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Chewy Chocolate Chip Cookies
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Chewy Chocolate Chip Cookies
Adapted from sallysbakingaddiction.com
Thick, chewy edges, soft centres, and pockets of melty chocolate. Whole dough comes together in the bowl with no separate mixer to wash, then chills to deepen flavour before baking.
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Essentials
Ingredients
- 170 g unsalted butter
- 150 g light brown sugar
- 100 g caster sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 281 g plain flour
- 1 1/2 tsp cornflour
- 1 tsp bicarbonate of soda
- 1/2 tsp fine sea salt
- 225 g chocolate chips
Method
Preparation
- 1 Add 170 g unsalted butter to mixing bowl.Weigh
- 2 Melt 3 min/70°C/speed 1.3min / 70°C / sp1
- 3 Add 150 g light brown sugar to mixing bowl.Weigh
- 4 Add 100 g caster sugar to mixing bowl.Weigh
- 5 Mix 20 sec/speed 4.20s / sp4
- 6 Add 1 egg to mixing bowl.Weigh
- 7 Add 1 egg yolk to mixing bowl.Weigh
- 8 Add 2 tsp vanilla extract to mixing bowl.Weigh
- 9 Mix 15 sec/speed 4.15s / sp4
- 10 Add 281 g plain flour to mixing bowl.Weigh
- 11 Add 1 1/2 tsp cornflour to mixing bowl.Weigh
- 12 Add 1 tsp bicarbonate of soda to mixing bowl.Weigh
- 13 Add 1/2 tsp fine sea salt to mixing bowl.Weigh
- 14 Mix 20 sec/speed 4.20s / sp4
- 15 Add 225 g chocolate chips to mixing bowl.Weigh
- 16 Mix 10 sec/speed 3/reverse.10s / sp3
- 17 Cover dough and chill in the fridge for at least 2 hours (or up to 3 days) to firm up and deepen flavour.
- 18 Preheat oven to 160°C fan (180°C conventional) and line two trays with baking paper.
- 19 Roll dough into 3 tbsp balls, shaped slightly taller than wide. Space 7 cm apart on the lined trays.
- 20 Bake 11 to 13 min until edges are set and lightly golden. Centres will look underdone, they finish setting on the hot tray.
- 21 Rest cookies on the tray 10 min, then transfer to a wire rack to cool.
Notes
Tips
- The chill is non-negotiable. It prevents spread, concentrates flavour, and is the single biggest difference between a pancake cookie and a bakery cookie. Overnight is even better than 2 hours.
- Melted butter plus the extra egg yolk are what make these chewy rather than cakey. Do not substitute room-temp butter or skip the yolk.
- Shaping the dough balls taller than wide gives you bakery-style height instead of a flat disc.
- Pull the trays a touch early. If the centres look just set they are already overbaked by the time they cool.
- No electric mixer and no creaming stage. Butter melts, sugars and eggs fold in, dry ingredients go straight on top, same bowl all the way through.