The Best Chewy Chocolate Chip Cookies (ever!)

The best homemade chewy chocolate chip cookies! Basic ingredients, 1 bowl, no softened butter, no chilling, just 25 minutes between you and cookie perfection!

So before we get into the recipe for the best chewy chocolate chip cookies ever I have a sad farm story for you. If you have a particular fondness for chickens you might want to skip ahead to the recipe.

Our puppies ate one of our chickens.

Well, they didn’t really eat it but they got into the paddock and chased it and kind of mauled it. So it died.

And I mean, it’s not like I’m super attached to my chickens but this actually made me really sad. Which is weird considering the fact that we raise chickens to eat. But I think it’s different. That is their lot in life from the start, whereas these girls we hatched ourselves and their whole purpose is to hang out in the paddock, laying eggs and just being happy chickens! Poor little thing, just minding her own business in her territory and then enter 2 crazy puppies and it’s all over. And I’m not sure how I feel about the puppies right now – I know it’s instinct but…just don’t!

Now our issue is what’s going to happen when we try to teach Sage that she’s supposed to retrieve ducks but can’t touch the chickens? Where are my dog/chicken owners at? Has anyone dealt with this? Help please!

Farm life.

But let’s talk cookies, or more specifically, the BEST chewy chocolate chip cookies ever. You guys know by now how much I love cookies right? Well, I always come back to these ones. I even shared them over with the Young Rural Ladies when they did an actual interview on me (go and read it, there are cute pictures of Sage :)) and then realised that the recipe wasn’t even on here. Um, sorry – I’ve totally been holding out on you.

The best thing about these cookies is that they are so super easy to make. 100% kid or non-baker friendly. No softened butter, no chilling the cookie dough, no mixer, just throw everything together in a mixing bowl, scoop out 12 massive cookies and bake for as long as you like depending on exactly how you like your cookies. Play around with it. At 10 minutes the cookies will still be super soft. At 12 minutes they are perfect (in my opinion!) – just starting to go crunchy on the outside but still soft & chewy on the inside. 14 minutes and they are harder, crunchier cookies. It’s your call. Try them all and let me know which you prefer!

I always make 12 cookies with this recipe but that’s because I’m a piglet and I think you may as well go big or go home. Also, there is enough dough for exactly 12 cookies scooped out of my ice-cream scoop with juuuust enough leftover for me to have a little snack. But feel free to make more cookies if you want them smaller, just keep an eye on them in the oven as they will cook faster – probably 8-10 minutes.

You can also double the recipe if you need to make cookies for a crowd and the dough will freeze well, as will the baked cookies. And OMG I just realised that these cookies are destined to be in ice-cream sandwich form come summer. YES!! Bring it on 🙂

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The Best Chewy Chocolate Chip Cookies (ever)

The best homemade chewy chocolate chip cookies! Basic ingredients, 1 bowl, no softened butter, no chilling, just 25 minutes between you and cookie perfection!

4.93 from 13 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 12 large cookies

Author: Laura

Ingredients

• 115 grams butter melted
• 1/2 cup (105g) white sugar
• 1/2 cup (100g) brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups (210g) flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• 1/2 cup chocolate chips

Instructions

• Preheat the oven to 180°C/350°F and prepare a baking tray with baking paper or a Silpat liner. Set aside.
• Melt the butter in a large pyrex jug in the microwave or in a large pot on the stove.
• Add the sugars to the melted butter and whisk together. Add the egg and vanilla and whisk again.
• Add the flour, baking soda, salt and chocolate chips and mix together well until all ingredients are incorporated.
• Spoon 12 even sized scoops onto the prepared baking tray - I like to use a small ice-cream scoop to make sure they are all the same size.
• Bake for 10-12 minutes for soft cookies or 12-14 minutes for crunchier cookies.
• Allow to cool on the tray for 10 minutes and then transfer to a cooling rack.
• Store in an airtight container for 1 week.

Nutrition

Calories: 295kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 158mg | Potassium: 49mg | Fiber: 1g | Sugar: 24g | Vitamin A: 275IU | Calcium: 26mg | Iron: 1.6mg

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