Chewy Chocolate Chip Cookies

Ingredients

• 125 gunsalted butter, melted and at room temperature
• 200 gbrown sugar
• 2 tbsphoney
• 1egg
• 245 gplain flour
• 3/4 tspbaking powder
• 1 tspsalt
• 100 g, plus extra for the topdark or milk chocolate chips

Instructions

1. 1

   Mix the dough

   Stir the butter and brown sugar together. Add the remaining ingredients, adding the flour and chocolate chips last.

2. 2

   Shape the cookies

   Roll the dough into small balls, flatten them slightly and arrange them on a baking-paper-lined oven tray, leaving space between them as they spread. Use a cookie scoop if you want evenly sized portions.

3. 3

   Add chocolate

   Press a few extra chocolate chips onto the top of each cookie.

4. 4

   Bake and cool

   Bake in a preheated oven at 180°C for 8–12 minutes, taking the cookies out as soon as their edges begin to turn golden. Baking them longer will make them crispier. They will be very soft when hot, so lift them carefully with a burger spatula and cool them separately rather than stacking them. They will firm up after a few minutes.

What are chewy chocolate chip cookies?

Chocolate chip cookies are a familiar American-style bake, made by mixing chocolate pieces into a sweet butter-and-flour dough. This version uses brown sugar and honey, with a short bake that helps keep the centres soft.

The dough is shaped straight away rather than chilled, so the cookies can be ready in about 20 minutes. Watch the edges closely: they give a more useful doneness cue than the soft centres.

Nutrition and macros by portion

The nutrition label shows one serving as written: 274 calories, 3g protein, 40g carbs, 11g fat.

The flour and sugars supply most of the carbohydrates, while butter and chocolate account for much of the fat; the egg, flour and chocolate contribute some protein. Enjoy a cookie with fruit or yoghurt for a more balanced snack.

Choosing the ingredients

Butter and sugar: melted butter combines easily with brown sugar and gives the dough its rich base. Let the butter cool to room temperature before mixing so it is not hot when the egg goes in.

Chocolate: dark or milk chocolate chips both work, so choose according to how sweet you like your cookies. A few extra chips on top make the chocolate visible after baking.

Mixing the dough

Flour last: stir the butter and sugar together first, then add the other ingredients, finishing with the flour and chocolate chips as directed. Mix just until the flour is incorporated so the dough does not become tough.

Even portions: a cookie scoop helps make the cookies a similar size, while leaving space between them gives them room to spread on the tray.

Getting the texture right

Golden edges: start checking at 8 minutes and take the tray out when the edges are just beginning to colour. The centres may still look very soft at that point.

Cooling: the cookies are fragile straight from the oven, but firm as they cool. Use a broad spatula to move them and leave them in a single layer.

Timing and oven cues

Oven heat: preheat to 180°C before baking so the cookies begin cooking at the intended temperature. The stated baking time is 8–12 minutes, but the edge colour is the key cue.

Crispness: for softer cookies, remove them as soon as the edges turn golden. Leaving them in longer makes them crispier, so keep an eye on the first tray.

How to serve them

Freshly cooled: enjoy the cookies once they have had a few minutes to firm up. They are also good alongside a glass of milk or a cup of tea or coffee.

For a simple dessert: serve one with yoghurt or fresh fruit to add a cool, fresh contrast to the sweet chocolate and buttery cookie.

Recipe notes & tips

• Use baking paper so the cookies are easier to lift from the tray.
• Leave plenty of space between dough balls because the cookies spread as they bake.
• Begin checking the cookies at 8 minutes to avoid overbaking.
• Use a burger spatula to move the hot, delicate cookies.
• Cool the cookies in a single layer so they do not stick together.

Variations

• Dark chocolate: use dark chips for a less sweet chocolate flavour.
• Milk chocolate: choose milk chips for a sweeter, creamier bite.
• Mixed chocolate: combine dark and milk chips while keeping the total amount the same.
• Extra chocolate: scatter additional chips over the tops before baking, as suggested in the recipe.
• Smaller cookies: shape smaller portions and start checking them early, as they may bake sooner.

Common mistakes to avoid

• Overbaking: the cookies turn crispier; take them out when the edges first begin to go golden.
• Crowding the tray: the cookies can spread into each other; leave space between the dough balls.
• Lifting too soon: hot cookies are very soft and may break; use a burger spatula and handle them carefully.
• Stacking while warm: the cookies can stick or break; cool them in a single layer.
• Using hot butter: it can make the dough too warm; allow melted butter to come to room temperature first.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and eat within 3–4 days for the best texture. If they soften, warm them briefly in a low oven, keeping a close eye on them.

Frequently asked questions