Chewy Chocolate Chip Cookies

Chewy Chocolate chip cookies are an absolute classic. This recipe is super simple, great for baking with kids, and the perfect base for adding other flavours and textures.

There are so many recipes for chocolate chip cookies out there, so, why did I need to write another one?

Well, I’m a big fan of keeping things simple. I’ve taken out lots of the ingredients that you commonly see, simplified the process, and just created a basic chocolate chip cookies recipe. 

Yes, you still need to cool the dough, to stop them from spreading and flattening too much. But there’s very little faff and no unnecessary ingredients.

This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged more.

That makes this simple chocolate chip cookie recipe perfect for baking with kids. But also a great base if you want to start adding more chocolate, adding your favourite treats (hi Daim bars!), or changing the shape. 

Once you’ve mastered super simple cookies you’ve got a great base for experimenting with new things, and making cookies is always great fun.

Let’s face it, eating cookies is pretty good too. I love a couple of Chewy Chocolate Chip Cookies with a cup of tea in the afternoon. Although, these are pretty massive, so maybe just one!

Who Invented Chocolate Chip Cookies?

Cookies with chocolate chips cooling on wire rack

Chocolate chips cookies feel like one of those things that should always have existed. It’s so simple!

But, actually, they’ve only been around since 1938.

The story is that Ruth Graves Wakefield chopped up a Nestle chocolate bar and added it to a cookie recipe, and so the chocolate chip cookie (Toll House specifically) was born. 

close up of corner of wire rack with cookies

Proving of course that the very best ideas and recipes are the simple ones!

Baking Cookies with Kids

I absolutely love baking with kids. We do it quite often, and especially in the winter when it’s cold and we don’t want to go out. 

3/4 shot of cookies on wire rack, others on table in foreground

It’s a great way to teach them more about cooking, to get a bit messy, and to get everyone away from screens. 

Chewy Chocolate Chip Cookies are perfect for baking with kids, because they are easy, but also because they can have fun rolling and flattening the balls of dough. 

Even better for a rainy afternoon, chances are you’ve got most things that you need in your cupboard, especially if you are a keen baker. 

cookies on wire rack, more on table to the side

If you don’t have chocolate chips for these simple chocolate biscuits, break up a block of chocolate and use chunks instead. 

How to Make Chocolate Chip Cookies Chewy

middle of chocolate cookie in hand

I love a chewy cookie. Don’t get me wrong, I’ll happily eat a crunchier biscuit, especially dipped in tea. But, a big chewy cookie is perfect. 

When I make this basic chocolate chip cookies recipe I always aim for that soft, chewy centre, that’s almost undercooked. A bit like a brownie is to cake. 

For the perfect chewy cookie, I add 2 tbsps of golden syrup. I really like the texture that this creates.

top view of 3 cookies on patterned plate, next to cup of coffee

Then, it’s all about time and temperature. I bake my easy cookie recipe in my fan-assisted oven at 180 degrees for around 10 minutes. 

But, get to know your oven, and adjust accordingly. They can be shockingly different!

The best thing to do is to ignore bake time completely, and use your eyes. 

For a chewy cookie, the edges should be cooked, but the centre still soft and underbaked. Remove them from the oven and let them finish and set on the wire rack. 

Chewy cookies on patterned plate, more cooling on wire rack in the background

What Kind of Chocolate Chips are Best?

Honestly, any! Milk chocolate chips are great, but a combination of dark, milk and white can give you an amazing cookie.

I actually really like to make chocolate chunk cookies, instead of chocolate chip cookies.

small stack of chocolate chip cookies surrounded by crumbs more cookies on wire rack in the background

First I take a large block of chocolate, usually dark or milk, and break it into squares. Then I break some of the squares down into smaller chunks, leaving some whole, and follow this recipe, using the chunks instead of chips.

This gives you big thick bites of chocolate. Chocolate Chunk Cookies like this are amazing when they are still warm and the chocolate is gooey and melted. Yummy.

Why are My Chocolate Chip Cookies Flat?

close up of chewy chocolate chip cookie

If your cookies are totally flat, you might have pressed them down too much. Or, you might not have used enough flour, the dough might not have been cooled enough, or your tray might be too slippery, all of which can make the cookies spread too much as they bake.

There are a few things that you can try for a thicker cookie, check out my tips below for more help. 

