If you like chewy cookies like they sell at Subway, you’ll love this Chewy Chocolate Chip Cookie recipe. Inspired by a recipe from baking queen Mary Berry, these pillowy cookies are easy on the teeth and full of chewy chocolate flavour. Make them as large or small as you want, just leave plenty of room between the cookies as they bake, as they flatten and spread in the oven. If you like firmer cookies you might like our one bowl Peanut Butter Choc Chip Cookies instead. 

CHEWY CHOCOLATE CHIP COOKIES

Makes: about 20 cookies       Difficulty: Easy

EQUIPMENT:

  • Large baking tray
  • Stand mixer / electric mixer / hand-held mixer
  • Large spoon

INGREDIENTS:

  • 100g (3.4 oz) Butter, softened to room temperature
  • 75g (2.7 oz) Caster Sugar
  • 50g (1.8 oz) Brown Sugar
  • ½ teaspoon Vanilla Extract
  • 1 Egg, lightly beaten
  • 150g (5.3 oz) Self Raising Flour
  • 100g (3.4 oz) Chocolate Chips

METHOD:

  • Preheat the oven to 190 degrees Celsius (170 fan forced; 375F). Line a large baking tray with baking paper. You might need to bake the cookies in several batches, or use more than one tray if you have a larger oven.
  • Add the softened butter and sugar to the bowl of an electric mixer. Beat them together until they become thick, pale and fluffy. Slowly beat in the egg and vanilla. Mix until well combined.
  • Add in the flour and chocolate chips. Stir them in they are mixed evenly into the batter.
  • Glob a heaped tablespoon of cookie dough onto the baking tray, and flatten it slightly. Leave about 2 cm of space between each cookie, as they will spread out in the oven.
  • Check the oven has reached the correct temperature. Place the baking tray on the middle rack of the oven and bake for 8-10 minutes. The cookies are done when they are golden brown. Remove from the oven.
  • Let the cookies cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

Recipe adapted from Mary Berry’s Simple Cakes, by Mary Berry

CHEWY CHOCOLATE CHIP COOKIES

BAKING TIPS:

  • These cookies will store in an airtight container at room temperature for up to one week.
  • Watch the cookies as they approach the 8-10 minute baking time, as they can over-brown quickly.
  • Cookies tend to be worryingly soft fresh from the oven but they will harden a bit as they cool.
COOKBOOK AVAILABLE ONLINE AT:

TheBookDepository Mary Berry’s Simple Cakes: Delicious Step-by-step Recipes  (free worldwide shipping)

Amazon.co.uk Mary Berry’s Simple Cakes: Delicious Step-by-step Recipes

Fishpond.com.au Simple Cakes: Delicious Step-by-Step Recipes (free AU and NZ shipping)