My Current Favourite Chewy Chocolate Chip Cookies

There are few things as satisfiying as homemade cookies- particularly the good ones: Saucer sized, thick and chewy and crammed with as many chocolate chips as possible. And over the years I have tried a ton of different cookie recipes- and for a basic chocolate chip cookie, these are my current favourite! They have a delightful craggy appearance and are delicious either fresh from the oven, or a few days later and retain their texture and chew even after a few days- if they last that long.

This recipe was originally from America’s Test Kitchen – to be precise “The Complete America’s Test Kitchen TV Show Cookbook (15th Anniversary Addition)” an excellent (gigantic) cookbook- even if my version is now several years out of date! However I have made a couple of changes, and give the weights in grams rather than the original cups and ounces.

Chewy Chocolate Chip Cookies (Makes 18 Cookies)

  • 300g Plain Flour
  • ½ tsp Bicarbonate of Soda
  • ½ tsp Salt
  • 170g Butter, Melted and Cooled
  • 200g Light Brown Sugar
  • 100g Granulated Sugar
  • 1 Large Egg
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 1 tsp Coffee Extract (Optional but super good- if you don’t have it replace with more Vanilla)
  • 250g Chocolate Chips (I use a mix of white, dark and milk chunks)

To begin with preheat your oven to 170 C (I have a fan oven and therefore dropped it to 160 C) and line two large baking trays with baking paper.

Sift the flour, bicarbonate of soda and salt into a medium bowl and set aside.

Using a stand mixer beat together the butter and sugars at a medium speed until smooth. Add the whole egg, egg yolk and the extracts and mix until fully combined, scraping down the bowl and beater as necessary. Add the dry ingredients and mix on low speed until combined. Finally stir in the chocolate chips (I usually do this by hand.)

At this point I chill the dough for around an hour, although if you are in a rush you can skip this step. I find it helps the cookies to keep their shape in the oven, and not spread too thin so recommend when you have the time!

Divide the dough into 18 pieces and roll them into balls. One at a time, pull the dough balls in half, and stick the two smooth sides together- so that the 2 ripped uneven sides form the top of the cookie- be careful not to smooth out that fantastic craggy surface (You can see why you want it in the picture below!)

Place the cookies on the prepared trays, ensuring to space them around 2 ½ inches apart. Bake the cookies until they are a light golden brown, and the edges are starting to harden- whilst still retaining that soft, puffy texture. This will take between 15-18 minutes. Cool the cookies on the baking trays (if you can’t resist them, feel free to pinch one once they are firm enough to move!).

Finally enjoy!



Snickerdoodle front

I am a big fan of cinnamon; particularly as it gets towards the Christmas period- it’s a spice that always reminds me of Christmas! There is one cookie that always makes me think of cinnamon, and that is Snickerdoodles! I have been wanting to make snickerdoodles for a while- in fact it was a couple of months ago that I picked up some cream of tartar just to make them. (I can’t really think of many other uses for cream of tartar of the top of my head!)

I did however wait to make snickerdoodles until it was November- which really feels like the perfect time to make them, they feel quite seasonal and I like having recipes that I only make at certain times of the year. However after trying this recipe I can see a lot more snickerdoodles in my future! I have tried making snickerdoodles before, but found that although I loved the flavour the texture was a little lacking- they often went fairly flat and crunchy. I like my cookies soft and thick!

It therefore seemed like fate to stumble across a recipe for soft and thick snickerdoodles at Sally’s Baking Addiction. They sounded like everything I had been wanting in a snickerdoodle. And luckily they lived up to my hopes! They are soft with a really good texture.  They also taste strongly like cinnamon and are delicious.

What is handy about this recipe is that the cookies last. They last for about 7 days, if stored at room temperature in an airtight container. I think they would be a perfect cookie to give as a gift, I can’t imagine anyone being disappointed with a gift of these!

Snickerdoodle trio

Ingredients (makes about 24)

230g Butter at room temperature

267g Granulated sugar (I used caster and it worked fine but granulated may give a little more crunch.)

1 large egg

2 tsp vanilla extract (or 1tsp vanilla paste)

375g plain flour

2 tsp cream of tartar

1 tsp bicarbonate of soda

2 ½ tsp cinnamon

½ tsp table salt

For the Topping

50g granulated sugar (I used caster, granulated may give a little more crunch.)

1 tsp cinnamon

Preheat oven to 190°C. Line two large baking sheets with baking paper or silicone baking mats.

Make the topping by mixing together the 50g sugar and 1tsp sugar, put to the side.

In a stand mixer with a paddle attachment, cream the softened butter until smooth. Add the sugar on a medium speed and continue beating until it is light and fluffy. Mix in the egg and vanilla.

In a different bowl, whisk (by hand) together the flour, cream of tartar, bicarbonate of soda, cinnamon and salt. With the mixer on a low speed, slowly add the dry ingredients to the wet in three different parts. I did this by adding a few tablespoons of the dry mixture at a time.

Take 1.5- 2 tbsp. of the cookie dough and roll it into a ball. Roll the ball in the cinnamon sugar topping. Repeat for all remaining dough.

Bake the cookies for 11-12 minutes; you can lightly press them with a fork whilst they are still hot to help flatten them out if required.

Allow to cool on the baking sheet for ten mins, and then transfer to a wire rack to cool fully.

Finally enjoy!

Snickerdoodle closeup

I’d love to hear any recommendations for great baking recipes with cinnamon!

Chocolate Chip Peanut Butter Cookies Recipe

cookie batch

I am a massive fan of chocolate chip cookies, although I only really love ones that are soft and chewy- I don’t like crunchy ones. Usually I make just plain choc chip cookies, however I was really craving something with peanut butter. I love peanut butter with chocolate- one of my favourite ever cakes was a chocolate sponge with peanut butter icing and chocolate ganache (recipe from Smitten Kitchen!)

Luckily the internet was there for me, to help me find the answer to my cravings, and my need to have something delicious for a friend who was visiting that evening! I found the recipe at Hello Teddy (who got it from Completelydelicious) and decided based on both of their sets of pictures that it was a must make.

And it was, these cookies will fill any pb craving, they are soft and delicious and the chocolate chips pair perfectly with the peanut butter.



  • 113g Butter
  • 200g Peanut Butter (I used Sun-Pats Smooth)
  • 230g Soft Light Brown Sugar
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 225g Plain Flour
  • ¾ tsp Baking Powder
  • ¾ tsp Salt
  • 200g Chocolate Chips (I used half milk, half dark)


  1. Preheat oven to 180°C or 170°C for fan oven. Line two baking sheets with baking parchment.
  2. Using a stand mixer with a paddle attachment beat together the butter, peanut butter and the sugar at a medium high speed until it is light and creamy. This will take 3-5 mins. Scrape down the bowl using a spatula if necessary. Mix in the vanilla and the egg.
  3. In a different bowl, stir together the flour, baking powder and salt. Add to the stand mixer slowly whilst on a medium low speed (I did it tablespoon by tablespoon whilst the mixer was on.) Add the chocolate chips and mix until combined. I had to pull it together by hand to get the quantity of chocolate chips to stick into the dough.
  4. Using a ¼ cup, make rounds and place onto the baking sheet, leaving space between the cookies. I was able to make 15. I then lightly pressed down on the top of each cookie with a fork.
  5. Bake until the cookies begin to brown- about 12 mins.
  6. Let the cookies cool on the sheet for 5 mins, then place on a wire rack to cool fully. Store in an airtight container for up to 1 week (If they last that long!)

Finally enjoy!

Cookie Bite Out