Chewy Chocolate Chip Cookies

Learn how to make soft and chewy chocolate chip cookies with this easy recipe. You only need a handful of ingredients and can choose between milk, white and dark chocolate chips – or a mixture of all three!

Recipe overview

  • Easy to make – I’ve kept things as simple and easy as possible. Short ingredient list, step-by-step tutorial pictures and lots of helpful tips along the way. *Disclaimer* you will need to chill this cookie dough for a few hours or overnight! I know the waiting time between making and eating your cookies can be torture, but trust me if you want to bake the most perfect chewy chocolate chip cookies, chilling the dough is essential!
  • Chewy texture – these cookies are soft-baked, not too thin but not too thick. When you bite into them they have a chewy, moist texture. What chewy cookies are not: firm, hard, crisp, snap-able.
  • Delicious flavour – Where to even begin! The cookie dough is buttery, sweet but not too sweet, with flavours of caramel and vanilla. These cookies are filled with lots of milk chocolate chips, which add a delicious flavour of chocolate in every bite.
Chewy chocolate chip cookies

What makes the cookies chewy?

  • The ingredients. This recipe uses melted butter, a mix of white and brown sugar, a whole egg and extra egg yolk, all of which contribute towards the chewy texture.
  • The baking method. The melted butter in this recipe can make the cookie dough a little greasy and wet at first, which is why it’s so important that you chill the cookie dough. Cold cookie dough = less spread in the oven = chewy cookies. Just check out the difference between the cookies in the photograph below:
Chilling the cookie dough

Be careful not to overbake the cookies

Did you know that cookies continue to cook as they cool down? That’s why taking the cookies out of the oven whilst they’re still pale and soft in the middle is the key to a soft-baked, gooey middle. Just let the cookies cool down on the baking tray for 15 minutes and watch the texture change!

Leaving cookies to cool
Close up cookie texture

Have you made this recipe?

I really hope you enjoyed it! And I’d also love to hear what you think, so feel free to leave a comment or rating below. You can also drop me a DM on Instagram or tag me @jessie.bakes.cakes so I can see your delicious cookies.

Chewy chocolate chip cookies-20

Chewy Chocolate Chip Cookies

Learn how to make classic chewy chocolate chip cookies with this easy step-by-step recipe. You only need a handful of staple ingredients and can choose between milk, white and dark chocolate chips – or a mixture of all three!
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine Baking
Servings 14


  • 150 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 180 g Chocolate chips – milk, white, dark or a mixture of all three I used Guittard Milk Chocolate Chips. See notes above in the blog post for more info


Make the cookie dough

  • Place the unsalted butter in a large microwave safe bowl. Microwave for 20-30 seconds until the butter has melted.
  • Add the caster sugar, light brown sugar, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Now fold in the flour and salt. The mixture will come together to form a cookie dough.
  • Add the chocolate chips (save a handful for later) and fold into the cookie dough.
  • Cover the bowl with clingfilm and refrigerate overnight (this will give you the best result) or for at least 4 hours.

Roll and bake the cookies

  • Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
  • Take the cookie dough out of the fridge and leave to soften slightly at room temperature for 15 minutes.
  • Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up, you should get roughly 14-16 cookies.
  • [TIP: The cookies will spread a little in the oven so remember to leave space between each one on the baking tray. I bake the cookies in batches, with no more than 4 cookies on the baking tray each time]
  • Bake for 10 minutes. The cookies should be pale golden on the outside but pake and soft in the middle. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
  • As soon as the cookies are out of the oven, push a few leftover chocolate chips into the top of each cookie and use a cookie cutter to shape them into perfectly round cookies.
  • Leave on the baking tray for 15 minutes to cool down and firm up. This will change the cookie texture so try to resist the temptation to tuck in straight away.


Store your cookies at room tempertaure, in an airtight container, for up to 4 days.
Keyword Butter, Caster sugar, Chocolate chips, Cookies, Eggs, Light brown sugar, Self-raising flour, Vanilla extract

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1 year ago

5 stars
Son súper deliciosas gracias!!

1 year ago

5 stars
Dear there is no baking soda ?!

1 year ago

5 stars
These turned out sooo good! Just like the ones you find in the bakery section of Supermarkets (you know the ones where there are 5/6 ones in a paper bags and always tempt you when trying to buy something healthy) Super chewy inside with a slight crisp on the outside and lots of chocolate bursts. Loved the photo tips of how cookies look straight out of the oven compared to 15 minutes later etc, which were super useful. If I had not have seen these I would have definitely put the cookies back in the oven assuming they were undecooked. They really do continue to cook on the tray! (Her cookie cutter post bake shaping tip is also a game changer). Jessie is my go to now for baking recipes.

1 year ago

Lovely. I’ll try it out


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