Top Tips for Baking Chocolate Chip Cookies

Ingredients for chewy chocolate chip cookies in labelled picture

My top tips for baking chocolate chip cookies are:

  • Don’t skip the cooling. If you are in a hurry, put the dough in the freezer for 30 minutes. Or, leave them in the fridge for longer. I’d say at least an hour, but longer won’t hurt if you’ve got things to do. 
  • I know a lot of recipes roll the dough into balls and then chill the balls. But, I just find this recipe is too sticky to roll, and if you add too much flour, you get a cakey centre. By chilling the dough before rolling, you can work with it without the need to add extra flour. If it’s still too sticky, create your dough balls with an ice cream scoop or spoon.
  • Press the dough down into rounds of around 3mm. I don’t find this dough spreads too much as long as it’s been well chilled, but if yours does, don’t press down as much next time. You could even bake them from balls if they are spreading a lot.
  • Use baking paper, instead of just greased trays to reduce spreading.
  • If you are baking in batches, leave the tray and paper to cool before adding more dough.
  • Don’t over mix. Just mix until the texture is even, don’t mix for a little longer “just in case”.
  • I use melted butter because it mixes with the sugar more easily, and so reduces the need to mix too much.
  • Cookies are cooked when the edges are set and firm. If you like a crunchy cookie bake for a few minutes more, so the centre has the same hard texture. If you like a softer cookie, as long as the edges are set, the centre can appear slightly underdone. It will firm up as the cookies cool. 
  • If your cookies are too cakey, you might have added too much flour.

Everything You Need to Make Chocolate Chip Cookies

Big stack of cookies on blue background, crumbs at bottom

You don’t need much to make my easy chocolate chip cookie recipe. I use (affiliate links):

Yield: 24 Large cookies

Super Simple Chocolate Chip Cookies

cookies on wire rack, more on table to the side

Chewy Chocolate chip cookies are an absolute classic. This recipe is super simple, great for baking with kids, and the perfect base for adding other flavours and textures.

Prep Time 15 minutes
Cook Time 15 minutes
Cooling time  1 hour
Total Time 1 hour 30 minutes


  • 150g Butter or Margarine - Melted
  • 150g Soft Light Brown Sugar
  • 100g White granulated Sugar
  • 1 Egg
  • 2 tbsp Golden syrup
  • 2 tsp Vanilla Essence
  • 325g Plain Flour
  • 1.5 tsp Bicarbonate of soda
  • 250g Chocolate Chips


  1. Grease and line 2 baking trays
  2. Cream together the butter and sugar until fluffy, this only takes a minute with an electric whisk
  3. In a small bowl whisk together the egg, syrup, and vanilla
  4. Add the egg mix to the butter and sugar and mix for 2 minutes until well combined
  5. Sift in the flour and bicarbonate of soda and mix for 2-3 minutes until the mixture is smooth and soft
  6. Stir in the chocolate chips carefully until evenly distributed
  7. Cover the dough and cool in the fridge for 1 hour
  8. Preheat the oven to 180 degrees (fan-assisted) and remove the dough from the fridge
  9. Divide into 16 equal balls and place on baking trays (I do 6 per tray, and bake in 2 batches, leaving the leftover dough in the fridge until I need it)
  10. Press down into rounds that are around 3mm thick
  11. Bake in the oven for 10-12 minutes
  12. Remove from the oven and cool on a wire rack


  • If the dough is too sticky to roll use an ice cream scoop or spoon, try to avoid adding extra flour, which could lead to a cakey cookie
  • If it's too stiff, add a little milk
  • I don't find this dough spreads too much, so I press down to 3mm rounds, but if you are finding that yours are spreading a lot even after cooling, don't press them down as much next time
  • I use an electric whisk, you may need to mix for longer if doing it by hand, but try not to mix any more than you need to

Nutrition Information:



Serving Size:

1 cookie

Amount Per Serving: Calories: 193Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 47mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 2g

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors.

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8 thoughts on “Chewy Chocolate Chip Cookies”

  1. You had me at that first picture I felt like I wanted to lean into my screen and take a bite! I could really do one of these for the cuppa I’m off to make in a minute they look delish. Thanks for linking up to #coolmumclub lovely xoxo

  2. Oooooh! You had me a ‘super simple’! I’m pinning this for a rainy day. I usually buy the pre-made dough! Yes, I’m THAT mother! #coolmumclub

  3. OMG simple, easy and they look amazing! I am terrible at baking and am always put off by complex recipes, but this is definitely something I can actually try! Thank you #coolmumclub

    • I’m the same, I can’t stand recipes with giant lists of things I’ve never heard of. In most cases I find there’s no need and a much simpler version is possible!

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