These turned out so so good! I tried to keep it as simple as possible, with minimal ingredients and time needed. So here is my bakery-style large and chewy chocolate chip cookies recipe! I hope you like it <3

Some tips and must-dos to keep in mind for the best result.

1. Adjust sugar according to your taste. I have made the recipe such that the cookies are sweet, but not too overpowering.
2. I made 4 cookies from this recipe, so they were quite large; cafe style. If you want, you may portion them into 6-7 dough balls of 70-80g. Just keep them at a proper distance of at least 10 cm edge to edge. Don’t overcrowd.
3. If you want to, chill your batter for at least 30 mins. This will stop the cookies from spreading out too much and keep it nice and chewy.
4. Use corn starch. Corn starch is what will make the cookies perfectly gooey and soft!
5. Do not GREASE your tray. That encourages over-spreading of batter. Instead use a parchment or baking sheet.
6. Make sure your baking tray is not hot/pre- heated.
7. Pull cookies out when they look slightly underdone but the edges are brown. The residual heat will cook them to perfectly chewy cookies while they rest.
8. DO NOT PANIC if your batter starts spreading too much; it’s okay, it happens with cookies. It’s not all wasted, either manually scoop them inwards using a spoon (while they are soft and not formed) OR make a cookie bar! Let them spread and form a yum brownie cookie situation.

somyaeats

Chewy Chocolate Chip Cookies

5 from 8 votes

This is my no machine, chewy, thick and highly indulgent mixed chocolate cookies recipe. It’s so unbelievably yummy and so easy to make. The entire recipe takes less than thirty minutes of effort, and freezing time as suited to you.

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Servings: 4

Course: Dessert

Cuisine: European

Calories: 580

Ingredients Method

Ingredients

  

• 90 g unsalted cold butter. It should be cold but malleable.
• 60 g light brown sugar
• 25 g caster sugar
• 1 medium egg
• 1 tsp vanilla
• 150 g plain flour
• 15 g cornflour/cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp fine salt
• 90 g chopped milk + white chocolate

Method

 

Baking Settings

1. Middle rack, 200°C conventional / 190°C fan, pull when edges set and centre looks slightly underdone (keep an eye on them), rest 15 min on tray.

Method

1. Heat oven to 200°C conventional / 190°C fan. Line a heavy tray with baking paper.
2. In a bowl, whisk flour, cornflour, baking powder, baking soda, and salt.
3. Add butter. If you are using a normal kitchen whisker, it will help to mix the butter into the dry mix using fingertips or a fork until you have crumbs with some pea-sized bits left (don’t fully smooth it out).
4. Stir in both sugars until evenly mixed.
5. In a small cup, whisk egg + vanilla, then pour into the bowl.
6. Mix with a spatula/wooden spoon just until a dough forms (stop as soon as there’s no dry flour). Don’t overmix, that will dry out the batter.
7. Fold in most chocolate; keep a handful for topping.
8. Portion into 4 balls (about 120 g each). Shape each into a tall, rough “tower” (height = thickness!!). Press extra chunks on top.
9. Optional but recommended- Freeze for minimum 30 mins.
10. Bake 10–12 minutes; pull when edges are set/lightly browned and centres still look a bit underdone. Rest on the tray 15 minutes before moving.
11. DEVOUR THEM AND ENJOY!!