, just make sure to adjust the cooking time accordingly. 24 smaller cookies will cook in less time that 12 regular sized cookies. Equally 6 or 8 giant cookies will take a little longer. Not a lot mind you, so keep an eye on them.
I’ve already suggested that you can switch up the chocolate as you please. So if you are looking for white chocolate cookies or pure dark chocolate cookies, you are still in the right place.
The base cookie flavouring is vanilla. You can mix this up by adding or replacing with another flavouring such as orange or lemon. You could even just add the fresh zest.
The easiest way to be flexible with this recipe is to choose how thick you want to make them. Barely flatten the balls for true New York style cookies or press them right down for a thinner and slightly crispier version.
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.
Dairy Free: To create dairy free cookies, simply switch the butter for a dairy free alternative.
Egg Free: Replace the egg with 1 tbsp vegetable oil. Easy!
Please note that this recipe may contain other allergens not referred to above. 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.
Stale biscuits or cookies can often be revived quite quickly with a 10 or 15 second blast in the microwave. Or a dunk in a cup of tea!
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
To make truly thick New York style cookies like the ones the internet goes nuts for from Levain Bakery, don’t press down the balls at all. Dip em in the chocolate topping but otherwise leave them as balls. They’ll spread less and stay gooey in the middle.
For crispier little numbers, give em a good old press and cook them for a minute of two longer.
I love to eat cookie dough. This one is no exception. It does contain egg but that doesn’t bother me. It’s your call if it bothers you.
Make sure to leave enough room on the tray for the cookies to spread. The eagle eyed amongst you might note that my tray were a little touchy touchy. It doesn’t really matter but if you want perfect rounds then leave a bit more room.
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 Cookies
- 50 g Golden Syrup
- 70 g Salted Butter
- 150 g Chocolate – milk, dark, white or a mix
- 1 Eggs
- 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
- 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.