Soft and Chewy Chocolate Chip Cookies

The best chewy chocolate chip cookies recipe ever.

Joanne Adirim, Founder and Pastry Chef of Cookie Chips

Joanne Adirim

Founder & Executive Pastry Chef

Feb 3, 2022

For 25 years, Joanne has served as the Founder and Executive Pastry Chef at Hannahmax Baking. Known for her best in class reputation, Joanne and her baking company have crafted gourmet desserts for fine dining establishments, coffee cafes, hotels, & grocery companies across North America. In 2022, she launched the Cookie Chips® Baking Mix, a first ever cookie mix that makes bakery quality, thin snacking cookies right from home. She is excited to bring 25 years of expertise to the home baking community.

Joanne Adirim

Founder & Executive Pastry Chef

Feb 3, 2022

For 25 years, Joanne has served as the Founder and Executive Pastry Chef at Hannahmax Baking. Known for her best in class reputation, Joanne and her baking company have crafted gourmet desserts for fine dining establishments, coffee cafes, hotels, & grocery companies across North America. In 2022, she launched the Cookie Chips® Baking Mix, a first ever cookie mix that makes bakery quality, thin snacking cookies right from home. She is excited to bring 25 years of expertise to the home baking community.

When I first started making Cookie Chips®, and even when I decided to launch the Cookie Chips® Baking Mix, it never occurred to me that the cookie formula I created could be tweaked for a whole other cookie experience.


Cookie Chips® was originally created as a snacking cookie. Pop ’em in your mouth like a chip. Fun to crunch, but with the sweetness of a cookie. That was the original premise. People all over love the idea of thin crispy snacking cookies. But, there’s a whole other world of cookie lovers. People who like their cookies that are soft and chewy. Even if you like your cookies crunchy, it’s always nice to have the alternative.

I set out to figure out if the Cookie Chips® Baking Mix could be tweaked to create the best chewy chocolate chip cookies ever. It took some time and a bit of R&D, but the results are spectacular. I am so excited that a few ingredient tweaks can completely change what I created as a thin crunchy cookie into a thick chewy cookie.

I loaded the chocolate chip cookies with all kinds of chocolates. The mix already comes with mini chips and so I added in larger chips and even hand chopped chunks. It gives an incredible texture to the cookie.


Chocolate chip was my first conversion of the mix. Since launching the Cinnamon Sugar Cookie Chips® I applied what I learned with the Chocolate Chip to Cinnamon. The results are equally spectacular. This recipe makes the most delicious soft and chewy Snickerdoodle Cookies.

More flavors are coming and with each one I will offer a recipe on this blog for a soft and chewy cousin to the original crunchy cookie.


If you are in the mood for a delicious nostalgic chocolate chip cookie treat, dive into this recipe below and enjoy your baking results. I guarantee you will love this semi-homemade cookie. Don’t forget, you can successfully bake these with butter or a vegan butter. Our favorite is the soy free baking sticks from Earth Balance. You can use any of their baking sticks. I just think this one has the best flavor.

Cookie Chips® Baking Mix | Chocolate Chip - 1 bag

• All purpose flour, unbleached - ⅓ cup

• Brown sugar - 1 tbsp.

• Granulated sugar - 1 ½ tsp.

• Baking powder - ¾ tsp.

• Chocolate - any assortment of chips & chunks - ¾ cup

• Butter, room temp, unsalted - 5 oz.

• Eggs, large, room temp - 1 ea.


Assemble & Bake

1.  Preheat oven to 350 F or 325 F for convection.


2.  Place Cookie Chips® mix in a bowl or mixer with paddle attachment. Add flour, brown sugar, granulated sugar, & baking powder. Blend together.


3.  Add chocolate to dry ingredients and disperse into the mix.


4.  Add softened butter to dry ingredients and blend together on low with a mixer until butter fully coats the dry ingredients. Mix will look crumbly.


5.  Add egg and blend until a soft dough forms.


6.  Scoop dough onto a sheet pan spacing about ½” apart. You can lightly press down the top of the cookie to make larger cookies. Bake for approx. 10 to 13 minutes or until edges are golden brown and the center is still light. Cool and eat.



Pastry Chef Tips & Tricks

1.  Scoop cookie dough into balls and refrigerate overnight wrapped in plastic wrap. This will help all the dry ingredients absorb the moisture and enhance the overall flavor of the cookie. The cookie will also be a bit thicker than if you bake the dough fresh.


2.  When using cookie dough that was stored overnight, (see the above tip), remove the pan from the oven and bang it on the counter. This will make the center drop and the edges wrinkle.


3.  Brown the butter. Be careful not to burn it. Let this cool before adding it in or you risk melting your chocolate. This will give you a whole new flavor dimension. You can thank me later.


4.  For that gooey chocolatey top of your cookie, press in some chunks on top before baking.


5.  Add a touch of flakey sea salt on top before baking.

Crispy crunchy cookies in 15 minutes.

Make bakery quality, thin & crispy cookies in 15 minutes. These pastry chef crafted, easy bake Cookie Chips® are irresistibly delicious.


Like everything that I bake, this mix uses artisan, non GMO, simple ingredients, and no artificial junk.


Let's get baking!