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Chewy Chocolate Chip Cookies

5 from 4 votes
This cookie is a perfectly chewy, bakery style chocolate chip cookie-- crisp on the outside and soft in the center.
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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. 
Author: Sara Wells, slightly adapted from ATK
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