Super Chewy Chocolate Chip Cookies

Do I need another chocolate chip cookie recipe? Probably not. But do I need another chocolate chip cookie method? maybe! (Off to an obviously extremely optimistic start, right? Just bear with)
I only realised the other day that I pretty much forget about adapting the method when it comes to changing recipes, I’d never really thought about how it might affect the finished product, but after food tech revision (interspersed with many a tea break) making simple chocolate chip cookie dough turned into more of a science experiment – with chocolatey results!
I was planning on making pretty normal cookie dough at 10 pm-ish, but I got super distracted by my favourite comedian, Simon Amstell,  on tv. Thus, it was 11 pm when I actually made the cookie dough (in the semi-dark because I could only be bothered to turn on the tiny light on the extractor) which may have been the reason that I randomly decided to try slightly pre cooking some of the ingredients. The darkness factor meant that I also added milk chocolate chips to the cookie dough, so in the morning when I went to get the cookie dough, I was all like “What the what?” – I simply resolved this issue by adding semi-sweet chocolate chips too…
Anyway, I had the butter browned and mixed with the sugars, syrup, cornstarch and egg, when it occurred to me that the reason that people put instant pudding mixture into their cookies, is because it contains modified starch, which doesn’t need to be heated in order to thicken (yeah, food tech knowledge bombs for ya ), so when it’s mixed into the cookie dough, it makes it thick and stops it from spreading as much.
However, I didn’t have modified cornstarch, or instant pudding, so I just heated the mixture on the stove for a little bit whilst stirring, like when you make a sauce. This thickened the mixture slightly, and also gave it a slightly caramelised aroma.
The other thing that made the cookies chewy was the use of pure almond butter in place of some butter – it has more solids in it than butter so adds fat, but also adds bulk. *However, if you don’t have almond butter or are allergic to nuts, just leave it out and increase the butter to 3/4 cup.

Super Chewy Chocolate Chip Cookies

makes around 30 cookies
adapted from my Soft Baked Chocolate Chip Cookies recipe

1/2 cup (4 oz / 100g) butter
3/4 cup (6 oz / 170g) granulated sugar
1/2 cup (5 oz / 140g) packed brown sugar
1/4 cup (4 tbsp) golden syrup / corn syrup / agave syrup
1 tbsp corn starch
1 egg
1 egg yolk
1/3 cup (5 tbsp + 1 tsp) almond butter* (no sugar or salt added)
1 tbsp vanilla extract
1/2 tsp salt
2 1/4 cups (9.7 oz / 290g) all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1 cup (7oz / 200g) semi-sweet chocolate chips

Melt the butter in a medium saucepan, continue cooking it over a medium flame until it foams and becomes slightly darker with a nutty smell. Take it off the heat and stir in the sugars, syrup and cornstarch.
Let the mixture cool a bit, then quickly stir in the egg and egg yolk.
Return the pan back to the stove, and cook the mixture over a medium heat for 3 minutes, whilst stirring constantly – scraping the bottom and sides of the pan – with a silicon spatula, making sure it doesn’t burn.
Let the mixture cool for 5 minutes, then stir in the almond butter, vanilla and salt until smooth.
Add the flour, baking soda and baking powder and stir it in until fully combined.
When the mixture is completely cool, mix in the chocolate chips, then let the dough rest in the fridge over night, or for about 12 hours.

Preheat the oven to 320 degrees F (170 degrees C), and line a cookie tray with baking paper. Let the dough sit at room temperature for 20 minutes to soften a bit. Take 2 heaped tbsp of cookie dough, roll into a ball and flatten on the cookie tray – the dough doesn’t flatten or spread much when it is baked. Bake the cookies for 6-8 minutes (they should be cooked around the edges but soft in the centre).
Let the cookies cool on the tray for 2 minutes before removing to a wire rack to cool completely. Store in an airtight container.

21 thoughts on “Super Chewy Chocolate Chip Cookies”

  1. i’ve always had difficulty getting chewy cookies but i’m definitely keeping in mind some of your tips the next time i bake! 🙂

  2. Wow! I have been making choco chip for years, but this recipe is amazing. Will try really soon…

  3. Hi Izy

    You mentioned in your headnotes that you used milk chocolate chips in this recipe, but it is not listed ingredient’s list.

    • I just meant that it was so dark when I made the cookies, that I accidently put in 1/2 cup of milk chocolate chips, instead of semi-sweet (which I prefer)haha. So, I later added 1/2 cup of semi-sweet chocolate chips, giving a total of 1 cup of chocolate chips. As I had originally intended to use semi-sweet chocolate chips, then that’s what I wrote down in the recipe, still sticking to the 1 cup because otherwise, the volume of the whole recipe would be off and so might not work the same way. You can totally use whatever type of chocolate chips you prefer though, or even mix them up, as long as you have a total of 1 cup!

  4. Hello, I never give comments on foodblogs (and I follow A LOT) but I just baked those cookies and they are THE BEST. I was aiming for Ben’s Cookies taste and that is the closest I got. I didn’t flatten them too much because I like when they’re a bit thicker. They are divine, seriously. Thank you for that recipe!

  5. I just made these cookies and they’re by far the best recipe I’ve ever tried, I got so many compliments on them. I want to make them again but my little brother is allergic to nuts and i’d like him to be able to eat them too, is there another ingredient I can use instead of almond butter?
    Thank you!

    • Thank you! I’m glad you liked them 🙂

      I’m not too sure how it would turn out, but there’s a thing called ‘Sun butter’ which is made with ground up sunflower seeds and tastes kinda like peanut butter, so if you don’t mind a slight pb taste in the cookies go with that.

      Otherwise, you could try coconut butter (not the same as coconut oil), its just dessicated coconut that has been blended into a butter – theres a recipe for it here:
      It think it would have a milder taste than the sun butter would, but if you hate the taste of’s probably not the best option haha 🙂

  6. Hi Izy! I’m a newbie in baking and tried following different recipes. So far, your recipes were the ones my brother (my #1 critic) really liked. Your banana oatmeal bars (w/ salted caramel) were the first time my brother said “yummy”. Thanks for your lovely recipes! 😉

  7. I am always on the lookout for really chewy chocolate chip cookies. I was so excited to see this recipe, but I’m allergic to nuts 🙁 Does anyone has a suggestion of something I can substitute?

    • can you eat coconut? if you can, use coconut butter (not coconut oil..) which you can make if you can’t find it, in place of the almond butter 🙂 or if you don’t mind the stronger flavour, try sunflower seed butter

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