Easy Soft Chewy Chocolate Chip Cookies

The best, Easy Soft Chewy Chocolate Chip Cookies with a crispy outer edge that are a cookie dream come true.

No cream cheese. No cornstarch. No apple sauce. No yogurt. No refrigerating dough for days while breaking finger nails waiting for a cookie, being tempted to open and close the refrigerator every 10 seconds just to ‘try’ the dough and make sure it still tastes good, only to finish it before it gets to the oven. 

Just simple steps. Simple ingredients with one added ingredient for a soft and chewy experience in less than 15 minutes. Done! This is a classic Easy Soft Chewy Chocolate Chip Cookies recipe but if it’s done well like this one, please have mercy!

INGREDIENTS

• 1/2 cup (4 oz | 125 g) stick butter, melted (not spreadable)
• 3/4 cup packed light brown sugar
• 1/4 cup granulated white sugar (or a granulated sweetener that measures 1:1 with sugar)
• 2 tablespoons golden syrup (or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted)
• 2 teaspoons pure vanilla extract
• 1 egg
• 1 3/4 cups all purpose or plain flour (add more as needed - only up to 1/4 cup extra)*
• 1/4 teaspoon baking soda
• 1/3 teaspoon salt
• ¾ cup chocolate chips , divided

INSTRUCTIONS

1. Preheat the oven to 350°F | 175°C. Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
2. Using electric beaters or a wooden spoon, combine the butter with the brown and white sugar/s, and beat until creamy and paler in colour and the sugar has dissolved. Add the syrup, vanilla and the egg, and lightly beat until just mixed through.
3. Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle;, and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour). Add in half of the chocolate chips with your hands.
4. Roll the dough into 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie; bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVERBAKE or your cookies will become hard once they have cooled.
5. Please visit Easy Soft Chewy Chocolate Chip Cookies for full instructions