Chewy chocolate chip cookies

Chewy chocolate chip cookies

Recipe by ESCourse: Dessert


Prep time


Cooking time




  • 75 g white sugar

  • 150 g brown sugar

  • 1 teaspoon salt

  • 115 g unsalted melted butter

  • 1 egg

  • 1 teaspoon vanilla extract

  • 150 g all-purpose flour

  • ½ teaspoon baking powder

  • 150 g chocolate chips or chunks


  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula. (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavour and deeper colour, chill the dough overnight. The longer the dough rests, the more complex its flavour will be.
  • Preheat the oven to 180° C. Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 10 cm of space between cookies and 5 cm of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!