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Everyone needs one cookie recipe they can make with their eyes closed — and this is it. These chewy chocolate chip cookies have crisp golden edges, soft centres and big pockets of melted chocolate.
Using melted butter instead of creamed butter means no electric mixer is needed: just one bowl and a spatula. It also gives the cookies their dense, chewy texture rather than a cakey one.
Get the texture you like
- Chewy and thick: chill the dough 30 minutes and bake 10 minutes.
- Thin and crispy: skip chilling and bake 12–13 minutes.
- Extra gooey: use chopped chocolate bars instead of chips — they melt into puddles.
The recipe
Chewy Chocolate Chip Cookies
Bakery-style chewy chocolate chip cookies with crisp edges and soft gooey centres — one bowl, no mixer and ready in 30 minutes.
Instructions
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- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Whisk the melted butter with brown and white sugar until smooth. Add the egg and vanilla and whisk for 1 minute until glossy.
- Add flour, baking soda and salt. Fold with a spatula until no dry flour remains, then stir in the chocolate chips.
- Scoop 2 tablespoons of dough per cookie onto the tray, leaving space between them. For thicker cookies, chill the dough for 30 minutes first.
- Bake for 10–12 minutes until the edges are golden but the centres still look slightly underbaked.
- Leave on the tray for 5 minutes to set, then move to a rack. They firm up as they cool.
Nutrition (per serving, approx.)
- Calories
- 165
- Protein
- 2 g
- Carbs
- 23 g
- Fat
- 7 g
Tips for the best Chewy Chocolate Chip Cookies
- More brown sugar = chewier cookies. Brown sugar holds moisture.
- Take them out while the centres look soft. Overbaked cookies turn crunchy once cool.
- Press a few extra chocolate chips on top straight out of the oven for that bakery look.
Frequently asked questions
Why did my cookies spread too much?
The butter was too hot, or the dough was too warm. Let melted butter cool slightly and chill the dough before baking.
Can I freeze the dough?
Yes. Freeze scooped balls on a tray, then store in a bag for up to 3 months. Bake from frozen, adding 1–2 minutes.
