Chewy Chocolate Chip Cookies

CATEGORIES: Cookies, Sara

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!

 

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Description

This cookie is a perfectly chewy, bakery style chocolate chip cookie– crisp on the outside and soft in the center.


Ingredients

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


Instructions

*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. 


Chewy Chocolate Chip Cookies

How to make Chewy Chocolate Chip Cookies

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.
Melted Butter

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.

egg yolks

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!

Size Matters!

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.

cookie dough

Bake Your Cookies

I’ve learned you can under-bake them by quite a bit because they set up well and get more crisp around the edges as they cool.  So don’t wait for them to get browned, just set.  Once they come out of the oven, let them cool for a few minutes and then transfer to a baking rack.
Baked Chocolate Chip Cookies

 

 

 

184 comments

  1. When we make cookies at our house we call it “warm dough”. I love them barely cooked an doughy. That is if the ever make it to the oven.

  2. Mmmmm these look amazing! I love the colorful eggs, too. Were you still at home when I was working at Kelsey Creek? They had the coolest chickens that laid all sorts of colored and speckled eggs. I used to bring home the really neat ones and blow them out to use as Easter decorations. They would be awesome as chocolate filled eggs, too!

  3. What?! Farm eggs are colored? I knew there were white and brown but green and pink and other pastel colors? The picture looks like you colored them for Easter.

  4. How funny Ellen, we must be in snyc! I hope you like these. Check out the other chocolate chip cookie recipe we have posted on our site too- it’s fantastic as well. Now that you’ve got 2 good ones, you’ll never make flat cookies again!

  5. It is too funny, that last night I made some CC cookies and they turned out flat and not too appetizing. This morning I was talking to my husband and said, “that’s why I never make CC cookies because they turn out like this, I don’t know what to do.” He responded, “Maybe you need a new recipe.” So I thought I would hop on over to your site to see if I could locate a recipe and usually some tips or tricks on technique, Then VIOLA! That was today’s post — I am thinking I was meant to be a great cookie maker after all. It’s fate! I can’t wait to try these out!

  6. I LOVE this recipe. I have adapted it some, even tried it with part whole wheat flour. I make the basic version of this all the time.But I agree, I just use my cookie scoop when I make them.

  7. That is my absolute favorite recipe for chocolate chip cookies ever. I like it with dark brown sugar. They are so chewy. And they never last long around our house.

  8. I’ve made this recipe so many times. I think it has the best flavour because of all the brown sugar. The only problem is.. there is so much moisture that the edges don’t stay crisp!

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