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. Wow, this seems to be quite the divisive cookie! I will have to try it and weigh in…I have to say my cc cookie recipe hasn’t been the same since we moved. I’m not sure if it’s the humidity or the elevation or just an all-around sense of evil, but I’m not happy about it.

    Oh, and Who Knew? Seriously, this very morning I was thinking, “Hey, what ever heppened to her?! Did she stop reading our blog??” I’m glad you’re still here! 🙂

  2. So I want to try this RIGHT NOW but . . . do I have to use parchment paper? I have those heavy pans mentioned in Kate’s recipe that I usually use. I don’t have any parchment paper. Though a trip to the store at 10 o’clock at night isn’t entirely unwarranted in the case of a pregnant mama with a craving, is it?

  3. Holly- I’ve yet to try the NYT recipe. It’s been in my file for months. I kind of resisted since it was so ‘trendy’ in food blogger world. Stupid, I know! And how on earth can you taste an egg yolk?? You must have some sort of super sense! Hopefully we can find a way to still be food soul mates, haha.

    Lindsay, like I said, I think chocolate chip cookies are completely about preference. I think the main difference is that this cookie is chewier. The margarine in Kate’s make them a bit softer all around and the full butter in this recipe gives a crispier outside/edge (the centers are still really soft though). They definitely have a chewier texture over all though, so if you love Kate’s, then this one might not be the texture you like. But there’s only one way to find out! Do you really *need* an excuse to try cookies? haha

  4. Chocolate Chip Cookies are my favorite treat. Up until now, sara, you and I have been like food soul mates, but I find this recipe…well, abominable. I made it only once.

    surprising from the test kitchen, but I thought these cookies needed more salt and the texture just wasn’t right to me. Even worse, I could taste the extra egg yolk in there, which was weird.

    I swear by the New York Times cookie recipe from july 2008. To me, it is perfection! apparently, perfection is in the eye of the beholder!

  5. I like the green egg comment, I did not know what they were until culinary school, since I did not boil eggs often enough, but the cookies rock!

  6. Oh no, I’m torn! After I tried Kate’s recipe (the first recipe I ever tried from here and the one that fully converted to your blog), I swore I would never use another chocolate chip cookie recipe! But, now, I guess I’ll have to be unfaithful and try this one out–it’s just too tempting.

    So what would you say the difference is between these recipes? I mean, in the results, of course.

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