This recipe gets you from zero to chewy chocolate chip cookies in 30 minutes with normal ingredients. They are soft in the middle, perfectly crisp on the edge, and have an ultra chewy center. There is a secret that is going to change your life; you are never going to look at warm cookies the same way again!

As it happens that whenever people come to my blog and use the search package, the mostly typed term is “cookies.” You men know very well what you want. I’m here to provide! Despite the fact that I’m a food blogger, and am said to be adventurous and attempting new things, by the end of your day all I must say i want are chewy chocolates chip cookies and a high glass of dairy, make that dairy thank you quite definitely.

Every other month I host a super casual dinner with my extended family who live nearby. My cousins and aunts and uncles come over for hot dogs and chatting. Last month my cousin Emily brought a giant plate of super chewy chocolate chip cookies, much to the delight of tiny nieces and nephews everywhere. (What do you call the children of your cousins?? Never mind, I don’t even care. We’re all cousins and aunts and uncles in my book.)

Anyway, Emily’s cookies were legit. Like, legiiiit. Tons of buttery flavor, soft, mounded, CHEWY center, and delightfully crisp on the edges to provide sturdiness and flavor, without being hard or dry.

Her cookies were too gorgeous and tall and puffy in the middle to not have a trick. I asked her, did you use half shortening? “No, they are all butter.” Oh you must have chilled them then. “No, I baked them right away, I don’t have time for chilling!”

I viewed the cookies again. These were not smooth. Whatsoever. These were nice and high and mounded in the center. Flat cookies will be the most severe, and I usually take at LEAST 20 minutes to freeze or refrigerate my dough to avoid it. Or use fifty percent Crisco/fifty percent butter. This is the only life I’ve ever known, you men, and I bake a whole lot of cookies. Then Emily described her magical key for perfect chewy chocolates chip cookies.

How to make Chewy Chocolate Chip Cookies in 30 minutes

 

It’s not really a special component, but a technique rather. When the cookies have just hardly emerge from the oven, are looking just a little pale and unfortunate, and also have that domed form that threatens to cool into a difficult, too-crispy-edged hockey puck of the cookie, there’s something that must definitely be done. Observe:

That is a cookie soon after appearing out of the oven. I wager you’ve baked cookies that appeared exactly like this. Because they cool, the guts fall and become smooth. The centers aren’t as high (indicating they won’t be as chewy and fudgy) and the sides get crispier than I’d like these to be.

Spoons are where the magic is at. Smooooooosh.

This is the same cookie. I swear! Look at how much more appetizing the edges look when you give them a little lift with the spoon.

Put in a few chocolate chip cookies at the top to make sure they are extra pretty and further chocolate. I used my fingers to squish the cookie together with a little more. Once those fantastic sides have cooled and firmed, you won’t have the ability to mildew the cookie any longer; it will break just. You want to do it right from the oven.

When Emily mentioned the spoon technique, we moved from casually chatting in your kitchen if you ask me sitting her down and taking notes while I made her meticulously proceed through every step of her cookie making process. (I’m scared poor Emily probably experienced like she had been interrogated. I’m used to the people giving me quality recipes and forgetting to inform me fifty percent of the techniques they use to make it. I’m taking a look at you, Kris.)

All butter, 2 eggs beaten in a single at the same time, light brownish sugar, no chilling, bake at 350 for 11 minutes. Mundane and unspecial mysteriously. Appears like every cookie formula ever.

But once from the oven, she explained to gently shove collectively each cookie with two spoons until they have that delightfully mounded look, the telltale indication of the high and chewy cookie middle. I held taking bites in to the middle of her cookies and displaying her the guts. “You don’t understand this fudgy gooey middle without chilling or Crisco! That is amazing!! Life changing!”

(Here’s a little of my picture setup. I make such an enormous mess once i shoot cookies! There are always like 10 cookies with one bite applied for; me looking to get a good shot. I’m the most severe.)

I will have known that Emily could have an incredible chewy chocolates chip cookies formula. She’s an incredible baker. She actually is the source of the Caramel Nougat Pecan Rolls, in the end, which is even today the best chocolate to make at Xmas. Seriously, check it out, it is so excellent.

You could of course apply this spoon solution to any cookie formula ever. Like I said, Emily’s formula is very basic: no cornstarch, no special delicious chocolate, no elegant sea salt, just butter and sugars and flour. I assure you that I am using the spoon technique on essentially every cookie I make to any extent further!

30 Minute Chewy Chocolate Chip Cookies
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    Servings Prep Time
    2 people 20 minutes
    Cook Time
    30 minutes
    Servings Prep Time
    2 people 20 minutes
    Cook Time
    30 minutes
    30 Minute Chewy Chocolate Chip Cookies
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      30 minutes
      Servings Prep Time
      2 people 20 minutes
      Cook Time
      30 minutes
      Instructions
      1. Preheat your oven to 350 degrees F.
      2. Line 2 large baking sheets with parchment paper or a silicone baking mat.
      3. In a large bowl or stand mixer, beat the butter until fluffy, remembering to scrape the sides. If you have a stand mixer, start with cold butter and just beat and scrape the sides until it's creamy. If you are using an electric mixer, let your butter soften on the counter for at least a few minutes. (Or live dangerously and put it in the microwave for one minute on power level ONE. I do this all the time. Who remembers to soften butter?? Not this girl.)
      4. Once your butter is creamy, add the brown sugar and white sugar. Beat well until fluffy, at least 1 minute. Scrape the sides halfway through.
      5. Add the vanilla and one egg. Beat well. Add the next egg. Beat, scraping the sides.
      6. Add the flour but don't mix it in yet. (Make sure you spoon it into the measuring cup and level it off!)
      7. Use a small spoon to stir the baking soda and salt into the flour.
      8. Turn the mixer on low and beat until there are still a couple streaks of white flour. You want to stop mixing as soon as the flour is mostly incorporated.
      9. Add the chocolate chips and mix until just barely combined. Don't over mix or you will get tough cookies!
      10. Use your hands, an ice cream scoop, or a medium cookie scoop to shape cookie dough. See photo. I made mine about the size of a golf ball. I put 12 on one baking sheet, make there are about 2 inches of space between each one. (Don't pay attention to the photo of the raw cookie dough so close together up there; I was prepping them to go in the freezer. That is the size you want to shape the cookies though.)
      11. Bake at 350 for about 9 minutes. Depending on your oven and how big you shaped your cookies, you might need to bake for as long as 11 minutes, but you want to take the cookies out of the oven when they are VERY pale on top and have just barely started browning on the edges. See photos.
      12. Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle, that's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges.
      13. Press more chocolate chips into the top of each cookie, if you want. (Who doesn't want that??)
      14. Let the cookies cool on the pan for several minutes. They will continue cooking on the hot pan, even after you take them out of the oven.
      15. Remove to a cooling rack after the cookies have set. Dip in milk and let all your cookie dreams come true!
      Recipe Notes

      You can make this dough ahead of time and freeze for later. Shape the dough into balls, seal in a ziplock, and freeze for up to 3 months. No need to thaw before baking; put them frozen into a preheated oven and add 2-3 minutes to the bake time. Once the dough has been chilled or frozen, there is not as much need to use spoons to smoosh them together, although you can if you want.

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