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Super-Chewy Chocolate Chip Cookies recipe


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  • Chocolate chip cookies

These cookies are really rich, chewy and packed full of chocolate chips and toasted walnuts. They are the perfect treat with a cup of tea or coffee.

122 people made this

IngredientsServes: 30

  • 375g plain flour
  • 1 1/4 teaspoons sea salt
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 170g unsalted butter, softened
  • 220g dark brown soft sugar
  • 100g caster sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 tablespoons golden syrup
  • 1 tablespoon single cream
  • 335g plain chocolate chips
  • 175g chopped walnuts, toasted

MethodPrep:20min ›Cook:15min ›Ready in:35min

  1. Position oven rack in lower third of oven and preheat to 180 C / Gas 4. (Using an oven thermometer will ensure proper baking temperature since ovens vary). Line cushion-type baking trays with baking parchment; set aside. (Professional bakeries double their baking trays and use baking parchment.)
  2. In a medium bowl, whisk together flour, salt, bicarbonate of soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in golden syrup and cream. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips and nuts.
  3. For each cookie, scoop 2 level tablespoons of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies). Arrange at least 5cm apart on prepared baking trays. Flatten each ball of dough slightly with heel of hand or fingers.
  4. Bake for 14 minutes or until light golden brown around edges and centres are still a little puffy. (Do not underbake). Allow cookies to cool at least 5 minutes while on baking trays before transferring to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature.

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Reviews & ratingsAverage global rating:(125)

Reviews in English (105)

by REDROBINSGARDEN

Okay, I make a HUGE amount of chocolate chip cookies-they are my absolute favorite! But, as good as my recipe is, I am always looking for that ultimate cookie. This is NOT the one. I followed the recipe (everything except the unbleached flour-I used regular flour), shook the hands-the whole bit! I'll have to say, they were very pretty cookies but entirely to cake-like (maybe it was the baking powder-never put baking powder in my cookies before). They had almost no taste (the true test of a good choc chip cookie is if the cookie part can stand on it's own without the chips). But, the worst part was the kosher salt. I kept biting into chunks of salt. Stacy, I appreciate the amount of time that went into perfecting your recipe but I'll have to keep looking. Thanks anyway!-24 Sep 2002

by SUMMERSUNSET

I must have tried every chocolate chip recipe on the Internet, and in all my cookbooks, six of which are just on cookies alone! This is the first time that I was able to get a cookie that looked like a bakery cookie, and didn't flatten out, even though I did not have to chill the dough. It's an easy cookie to make. Wetting hands just made it easier to roll and look pretty; it's not a must. I'm surprised at some reviewers thinking it was so difficult to wet their hands, or that dark corn syrup is such an exotic ingredient. I guess they don't bake very much. Also, I don't like the taste of baked nuts, so I left them out and used extra chips. Loved them! I overbaked one batch till they were all golden, and that was wonderful also. Chewy cookies, not dry. Thank you so very much for this recipe, Stacey. I am indebted to you.-12 Jun 2002

by DOODOO76

I'm a fan of thin and crispy cookies, which is the only reason why I didn't give this recipe 5 stars. I tried it out for a friend who craved big chewy chocolate chip cookies and he freaked. I've been making them ever since. A few tricks I've learned with this recipe:*use an ice cream scoop to dump the dough onto the sheet. The cookies are enormous, but they definitely retain their chewiness and moist texture(use the baking time listed in the recipe). The ice cream scoop yields 3-4" wide cookies that are at least 3/4" thick.*to avoid the salt chunks that can happen with kosher salt, I let my KitchenAid have at the dough (before adding the chips) for a good long time. I find that I can taste the salt chunks when I rush this step.*I add 2 tsp. or so of cocoa powder or even cinnamon to the flour mixture. It gives the dough a little kick and helps it stand up to the chips.*if you're out of half and half, I've used regular milk and it works fine as a substitute.-21 Apr 2005


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Thin Chewy Chocolate Chip Cookies

Super buttery, chewy and irresistibly easy. Bake up this recipe of my best-ever batch of thin, deliciously dunkable chocolate chip cookies today. If you like them thicker (and even softer), check out this recipe!

When it comes to chocolate chip cookies, I respect that everyone has their own religion. I pray at the alter of thick, soft and gooey cookies, with a glass of milk to wash one (or three) down. Or, better yet, a hot cup of coffee to dunk into.

However, I know not all worship my way.

I’ve been asked by readers repeatedly for a thin and buttery, bakery style cookie with crispy edges. And, even though I will probably be in a bikini for most of this coming weekend, I willingly obliged and broke out my mixing bowl and stretchy pants for some recipe testing. And tasting. And testing. And more tasting.

