Super-Chewy Chocolate Chip Cookies

    35 min

    These cookies are really rich, chewy and packed full of chocolate chips and toasted walnuts. They are the perfect treat with a cup of tea or coffee.

    122 people made this

    Serves: 30 

    • 375g plain flour
    • 1 1/4 teaspoons sea salt
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon baking powder
    • 170g unsalted butter, softened
    • 220g dark brown soft sugar
    • 100g caster sugar
    • 1 tablespoon vanilla extract
    • 2 eggs
    • 2 tablespoons golden syrup
    • 1 tablespoon single cream
    • 335g plain chocolate chips
    • 175g chopped walnuts, toasted

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Position oven rack in lower third of oven and preheat to 180 C / Gas 4. (Using an oven thermometer will ensure proper baking temperature since ovens vary). Line cushion-type baking trays with baking parchment; set aside. (Professional bakeries double their baking trays and use baking parchment.)
    2. In a medium bowl, whisk together flour, salt, bicarbonate of soda and baking powder; set aside. In a large mixer bowl, cream together butter, sugars and vanilla at medium speed until creamy and light. Add eggs, one at a time, beating well after each addition. Beat in golden syrup and cream. Reduce mixer speed to low. Add flour mixture, in 3 separate batches, scraping down bowl after each addition. Mix well to ensure full incorporation of flour mixture. Stir in chocolate chips and nuts.
    3. For each cookie, scoop 2 level tablespoons of dough and roll into a ball with wet hands. (Dough will be very sticky. Wetting hands between every 3 rollings of dough will prevent sticking. Simply hold hands under running tap water and shake hands 10 times over sink before handling dough. Don't worry, this will not harm the cookies). Arrange at least 5cm apart on prepared baking trays. Flatten each ball of dough slightly with heel of hand or fingers.
    4. Bake for 14 minutes or until light golden brown around edges and centres are still a little puffy. (Do not underbake). Allow cookies to cool at least 5 minutes while on baking trays before transferring to wire racks to cool completely. Repeat with remaining dough and fresh sheets of baking parchment. Store cookies in an airtight container at room temperature.

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    Reviews & ratings
    Average global rating:

    Reviews in English (105)


    Okay, I make a HUGE amount of chocolate chip cookies-they are my absolute favorite! But, as good as my recipe is, I am always looking for that ultimate cookie. This is NOT the one. I followed the recipe (everything except the unbleached flour-I used regular flour), shook the hands-the whole bit! I'll have to say, they were very pretty cookies but entirely to cake-like (maybe it was the baking powder-never put baking powder in my cookies before). They had almost no taste (the true test of a good choc chip cookie is if the cookie part can stand on it's own without the chips). But, the worst part was the kosher salt. I kept biting into chunks of salt. Stacy, I appreciate the amount of time that went into perfecting your recipe but I'll have to keep looking. Thanks anyway!  -  24 Sep 2002  (Review from Allrecipes US | Canada)


    I must have tried every chocolate chip recipe on the Internet, and in all my cookbooks, six of which are just on cookies alone! This is the first time that I was able to get a cookie that looked like a bakery cookie, and didn't flatten out, even though I did not have to chill the dough. It's an easy cookie to make. Wetting hands just made it easier to roll and look pretty; it's not a must. I'm surprised at some reviewers thinking it was so difficult to wet their hands, or that dark corn syrup is such an exotic ingredient. I guess they don't bake very much. Also, I don't like the taste of baked nuts, so I left them out and used extra chips. Loved them! I overbaked one batch till they were all golden, and that was wonderful also. Chewy cookies, not dry. Thank you so very much for this recipe, Stacey. I am indebted to you.  -  12 Jun 2002  (Review from Allrecipes US | Canada)


    I'm a fan of thin and crispy cookies, which is the only reason why I didn't give this recipe 5 stars. I tried it out for a friend who craved big chewy chocolate chip cookies and he freaked. I've been making them ever since. A few tricks I've learned with this recipe: *use an ice cream scoop to dump the dough onto the sheet. The cookies are enormous, but they definitely retain their chewiness and moist texture(use the baking time listed in the recipe). The ice cream scoop yields 3-4" wide cookies that are at least 3/4" thick. *to avoid the salt chunks that can happen with kosher salt, I let my KitchenAid have at the dough (before adding the chips) for a good long time. I find that I can taste the salt chunks when I rush this step. *I add 2 tsp. or so of cocoa powder or even cinnamon to the flour mixture. It gives the dough a little kick and helps it stand up to the chips. *if you're out of half and half, I've used regular milk and it works fine as a substitute.  -  21 Apr 2005  (Review from Allrecipes US | Canada)