
I had SO NEARLY given up on chocolate chip cookies. I’ve always found them infuriatingly hard to get right – I would either get totally flat cookies that were crisp throughout, or cookies with a dry, cake-like texture. I mean, they still get eaten (obvs), but if I wanted ‘okay’ cookies I’d buy them from a shop.
WELL, after years of research, recipe testing and failed cookies, I am pleased to announce that I HAVE CRACKED IT! *cue happy dance*
I have the recipe, method, and tips that will give you reliably crunchy-on-the-outside, gooey-in-the-centre, fabulously CHUNKY chocolate chip cookies.
Big caveat - the method, temperatures and timings are as important (if not more) as the ingredients. Shortcuts not allowed. The cookies HAVE to be chilled in the fridge and baked from cold to hold their height, and if you overcook them they WILL lose their squidgy centres. I detail all of this in my '6 tips for PERFECT crunchy on the outside, gooey in the centre chocolate chip cookies' article.
I have baked this cookie recipe more times than any other (except for my brownies, of course) and they haven't let me down yet.
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[[ recipeID=recipe-9kzcm9tny, title=Crunchy On The Outside, Gooey In The Centre Chocolate Chip Cookies ]]
Before you start baking, make sure you read my top tips for crunchy on the outside, gooey in the centre cookies. Cookies are very temperamental, and the slightest differences in the method will have a big impact.
Read >> 5 Tips For PERFECT Crunchy On The Outside, Gooey In The Centre Chocolate Chip Cookies

Hey Angel! Thanks for taking the time to comment :)
We haven’t tested the recipe with the alterations you suggested – my guess is that they will create slightly different cookies, but they may well work. If you substitute self-raising for all purpose flour, you will get slightly less rise from the cookies – they’ll be a little smaller and denser. Reducing the sugar will give you a less crispy outside, and the cookies won’t brown as quickly, you may have to cook for a little bit longer. Coconut oil should be able to replace butter without too much of a difference to the cookie texture, you may just be able to taste the coconut oil flavour (sounds delicious to me!).
If you do try these changes, let us know how you get on! :)
Hey Ceri. Ah, that would be because you made 30 cookies – the recipe is for 12-14 so yours would have been a bit smaller, which is why they baked faster :)
So glad you enjoyed the recipe! <3
Ines
Hi Zainab and Geoff.
Bake the cookies for 12-14 minutes at 180°C (356°F) if it’s a fan-assisted oven, or 190°C (374°F) if it’s a conventional oven. 12 minutes for a cookie that is still quite soft in the middle once cooled, or 14 if you’d like them a little more crunchy! Make sure the oven has had long enough to pre-heat – the cookies won’t set if the oven isn’t properly hot.
At what temperature should we bake the cookies….
Mine looked cakey so i took them out at 10 minutes. Waiting for them to set to see if it helps. Honestly so good crispy outside and goey inside glad i took them out early also I made 30 cookies each being a table spoon