Chewy Chocolate Chip Cookies

Perfect Chewy Chocolate Chip Cookie Recipe - glorioustreats.com

I spent a bit of time wondering what to title this blog post… maybe “The Best Chocolate Chip Cookies”, or “Perfect Chocolate Chip Cookies”… because after experimenting with LOTS of chocolate chip cookie recipes (tough job I have, right?), this recipe is my absolute favorite.

In the end, I settled on the title “Chewy Chocolate Chip Cookies”, because that’s what they are.  And although these are in fact “perfect” to me… I know there is a wide range of thoughts on what makes a perfect chocolate chip cookie.

For me, a perfect chocolate chip cookie has a lightly browned edge, soft and chewy center, and rich flavor… they should not be puffy or cakey, but also not be totally flat, or crisp.  Wow, lots of words to describe a pretty simple cookie!

So, if you like chewy, flavorful, easy to make Chocolate Chip Cookies, then this recipe needs to come to life in your kitchen very soon!

Print Recipe

Chewy Chocolate Chip Cookies

Yield: 18-22 cookies

A perfect balance of textures and flavor, these chewy chocolate chip cookies are a favorite in our house!

Ingredients:

1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
12 Tablespoons (1 1/2 sticks) unsalted butter, melted
3/4 cup packed dark brown sugar
1/2 cup sugar
1 egg PLUS 1 egg yolk
2 teaspoons vanilla extract
1 1/2 cups semi sweet chocolate chips

(optional- 3/4 cup chopped walnuts or pecans)

Directions:

In one large bowl add flour, baking soda and salt and set aside.
Melt the butter, then add to another large bowl, or the bowl of an electric mixer.
Blend melted butter with both sugars, and beat (or stir vigorously by hand) until the butter and sugars are well combined and the mixture is smooth and shiny.
Add the egg, then the egg yolk, and continue to beat until fully incorporated.
Add vanilla and blend well.
Pour flour mixture slowly into the mixer, then the chocolate chips (and nuts if desired), and blend just until all the flour is incorporated.

Preheat oven to 350*F and move the bowl of cookie dough to the fridge for 10 minutes (while the oven heats up).
Line 2 baking sheets with parchment paper.

Scoop the batter (using a 2 tablespoon cookie scoop) onto the parchment paper lined baking sheets.
Bake cookies, one baking sheet at a time for 10-12 minutes (I usually bake mine for 10 minutes).
Remove the cookies from the oven when the edges of the cookies are just BEGINING to get golden brown, and the centers of the cookies appear slightly under-baked.

Allow the cookies to cool about 5 minutes on the baking sheets, and they will continue to cook, and firm up. Once partially cooled, carefully transfer cookies to a cooling rack.
Keep the remainder of the dough in the fridge while you are baking the others. Keeping the dough cool will help the cookies keep their shape while baking.

I really like to bake these cookies on parchment paper, as noted. Feel free to use Silpat lined baking sheets, or lightly greased baking sheets, but your results may not be identical to mine.

Be careful not to over bake the cookies, or they will not have the soft, chewy texture I've described. Be sure to remove the cookies from the oven while they still appear to be slightly under-baked.

Final recipe by Glorious Treats, adjusted from Cooks Illustrated.

Perfect Chewy Chocolate Chip Cookies - glorioustreats.com

These Chewy Chocolate Chip Cookies now have a permanent place on my list of favorite recipes!   I love that they can be mixed up and enjoyed all in less than an hour, perfect for an after dinner treat.  My girls love helping me mix these up… and eat them up!

Happy baking!

75 comments

  1. I have tried countless numbers of chocolate chip cookie recipes looking for “the one”. Well I found it. This is hands down and without question THE absolute BEST I’ve made. My boy’s eyes popped open wide when they ate one and totally agreed with me. Next time will have to be a double batch :). Thank you for sharing.

  2. I just made these last night per Pinterest. They are yummy. I do have to say the butter taste is a bit overwhelming. I’m wondering can you do 3/4 stick of butter and the other 3/4 stick of something else, perhaps applesauce? It was just too buttery, so much so that you could only eat 1 or 2 cookies. If I want a cookie, I’m gonna eat some cookies haha! I had to use m&m’s instead of chocolate chips since I didn’t have any but they still turned out great (chocolate wise). Thanks!

    • Hi Tori, So glad you gave the recipe a try! The ratio of butter to other ingredients in this recipe is generally in line with other chewy style chocolate chip cookies… but perhaps you would prefer a fluffier, more “cakey” cookie? Feel free to experiment with the recipe, but I have only made it as listed.

  3. can you help me! I’ll be moving to high altitude soon and I’ve been making this recipe because it’s THE BEST EVER. How can I make them the same at high altitude so that they don’t turn Out flat!?

  4. Hi Glory,

    I’ve loved many recipes listed on your website. We recently made your peanut butter cookies and I’m anxious to try a new flavor. I’m wondering why your recipe calls for semi sweet chips? Could I use milk choc chips instead? Sorry if this is a dumb question but I’m not an expert when it comes to anything in the kitchen! Thank you in advance.

    Katy

    • Hi Katy, So glad you’re enjoying my site! Semi-sweet chocolate chips are the most common chocolate chips you’ll find in the supermarket, and the most common choice in chocolate chips cookies. Please feel free to use the chips of your choice =)

  5. Just made these last night. A little flat from being rushed, but super delicious. No more nestle packaged cookies for our family. I must’ve eaten 6 in the last 20 minutes, but I love knowing what goes in them. Makes binging easier 😉

  6. I followed this recipe exactly as written, except for chilling – I let mine chill closer to 30 minutes because I took a shower and lost track of time. Mine spread out to the point that they were flat and basically one giant cookie (although they tasted amazing). Not sure what went wrong!

  7. Officially my favourite cookie recipe. Thank you!

  8. Pingback: Cookie Baking Day! | The Art Studio Collective

  9. i just made these and followed to a tee; they are soft but not chewy. Will the texture change after they have cooled and are stored? Very disappointing

  10. I make these at least once or twice a month since finding the recipe via Pinterest. The cookies never last longer than a day or two (and there are only 2 of us in my house!). How embarrassing! Regardless, these are the perfect cookies. I made them for my work recently and had one woman tell me that the chocolate chip cookies she has been making for over 50 years (it is a family recipe) is being replaced by these. 
    Also, my boyfriend uses 2 cookies to make a cookie ice cream sandwich! Definitely worth a try. 

  11. I have be making choclate chips cookies for since I was a little girl and always in search for a new favorite recipe . I just made them today and they were dealious soft a chewy as promised easy to put together.. My new go to recipe.thanks for sharing

  12. Hi,

    What can I do if my oven has 250 F as max heat?

  13. I love this recipe and have made it many times. I have modified it slightly though. I add the salt to the wet mix when I add the sugar. I made the cookies a few times by adding the salt with the dry ingredients but they had too much of a salty flavor for my liking. Also sometimes I will add 1 tsp of almond extract and 1 tsp of vanilla extract to mix up the flavor a little. And I add a little more chocolate chips than the recipient calls for because why not? Lol. Also, I also bake my cookies for 10 minutes. I have played around with other times but 10 seems to be the best for having soft and chewy cookies even a few days later. Overall great recipe! My family and I love this and will continue to use this over and over!!

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