Chewy on the inside, crispy on the edges, these are my go-to chocolate chip cookies. (Ugh, when I searched online for “chewy” chocolate chip cookies none of the cookies looked chewy!) This recipe took a lot of effort. I probably made about 10 batches of chocolate chip cookies over the course of a week. If you’re looking for a crispier, thinner cookie that still has a chewy inside when warm, I recommend trying my buckwheat chocolate chip cookies!
FOR OTHER AWESOME CHEWY COOKIES: I love Chewy Mint Chocolate Cookies (you can omit the mint if you’re not a fan of that for straight chocolate cookies) and Chewy Ginger Molasses Cookies (the molasses makes these so chewy).
Pro tip: Make the dough in the morning and you’ll have fresh cookies to look forward to all day!
Chocolate Chip Cookies
Ingredients
- 12 tbsp butter
- 300 grams granulated (white) sugar
- 15 grams Lyles golden syrup
- 1 egg
- 1 tsp vanilla extract
- 280 grams all purpose flour
- ¼ tsp salt
- ½ tsp baking soda
- chopped chocolate (I like 75-85% dark)
- (optional) crushed nuts
Instructions
- (Optional to brown the butter on the stovetop then let it cool before making these cookies — this could add a nice caramel flavor if you aren’t using Lyles.) In a mixing bowl, mix together the softened butter, sugar, and Lyles to a smooth paste. Then stir in the egg, vanilla, and salt.
- Add the flour and baking soda and mix to combine.
- Add in chocolate and extras as desired. Shape into oblong balls. Freeze or refrigerate these for about 12 hours. I think they will spread too much if you don’t chill them, but of course you can also just make them on the spot. We all understand last-minute desires.
- Bake with the oblong shape pointing upwards at 350˚F for ~13 min. Take out the pan and tap it hard on a surface so that the centers deflate. Let cool slightly on pan before transferring to rack. Best and chewiest straight out of the oven