These rank at the top of our list when it comes to the Best Chewy Chocolate Chip Cookie Recipe. We recommend scooping them large so they have time to develop buttery crisp edges and retain their soft centers. We’ve found that everyone has their “perfect” chocolate chip cookie and since many factors (elevation, humidity, personal preference) influence what is “perfect” for YOU, we recommend trying a few to find your favorite! Our two other favorite recipes are these Classic Chocolate Chip Cookies and also the famed NY Times Chocolate Chip Cookies. If you love this recipe below, it’s also the inspiration behind our beloved GIANT Chocolate Chip Cookie, and in bar form, these Chocolate Chip Cookie Bars! If you want just a few cookies, try our little Small Batch Chocolate Cookie Recipe, which makes just 6-8 cookies.
Scroll past recipe card for step by step photos and instructions!
This cookie is a perfectly chewy, bakery style chocolate chip cookie– crisp on the outside and soft in the center.
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoon butter (1 1/2 sticks) melted and cooled until warm*
1 cup brown sugar (light or dark)
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi-sweet or bittersweet chocolate chips
*You want your butter melted, but not hot. It’s best when it has a milky look, not clear yellow. Your dough will be quite loose if you use hot melted butter and you’ll need to wait for it to harden a bit before scooping your dough. I recommend melting slowly at half power until all the pieces are almost melted and let residual heat finish melting it. It should be just warm to the touch, not hot.
Heat oven to 350 degrees. Adjust oven rack to middle position. Mix flour, salt, and baking soda together in medium bowl; set aside.
Beat butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chocolate chips.
Scoop into balls* and bake until outer edges start to harden yet centers are still soft and puffy. Baking time will depend on the size of your cookies. I think the texture of these cookies are best when scooped large, about 3 tablespoons of dough, each, which will bake for 9-12 minutes. Cool cookies on cookie sheets. Serve or store in airtight container.
*alternate scoop method: This recipe as written from ATK suggests rolling 1/4 cup dough into a ball and then breaking it in half, placing the broken side facing up on the cookie sheet. The craggly texture of the top creates a nice shape and texture to the baked cookie. That being said, I almost always just use an extra large cookie scoop and skip the breaking part because it’s quick and easy and they still turn out amazing.
How to make Chewy Chocolate Chip Cookies
This recipe relies heavily on brown sugar, which is something that helps give it a warm caramel flavor and chewy texture.
Another main component in achieving a good texture is the addition of an extra egg yolk.
You can use any chocolate chips you like. I personally am always a fan of semisweet chocolate chips in cookies, and most desserts. I love Ghirardelli brand, but use whatever you have and like!
I prefer the texture of these cookies best when scooped large, in a ball of about 3 tablespoons dough. A scooper works great! Don’t flatten them down after placing them on the baking sheet.
Bake Your Cookies
More Chocolate Chip Cookie Recipes to Explore!