Moist and Chewy Chocolate Chip Cookie

Moist and Chewy Chocolate Chip Cookie

This is a recipe I have been using for more than 30 years. This is an American cookie that you'll love with milk.


Unsalted butter
110 g
Brown sugar
100 g
Granulated sugar
70 g
Large egg
Vanilla essence
1/2 teaspoon
Plain flour
170 g
Baking soda
1/2 teapooon
Semi-sweet chocolate chips
170 g


1. Combine the flour and baking soda in a bowl and mix with a whisk. Bring the butter to room temperature. Preheat the oven to 180℃.
2. Use an electric mixer to cream together the sugars and softened butter (the picture shows a double batch).
3. Add the egg and mix.
4. Add the flour and baking soda and fold in with a spatula.
5. When it reaches the point where it's only just a tad powdery, add the chocolate chips and fold them in.
7. Use two spoons to drop balls of dough onto a baking sheet lined with kitchen parchment paper. Leave about 5-6 cm between each piece of dough.
8. Bake in an oven at 180℃ for about 10 minutes until the edges are golden brown.
9. Use a spatula to transfer the cookies to a rack to cool. They're rather soft when freshly baked, but once cooled, they will harden a bit.
10. Once cooled, I recommend you place these in a bag and store them in the refrigerator. You can eat them directly after removing from the refrigerator.
11. If you reduce the amount of chocolate chips and add some nuts (such as walnuts, peanuts, almonds), it's delicious.
12. Also try my double chocolate chip cookies at Recipe ID: 2311095.

Story Behind this Recipe

I first saw these in a book when I was living in Canada as a junior high school student. After that, I made my own variations.