I gained five pounds. But, I found it! The perfect flat, chewy chocolate chip cookie.


My grandma used to keep cookies that tasted JUST like these in her freezer. As a kid, I never understood why. As a cookie monster adult, it has all become clear. And now I crave them cold.

These chocolate chip cookies are unbelievably good. Buttery soft, with a slight chew and a strong vanilla aroma. The texture melts in your mouth. And suddenly, you’ve eaten a half dozen. I have to say, they’re almost good enough to convert me from my thick-cookie-lovin’ ways!

Bake a batch and share them with friends this week. Or, go grandma style and freeze a bag for when the craving strikes. They’re amazing crumbled over ice cream!


Use More Brown Sugar

Use a mix of brown sugar and white granulated sugar in your chocolate chip cookies. I prefer more brown sugar than white granulated sugar because the moisture in brown sugar promises an extra soft and chewy baked cookie. White granulated sugar is still necessary though. It’s dry and helps the cookies spread. A little bit of spread is a good thing.

Too much cookie spreading? Here are my 10 Guaranteed Tips to Prevent Over-Spreading


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Super-Chewy Chocolate Chip Cookie Bars

What’s not to love about an all-cookie cookbook? Sally McKenney, of popular blog Sally’s Baking Addiction, has a new collection of her favorite recipes out that will revolutionize your holiday baking season. These super-chewy chocolate chip cookie bars are guaranteed to be a hit.

Also known as “spread-and-bake” chocolate chip cookies, these couldn’t be easier!

Sally Says: Unlike regular chocolate chip cookies, I use all brown sugar in these bars for lots of flavor.

Make-Ahead Tip: Prepare the dough, following steps 2 through 4, then cover tightly and refrigerate for up to 3 days or freeze for up to 3 months. When ready to use, allow the dough to come to room temperature (if frozen, thaw in the refrigerator first), preheat the oven to 350°F (180°C), and continue with step 5. Baked bars can be frozen for up to 3 months allow to thaw overnight in the refrigerator, then bring to room temperature before serving.


Tips for How to Make our Healthy Chocolate Chip Cookie Recipe

  • Use peanut butter as a binding ingredient. Peanut butter is so versatile in baking. Most times it’s used to add flavor, but in this recipe I also use it as a binding and softening ingredient as well. It responds well in gluten free cookies – rather than melting, it holds ingredients together and gives a moist texture and buttery creamy flavor.
  • Replace wheat flour with finely ground almond flour. Almond flour is ground very fine and almost mirrors the same consistency as wheat flour. It’s still a nut flour, but it works so well as a flour replacement, is perfect for gluten free/vegan recipes, and is an excellent source of protein as well.
  • Refrigerate for more chewy consistency. These cookies are refrigerator and freezer friendly. Since they are more on the soft side, I recommend refrigerating your cookies in a sealed container to keep fresh but also to develop an even more chewy texture.

A batch of these healthy chocolate chip cookies don’t last more than 24 hours in our house. My husband and I both enjoy eating something sweet after dinner with coffee, and it always helps when it’s something that’s a little healthier. These cookies have been a go-to as of late, and our obsession probably won’t be stopping anytime soon.

If you enjoy recipes like this one, you may enjoy my Healthy Protein Cookie Recipe, also healthy and yummy.

If you tried this Incredible Healthy Chocolate Chip Cookie Recipe recipe or any other recipe, don't forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.


Ingredients for egg yolk chocolate chunk cookies

  • Butter: I used kerrygold irish butter for the cookies pictured which has more fat than American butter – I don’t usually say this but using a European butter is essential here not only does it add a ton of flavor but it contributes a lot to the moisture in the dough. When I used regular butter, my cookies were very dry and didn’t spread. Make sure to measure the butter on a scale or as accurately as you can in a cup (cutting the stick won’t guarantee the exact amount!)
  • Egg yolks: Large – not regular eggs or extra large. The size will have an impact on your cookie so use large.
  • Chocolate: Those big pools of chocolate are from the fabulous valrhona feves. Which percentage you buy will have an effect on taste, go lower if you like your chocolate sweeter or higher if you prefer intense dark chocolate. My sweet spot is about 60%. Feves out of your budget? I feel you. I recommend these if you still want the pools but don’t want to spend as much. I also love to chop a big, high quality dark chocolate bar.
  • Salt: I like the flaked salt, but so many of my friends and family will ask me for cookies, “without salt on top, please”. Definitely, leave if off if you don’t like it. If you do want it, here’s my favorite brand.

