Chewy Chocolate Chip Cookie Recipe

I like to say, cookies are like a hug from the inside. In any season, nothing beats a classic chocolate chip cookie. Even better if it’s palm-sized chewy one! This is my version of a favourite cookie: a little chewy and visibly studded with chocolate. It’s a little hard to refuse when offered one!

The science behind chewy cookies

Moisture is the key! Sugar dissolved in baking forms a syrup as the dough heats up. Different types of sugars affect the texture because they absorb different amounts of water. White sugar creates crispier cookies and brown sugar creates chewier cookies. My cookies lean towards a higher ratio of brown sugar because I love that chewiness! Whatever your idea of a perfect cookie is, understanding the science can help you develop your go-to recipe. Read all about the baking science of cookies here.

I like to make a stash of these ready to go in the freezer. Make the dough, use an ice-cream scoop to roll up cookie balls and freeze them in zip-lock bags. Just add a couple more minutes to the baking time and you’ll be blessed with fresh cookies any time.

Depending on what you like, you can use chocolate chips or pieces from chocolate blocks. Chocolate pieces will give you pools of chocolate versus chocolate chips that can withstand high temperatures and still retain its shape.

Give this cookie recipe a go! Make sure you tag your cookie creations with @ultimateomnoms on Instagram, I’d love to see it and give you a shoutout.

If you’re feeling adventurous and craving something beyond the humble chocolate chip cookie, peruse the cookie and desserts archive. You can try the ube cookie or the mochi cookie. Both have become my go-tos in the kitchen!

Ultimate OmNoms

Chewy Chocolate Chip Cookies

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Ingredients Method

Ingredients

  

• 560 g standard flour
• 2 tsp baking soda
• 3 tsp cornflour
• 1 tsp salt
• 340 g unsalted butter (melted)
• 270 g brown sugar
• 200 g castor sugar
• 2 eggs
• 2 egg yolks
• 1 tbsp vanilla extract
• 250 g chocolate chunks

Method

 

1. Mix the flour, baking soda, cornflour and salt in a bowl
2. In another bowl mix the melted butter, brown sugar and castor sugar until all lumps are gone
3. Mix in the eggs and egg yolks, then the vanilla extract
4. Pour the wet ingredients into the dry ingredients and mix together
5. Add in the chocolate chunks
6. With an ice-cream scoop, roll into balls
7. Cover and chill in the fridge for a few hours or overnight
8. Once ready, preheat oven to 165°C
9. Bake your desired amount of cookies for 12-15 minutes. Remember they will continue to bake on the cookie sheet so it's ok if they look soft when you first take them out