The HomeBaker
Chewy Chocolate Chip Cookies
You can’t miss the cookie shops at the MTR stations. My kids love them, and rightly so. I decided to make some at home, and they turned out absolutely delicious. Soft, chewy, and impossible to stop eating. My tip: make a double batch—you’ll thank me later.
Hi, I’m Ofira
For the past 20 years, I’ve been exploring my kitchen, baking, cooking, failing, and learning along the way.
Because practice doesn’t just make perfect, it builds confidence.
Chewy Chocolate Chip Cookies
Ingredients:
½ cup (100 g) brown sugar, packed
¼ cup (50 g) white sugar
½ cup (115 g) unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
1½ cups (190 g) all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup (160 g) chocolate chips (adjust to taste)
Directions:
Cream butter and sugars. In a large bowl, beat the softened butter with the brown sugar and white sugar until creamy (about 2 minutes).
Add egg & vanilla. Add the egg and vanilla extract and beat until just combined, scraping the bowl as needed.
Mix dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt.
Combine mixtures. Gradually add the dry ingredients to the butter mixture, mixing until just combined — do not overmix.
Add chocolate chips. Fold in the chocolate chips evenly.
Chill if needed. If the dough feels very soft, cover and refrigerate for 20 minutes to firm slightly.
Shape into rounds. Form the dough into rounds (cookie balls) of the desired size.
Chill shaped dough. Place the rounds on a plate or tray, cover, and refrigerate for 30–40 minutes.
Preheat the oven. Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
Arrange the cookie rounds. Place the chilled cookie rounds on the prepared baking sheet with 6–7 cm (about 2½–3 in) spacing between them.
Bake. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and centers are set.
Cool carefully. Transfer the cookies carefully from the baking sheet to a cooling rack and let cool before eating.
Notes & Tips:
For even baking, rotate the tray halfway through if your oven has hot spots.
If you prefer smaller cookies, reduce the baking time slightly (check at 8–9 minutes).
Dough can be frozen as shaped rounds; bake from frozen adding 1–2 minutes to baking time.