How to make the very best chewy chocolate chip cookies (56 seconds)

My chewy chocolate chip cookies recipe circa 2014 gets a teeny tiny update by swapping out one single ingredient and adding a couple extra tablespoons of butter and now we’ve finally reached soft and chewy perfection.

Needless to say, these cookies have gotten not only chewier but also a bit more sophisticated with time. A pinch of flaked sea salt to finish them off is a must for me now. My thirty-year-old taste buds love the way chocolate tastes with a hint of salt sprinkled on top. Wow wow, my mouth is watering just at the thought. Good thing i’ve got enough cookie dough in the freezer to last me a lifetime or err.. let’s be real, through next Tuesday.

We tend to have plenty of cookie emergencies around here.

Let’s talk about how these thin, chewy chocolate chip cookies are going to make you a BELIEVER. First, my old recipe used regular, all purpose flour. That was the cookie of the past, the cookie of the present and the future uses bread flour. Bread flour is higher in gluten and the high gluten causes these cookies to be extra chewy. We likey.

Second, these cookies use more light brown sugar and less white sugar. A higher percentage of light brown sugar gives these cookies that super chewy texture. If you were to use more white sugar, these cookies would definitely be lighter in color and not as chewy.

I’ll confess, this is not the cookie recipe to make when you have an intense cookie craving and you need something right NOW NOW NOW. This chewy chocolate chip cookie recipe needs time to chill out and relax which lets the flavors develop. Chilling the dough for 3-72 hours also prevents spreading. With that said, you can make a large batch and tuck it away in your freezer in perfectly sized portions and have homemade cookies whenever you want. <– Cookies whenever you want =’s life made.

I know I’m asking you to take the time to chill the dough but if you’re going to eat a cookie, please make it count, let it be chewy and gooey, and sprinkled with sea salt and delicious and ultra perfect.

Because perfect chewy chocolate chip cookies do exist.

Keep your cookie game strong, frands.

Since sharing this chocolate chip cookie recipe, I’ve come out with a new one that I prefer a tad bit more! It uses all-purpose flour rather than bread flour and one simple technique makes them extra chewy! So if you’re wondering which recipe to make if you have all-purpose flour on hand, I suggest giving this one a try!


THE ULTIMATE CHEWY CHOCOLATE CHIP COOKIES

What would [insert famous person here] eat if they were vegan?

I think any famous person would love to have some chewy gooey chocolate chip cookies! :) This is my go-to cookie recipe and it’s been a hit with vegans and non-vegans alike. I call this “the ultimate chewy chocolate chip cookies” recipe because I have not found one that is as good as this one in both texture and taste. I originally came across it on Compassion Over Killing but I can’t find it there anymore so I am glad I wrote it down and can share it because it’s too good not to! The cookies are perfect while still warm with a cold glass of almond milk or as an ice cream cookie sandwich. It’s super easy and in less than half an hour your home can be filled with the smell of freshly baked cookies!

All of the ingredients are basic items which is another reason why I like this recipe–I don’t have to go out to the store to get any ingredients when I have a craving or cookies. I prefer to make these cookies with Canoleo Soft Margarine because I like the taste better than Earth Balance. I also find Earth Balance to be salty so I usually omit the salt when I bake with it. I used to be able to get Canoleo at Whole Foods but I haven’t seen it there lately which is a bummer! I have been using Earth Balance and it might just be me with the flavor thing but it works for now. What type of vegan butter / margarine do you like baking with? Let me know if you have any recommendations!

After adding the liquids to the creamed mixture / After adding flour / After adding chocolate chips

I was able to make 50 cookies using a tablespoon as a scoop. You can make them a bigger if you’d like or if you just want a few, transfer the dough onto plastic wrap, roll into a log, wrap again, and freeze it for future use. I hope you like these as much as I do!

Tools Needed: electric hand mixer, medium or large mixing bowl, wooden spoon, baking half sheet, parchment paper, wire rack for cooling

Recipe Notes:
I omit the salt if using Earth Balance as I feel it is already very salty.

Please use BAKING SODA and NOT baking powder.

To soften my vegan butter when using Earth Balance sticks, I heat in the microwave for 20 seconds then an additional 5 seconds. I have found this makes perfect room temperature butter. Note that microwave power settings may be different, you may want to start at 10 seconds and go from there.

I bake my TBS sized cookies in the oven for 8 minutes, remove and let it sit on the baking sheet for an additional 30 seconds before removing the entire sheet of parchment paper onto a wire rack to cool. I find this keeps the cookies from over baking. As each oven is different, I would keep an eye on the first batch and check at 8 minutes. If the edges are not yet brown, bake for another minute. Once the edges begin to turn golden brown, remove from the oven and off the hot baking sheet.