Soft Chewy Crisp Chocolate Chip Cookies
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
18 - 20 cookies
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Calories
176 kcal
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Course
Baked Goods
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Cuisine
American
Soft Chewy Crisp Chocolate Chip Cookies
Description
Soft Chewy Crisp Chocolate Chip Cookies use a mixture of melted butter, light brown sugar, and granulated sugar to create a base with sweetness and moisture. Golden syrup adds a unique note and helps the cookies retain chewiness. The dough is carefully balanced with all-purpose flour, baking soda, and salt to produce a cookie that becomes golden at the edges while staying soft in the middle. Chocolate chips are folded inside and pressed on top, providing bursts of melted chocolate in every bite. The instructions emphasize not overbaking to prevent the cookies from becoming hard, ensuring they maintain their intended texture. These cookies can be formed into balls and baked for about 10-11 minutes at 350°F, achieving a look of pale puffiness with golden edges.
This recipe suits bakers who want a familiar chocolate chip cookie with balanced chew and crispness without overly cakey or dry results. The detailed method and ingredient ratios support achieving this texture consistently.
When measuring flour, spoon it in and level it rather than packing it down to avoid cakey outcomes. The recipe stresses using these specific ingredients for success, cautioning against substitutions or additions to maintain the intended cookie texture.
Ingredients
- ½ cup butter not spreadable, melted, stick
- ¾ cup light brown sugar packed
- ¼ cup sugar or a granulated sweetener that measures 1:1 with sugar, granulated white
- 2 tablespoons golden syrup or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted
- 2 teaspoons vanilla extract pure
- 1 egg
- 1 ½ cups all-purpose flour or plain flour, add more as needed -- only up to ¼ cup extra
- ¼ teaspoon baking soda
- ⅓ teaspoon salt
- ¾ cup chocolate chips divided
Instructions
- Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
- 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).
- Fold in half of the chocolate chips with your hands.
- Scoop out 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 OVER BAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes.
Notes
- Spoon and level flour when measuring to avoid compacting, which can make cookies cakey instead of crisp.
- Stick closely to the listed ingredients for best results; substitutions may alter texture and flavor.
- Do not overbake; remove cookies when edges are golden but centers still look soft to keep them chewy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18- 20 cookies
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 103mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 13IU | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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