Chewy Chocolate Chip Cookies

Searching for the perfect chewy chocolate cookie? Look no further than this quick yet delicious recipe, brimming with indulgent chocolate chips and a touch of vanilla.

40 minutes

Serves 12 people


  • 125g unsalted butter
  • 100g rye flour
  • 100g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt flakes, extra for sprinkling
  • ¼ teaspoon bicarbonate of soda
  • 100g golden caster sugar
  • 200g light brown soft sugar
  • 1 'Big N Free' Free Range Ethical Egg, plus 2 yolks
  • 1 teaspoon vanilla extract
  • 200g milk or dark chocolate, chopped into chunks


  1. In a small saucepan, melt the butter until it begins to sizzle. Keep a close eye on it and when the butter begins to turn from yellow to brown, remove it from the heat. Leave it to cool in a bowl.
  2. Whilst the butter is cooling, in a separate bowl, mix together the rye flour and plain flour with baking powder, salt, bicarbonate of soda and then set aside.
  3. When the butter has cooled, add the caster sugar and light brown soft sugar, and beat with a wooden spoon. Add the whole egg, egg yolks and vanilla, then beat together.
  4. Place the butter, sugar, egg and vanilla mixture into the flour mixture and stir until a dough form. Fold in the chocolate, then pop into the fridge for 3 hours, or until firm.
  5. Preheat the oven to 180C/160C fan. Line two baking trays with baking parchment. Separate and roll the dough into 12 balls and add 6 to each tray. Be sure to leave space between them, so they don’t stick together.
  6. Bake for 10 mins and remove from the oven. Sprinkle with sea salt and return to the oven.
  7. Bake for another 3 minutes, then remove from the oven and slam the tray onto your worktop, before baking for 3 minutes more, to create deliciously soft cookies.
  8. Leave the cookies to cool on their trays, then transfer them to a wire rack to finish cooling – if you can resist stealing one!