The ULTIMATE Chocolate Chip Cookie

This is the only Chocolate Chip Cookie recipe you’ll ever need, I promise. Delightfully chunky, crispy on the outside, and perfectly gooey in the middle i.e the Chocolate Chip Cookie of your dreams!

Where do I even begin?! These are the best cookies I’ve ever had in my life (and trust me, I’ve had a lot). I never thought I could ever be so in love with a type of food until I tried this… and I’m not even exaggerating. They are everything you want in a cookie – thick, crispy, chocolatey and ever-so gooey in the middle. Can I just re-emphasise, these cookies are T-H-I-C-C-C. After all, more is always better… right? I had half a mind to set up a cookie shop instead of sharing this recipe, especially since they go for £4.50 a pop in London, but later decided that sharing is caring so… YOU’RE WELCOME. 

These cookies are inspired by the infamous Levain Bakery in New York – apparently the cookies from there are the stuff of legends. I’ve never been (and I really want to) but until then, I can’t imagine I’m missing out too much having made these cookies. They are that good. I spent WEEKS perfecting this recipe and had many of my friends test it along the way. To be honest, I don’t think I’ve ever worked so hard on any of my recipes – this definitely deserves to be one of my Top 5 achievements. Anyway, it was a unanimous decision that this recipe made for the BEST CHOCOLATE CHIP COOKIE they’ve ever tasted (I have screenshots to back this claim up). 

Given the simplicity of this recipe, using quality ingredients is obviously key. There are also a few tricks that helped make this the perfect cookie: 

  1. Cold butter – keeping it cold helps to create those air pockets for the gorgeously gooey middle. This is very very VERY important as it will affect the final texture of the cookie
  2. Corn starch – adds both thickness and tenderness to the cookie 
  3. Nuts – gives for a nutty and crunchy texture 
  4. Weight – 130g is the perfect weight for maximum crunch to ooey gooey half-baked middles
  5. Freeze – freezing the dough before baking enhances the texture of the cookies and ensures that they don’t spread out too much 
  6. Hot baking tray – baking on a hot tray keeps the bottom of the cookie crispy 
Chocolate Chip Cookie Recipe

These cookies are best eaten when they’re fresh out of the oven (and have cooled for 20 minutes). If that means keeping all of the cookie dough balls in your freezer until you’re ready to bake them one by one, then DO IT. Nothing, and I mean nothing, beats freshly baked cookies. If you can’t finish all the cookies that you’ve baked then keep a few in the fridge. They’ll last for 1-2 days but just warm them up in the microwave for 10 seconds and they’ll be as good as new. If you reaalllyyy want to freeze the ready-baked cookies then make sure that they have completely cooled before putting them in a ziplock bag. When ready to eat, wrap them in a paper towel and microwave for about 15 seconds (the cookies will lose a bit of the crispy outside) or heat them up in the oven at 170°C for 10 minutes. 

Chocolate Chip Cookie Recipe

If you make these Chocolate Chip Cookies, be sure to leave a comment and/or tag me on Instagram (@chyuens_)!

The ULTIMATE Chocolate Chip Cookie Recipe

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Serves: 12 Large Cookies

This is the only Chocolate Chip Cookie recipe you’ll ever need, I promise. Delightfully chunky, crispy on the outside, and perfectly gooey in the middle i.e the Chocolate Chip Cookie of your dreams!These are HUGE cookies so whether you share them or not, I won't judge.


  • 230g cold salted butter, cut into small cubes
  • 160g white sugar
  • 160g light brown sugar
  • 400g good quality milk chocolate, chopped into chunks
  • 100g hazelnuts/walnuts, coarsely chopped
  • 270g all-purpose flour
  • 200g self-raising flour (see Note 1 for substitution)
  • 30g corn starch
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt (plus more for sprinkling)
  • 2 large eggs, whisked (or 2 medium + 2 tbsp water)



In a bowl, combine the various flours, baking soda, and salt and set aside. Weigh out the rest of the ingredients and leave them aside as well - this ensures that the butter stays cold throughout the whole process.


In a standing mixer, beat the cold butter on low for 30 seconds to break it up a little.


Add in both sugars and mix it on low for 15 seconds. Scrape your bowl down with a spatula then mix for another 20 seconds (Note 2). By now, the sugar and butter will start to form little nuggets.


Add in the chocolate chunks and hazelnuts, and mix on low for 20 seconds or until just combined.


Add the dry ingredients to the mixture and mix on low until just combined, the texture will resemble sand (see photos above).


Finally, pour in the beaten eggs and mix on low for another 20 seconds until the dough starts to come together (Note 3).


Weigh out each cookie, they should be about 130g each (if made without nuts, make them into 120g dough balls) - this size is essential to retain the fudgy half-baked centre. If you want to make them into smaller cookies, do note that you would have to reduce the baking time (it would also reduce the level of fudginess you get). Lightly compress the cookie dough with your hands (and I mean LIGHTLY! Do not squish and roll them between your palms) and set aside on a plate while you continue with the rest of the dough. A full recipe should get you 12 cookies.


Freeze the cookie dough for at least 90 minutes, they will be baked straight from the freezer. The cookie dough can be kept in the freezer for up to 12 months to satisfy your sporadic cookie cravings!


When ready to bake, preheat the oven to 180°C (Note 4). Leave your baking sheet (lined with parchment paper) in the oven to heat up as well.


Place your cookie dough onto the hot baking sheet (Note 5) - be careful! The cookies will spread so ensure that dough balls are all very well spaced out, I’d recommend baking a maximum of 6 at a time.


Bake the cookies for 17 minutes, rotating the pan halfway. Remove them from the oven, sprinkle a little sea salt on top of each cookie, and leave them on the baking sheet to cool for at least 20 minutes. Best enjoyed while it’s slightly warm!


1. You can replace this with 200g all-purpose flour and 2 teaspoons baking powder.

2. Do not cream the butter and sugar; you’re just looking to merely combine both ingredients.

3. This may seem weird but trust me! As the dough is very dense, adding the eggs last lets everything mix together more evenly without the risk of overworking the dough (you don’t want a tough cookie!).

4. If using a fan-assisted oven, set the temperature to 180°C. If using a conventional oven, set it to 190°C.

5. Heating up your baking sheet ensures that the bottom of your cookie gets nice and crispy.

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