Chewy Chocolate Chip Cookies

Ingredients

• 454 g (16 oz)unsalted butter
• 400 g (2 cups)brown sugar
• 300 g (1½ cups)granulated sugar
• 4eggs
• 5 ml (1 tsp)vanilla
• 5 ml (1 tsp)salt
• 10 ml (2 tsp)bicarbonate of soda
• 625 g (5 cups)plain flour
• 510 g (3 cups)semi-sweet chocolate chips

Instructions

1. 1

   Mix the dough

   Preheat the oven to 193°C (380°F). In a large bowl, beat the butter with both sugars. Beat in the vanilla and eggs, then gradually mix in the flour, bicarbonate of soda and salt until combined. Fold in the chocolate chips.

2. 2

   Shape the cookies

   Scoop up portions of dough and roll them into balls.

3. 3

   Space them out

   Arrange the dough balls on a baking sheet, leaving at least 8 cm (3 inches) between them.

4. 4

   Bake and cool

   Bake for 11 minutes, then let the cookies cool before serving.

What are chewy chocolate chip cookies?

Chocolate chip cookies are an American bake built around a sweet, buttery dough studded with chocolate. This version uses both brown and granulated sugar, and the recipe description highlights the sugar content as the key to its chewy character.

The method is straightforward: beat the wet ingredients, mix in the dry ingredients, fold through the chips and bake. Leaving space between the dough balls gives them room to spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 1g protein, 12g carbs, 5g fat.

The flour and sugars provide most of the carbohydrates, while the butter contributes much of the fat; the eggs and chocolate chips also contribute some protein and fat. Pair a cookie with fruit or yoghurt for a more balanced snack.

The sugars and butter

Brown sugar: it makes up a substantial part of the dough alongside granulated sugar, giving the cookies their intended chewy style.

Butter: beat it thoroughly with both sugars before adding the eggs and vanilla. This creates an even base for the flour mixture.

Mixing the dough

Dry ingredients: add the flour, bicarbonate of soda and salt gradually, mixing only until combined. Folding in the chocolate chips at the end helps distribute them without further beating the dough.

Shaping and spacing

Even balls: scoop and roll the dough into balls so the portions are similar in shape. The recipe does not specify a scoop size, so use a consistent amount for each cookie.

Room to spread: leave at least 8 cm between the balls on the baking sheet. This reduces the chance of neighbouring cookies merging as they bake.

When are they done?

Bake for 11 minutes at 193°C. The recipe gives time and temperature rather than visual doneness cues, so keep to the stated bake and allow the cookies to cool before serving.

Serving ideas

Serve the cookies once cooled, with tea, coffee or a glass of milk. For a more substantial snack, pair one with fruit or yoghurt.

Recipe notes & tips

• Beat the butter and both sugars together before adding the eggs.
• Add the dry ingredients gradually and stop mixing once combined.
• Fold in the chocolate chips rather than beating them into the dough.
• Keep at least 8 cm between dough balls on the baking sheet.
• Let the cookies cool before serving.

Variations

• Chunky chocolate: swap the chips for chopped semi-sweet chocolate.
• Nutty addition: fold chopped walnuts into the dough with the chocolate chips.
• Dark chocolate: use dark chocolate chips for a less sweet-tasting bite.
• Mixed chips: combine semi-sweet chips with white chocolate chips.
• Small cookies: shape smaller balls and check them early, as they may bake sooner.

Common mistakes to avoid

• Overmixing the flour: the dough can become tough; stop as soon as the dry ingredients are combined.
• Adding chips too early: they can break up during mixing; fold them in after the dough comes together.
• Crowding the tray: the cookies may run together; leave at least 8 cm between portions.
• Skipping the cooling: warm cookies are fragile; let them cool before serving.
• Changing the portion size without adjusting the bake: smaller cookies may finish sooner; check them early.

How to store

Once completely cool, store the cookies in an airtight container at room temperature for up to 4 days. Warm briefly in the microwave if you would like them soft before serving.

Frequently asked questions