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!
Chewy Chocolate Chip Cookies
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.
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!
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.
Bake Your Cookies
More Chocolate Chip Cookie Recipes to Explore!
Classic Chocolate Chip Cookies
NY Times Chocolate Chip Cookies
GIANT Chocolate Chip Cookie
Chocolate Chip Cookie Bars!
Small Batch Chocolate Cookie Recipe
Oatmeal Chocolate Chip Cookies
I LOVE cookbooks–the more, the better!! Bring on the new one!!!
Can’t wait to try these and the multi-grain bread!
I have off tomorrow am & now I know what I’m going to do.
Can’t wait to see how mine turn out 🙂
Would love to win this the cookie recipe looks divine!
Simply awesome!
this cookie recipie sounds great.I think I will have to try it this week. As my husband loves chocolate chip cookies , and has my aunt bring him some back from Australia each year . They are soft and chewy and melt in your mouth. Sounds like this recipie might just fit the bill.
I am always looking for the better CC Cookie recipe! Actually, I had been searching for a few years for a wonderful sugar cookie recipe, when last month your post on sugar cookies and icing sent me right to the kitchen… I was not disappointed one bit! They were wonderful! I haven’t been disappointed yet with any recipe I have tried (or craft for that matter…LOVE the Tulle Wreaths.. I have made three now) so I will be trying this one for CC as they are my partners fav! Oh, and those Green and Blue Eggs… that look like Easter… they come from an Americana Hen. We started our own back yard flock this last year, and she is our favorite… but ALL the fresh eggs, for whatever we use eggs for, only come from our hens…THEY ARE AMAZING! Thanks for all your posts! LOVE THEM!
I love your site. Thanks!
I bake a lot of cookies, and am always willing and eager to try a new variation of chocolate chip cookies. My family told me that these were the best cookies I have ever made!
The nice thing about these cookies is that you don’t have to remember to set out the butter ahead of time, since you end up melting it. The dough is indeed stickier than what I’m used to, but I just put what didn’t fit on the first cookie sheet in the fridge to harden a little. These cookies are really good! Thanks for the recipe 🙂
Just used your recipe…pERFECT! they always flatten out a little in high altitude but still just as tasty!
approx. 36 choc chip cookies 🙂
*YUMMY*
Hi again…
Just wanted to say I have been trying to make chewy delish cookies for a long time but they never ever turn out just right….:( Im gonna try these soon so Im really really excited!
THEY LOOK DEEEEEELISSSHHHH!!!
Havnt had a good soft & chewy CC cookie since agezzzz!!
CANT WAIT TO BAKE EM UP!!
Yay Im going to try these this afternoon and take them over to eat at with a bunch of friends! They look great!!! Best recipe yet! Sky xox
Tried your recipie and kates recipie today, both turned out great. I had people do a blind taste test and reviews were split right down the middle! It really depends on how you like your cookies. Everyone who did my little taste test said these ones were denser and chewier than the others. Hit it right on the nose! Thanks fo the recipie!
Yum, I will try them out today. Those might be the ones Santa gets from our children on Christmas, ha. Thanks.
The dough is delicious and the cookie… Even better
Made them. So easy and the yummiest chocolate chip cookies ever! Everyone devoured them. Love the idea for putting them on the pan, too. 🙂
Do these work well in high-altitudes (i.e. Utah) like Kate’s recipe?
Those eggs look so pretty like pastel Easter eggs. These sound delicious so I am going to try this recipe today. Thanks!
Super yummy cookies, my husband loves them! I tried them with margarine first and they came out super sticky. I then used butter and they turned out perfect! So to all those people saying they are too sticky, be sure you are using butter. Thanks for the great recipe!
I just want to say how much I enjoy your site and I love how your personalty shows through everything you do, Some are rather humorous and makes me smile, I just made these cookies and I have to agree they are addicting I think I have already had 4 All I can say is get the milk and thank you!
I just made these and they turned out AMAZING!! thanks for a great recipe!
They did come out really soft so he wasn’t able to shape them right, I thought he followed the directions right but then again I read most of it too him while he was in the kitchen. We’re thinking of getting some Airbake cookie sheets.
Any idea why these cookies burned 8 minutes in? http://picplz.com/user/hismuse/pic/hmvhj/
Oh Robin- I think the title of your picture says it all, lol! I’m sorry, burnt cookies are no laughing matter 🙂 It definitely looks like you’re oven is not cooking evenly or at the right temp because the bottoms are totally burnt while the tops don’t look very done. Did you follow the recipe exactly? I only ask because the cookies don’t look exactly like they should- they look like they have too much flour, did you add any extra? Might just be the photo though. Another thing you could try is using parchment paper, or a lighter aluminum pan. Often those dark pans heat up more and overcook things like cookies. I hope some of that helps- how frustrating!
Finally!!!! A cc cookie recipe that creates my ideal cc cookie!!! Thank you, they are amazing!!
I”ve used this recipe multiple times, and every single time they turn out great! At my house, we usually save half the dough just to eat raw (sometimes because it tastes better than baked cookies) but, with this recipe, it tastes good no matter what!!!!!
These cookies look divine!!! One question though.. is it possible to use this recipe to make freezable cookie dough logs for baking at a later stage? Thanks for all the GREAT recipes! Everyday Cinnamon rolls are a family favorite!
You can with most cookie doughs, although I have frozen these before and the texture is not nearly as good as they are fresh.