These Chewy Chocolate Chip Cookies Should Be Your Next Treat


Atiqah Mokhtar •  May 13, 2020

Chocolate chip cookies are, simply put, one of life's pleasures. One of the most universally-loved treats in the world, chocolate chip cookies come in so many variations - chewy, crispy, large, small, those made with nuts or those with white chocolate, and more. There's a time and a place to enjoy all of them! But we do have a soft spot for the soft, chewy chocolate chip cookie that's slightly crispy on the outside and melt-in-your-mouth soft on the inside ? We are also definitely are a fan of recipes that are simple to make! And so we have to share this easy chewy chocolate chip cookie that is not only totally delicious but doesn't even require a mixer to whip up.

Credit: Giphy

You're just a short journey away from enjoying an incredible cookie and trust us, you won't be able to stop eating this one!

Some notes beforehand

  • Instead of chocolate chips, we're using a bar of dark chocolate (70% cocoa) that is chopped. Not only are good quality chocolate bars usually easier to find at the supermarket, but by using it you'll end up with soft gooey pieces of melted chocolate throughout your cookies. Try and get the best quality chocolate you can!
  • The recipe also calls for dark brown sugar, which gives a rich molasses flavour. If you can't find dark brown sugar, you can opt for light or regular brown sugar - you'll end up with a lighter coloured cookie with a milder molasses flavour, but it'll still be tasty!
  • You don't need a mixer to make this recipe because instead of using a more traditional method of creaming butter and sugar, the recipe uses browned butter instead. Brown butter is butter that's melted in a pan and cooked longer until it darkens and the milk solids separate. It results in the butter having a nutty sweetness that is delicious and adds great flavour to the cookies. It also adds to the ease of the recipe - you don't have to wait for your butter to soften ?

Ingredients (makes 12 - 16)

  • 125g + 45g unsalted butter (cut into even even-sized pieces)
  • 200g dark brown sugar
  • 50g granulated sugar
  • 200g all-purpose flour
  • 3/4 teaspoon sea salt or 1/2 table salt
  • 3/4 tsp baking soda
  • 1 large egg
  • 2 large egg yolks
  • 2 tsp vanilla essence or non-alcoholic pure vanilla
  • 170g dark chocolate bar (70% cocoa content)


  1. Mix flour, salt and baking soda in a small bowl and set aside.
  2. In a light-coloured pot over medium heat, add the 125g of unsalted butter pieces and melt, using a spatula to stir constantly to ensure the bottom and sides don't burn. Once the butter fully melts, continue stirring and cooking until the butter foams and darkens to an amber colour (it will smell nutty). It should take about 3 to 4 minutes to reach this stage. Keep an eye on it as it happens fast and you don't want your butter to burn! Once you turn off the heat the foam will recede and you'll see the darker milk solids at the bottom of the pot. See the pic below before and after browning the butter - we went a tad overboard (told you it happens fast ?) so it's somewhat darker, but our cookies still turned out delicious. Using a light-colour pot helps to see the colour of the butter browning more easily.

  1. Pour the browned butter into a large mixing bowl and leave on the counter to cool for a minute or two.
  2. Take one small piece of the remaining 45g of unsalted butter and add it into the browned butter - if there's no sizzle or foaming, that means the browned butter is cool enough and you can add the rest of the butter pieces and let it melt in the residual heat. If there's still sizzling/foaming, let it cool further before adding the remaining butter.
  3. Once the butter is fully melted, add the dark brown sugar and the granulated sugar to the mixing bowl. Using a whisk, mix everything together well - at this stage, it may not want to fully incorporate and the texture of the mixture will still be very grainy, but that's ok! Just make sure there are no large lumps of sugar left.
  4. Add the egg and egg yolks, then whisk well to combine. The sugar will start incorporating into the mixture at this point so you'll have a more batter-like consistency.
  5. Add the vanilla essence and mix in.
  6. Add your flour mixture to the mixing bowl and using a spatula, fold it in just until no more dry clumps remain.
  7. Coarsely chop your chocolate bar into small to medium pieces (they don't have to be super uniformed - different sizes will add various-sized pockets of chocolate throughout your cookies). Add the chocolate to the mixing bowl and fold in.
  8. Cover the mixing bowl with a towel or cling wrap and refrigerate your dough for an hour or more - chilling the dough helps to prevent your cookies from spreading out too much when you bake it.
  9. Preheat your oven to 190 degrees Celsius. Adjust your baking rack so it's about a third of the way from the top. Line your baking sheets with parchment paper.
  10. Using an ice-cream scoop (or spoons, if you don't have one), scoop out 3 tablespoons worth of cookie dough and place onto your baking sheet. Make sure to spread out your cookie dough balls at least 2 - 3 inches as the cookies will spread!
  11. Bake your cookies for 8 - 10 minutes, until golden brown and firm around the edges. Let cool in the baking sheet for 10 minutes before transferring to a wire rack to cool completely.  We recommend that you keep your dough in the fridge while you wait for the cookies to bake before scooping out the next batch to bake.


  • If you under-bake your cookies and they end up too soft, don't worry. Just bake them again in the oven using lower heat (150 degrees celsius) on a baking sheet for 5 - 10 minutes until they firm up. You can use this method to re-heat your leftover cookies to enjoy them warm too.
  • If you have extras, store your cookies in an air-tight container. We found them to be even tastier the next day!
  • You can chill the dough for long periods too, even overnight! Some recipes encourage this as a way to stiffen up the dough (so it won't spread so much when baking) and to let the flavours mingle.
  • If your dough is too hard to scoop out when you take it out if the fridge, let it soften for a few minutes on the counter.

The delicious flavour of this chewy chocolate chip cookie along with the ease baking process makes it a total winner! Enjoy with a cold glass of milk on the side for the complete package ?We hope you try these out, and happy baking!