When it comes to defining the “perfect” chocolate chip cookie, I’ve found that everyone has their preferred type of recipe and many factors (elevation, humidity, personal preference) can influence that definition. These Chewy Chocolate Chip Cookies are definitely one of my favorites! I recommend scooping them large so they have time to develop their signature buttery-crisp edges and retain their soft centers.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- All-purpose flour
- Baking soda
- Salt
- Butter – Always use real butter if you can. One thing that’s unique about this recipe is that we’re using melted butter. Melted butter coats the flour more thoroughly than creamed, softened butter, limiting gluten development and resulting in a denser, chewier cookie.
- Brown sugar – Light or dark.
- Granulated sugar
- Eggs –You’ll need one whole egg and one egg yolk. The extra egg yolk adds fat without extra liquid, creating richer flavor and the soft, chewy texture these cookies are known for.
- Vanilla extract
- Chocolate chips – Semi-sweet or bittersweet.
How to Make Chewy Chocolate Chip Cookies
- We’re starting with some melted butter. 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.
- That gets mixed up with typical cookie dough ingredients: all-purpose flour, baking soda, salt, vanilla, a whole egg, and and egg yolk.
- Fold in some chocolate chips and you’re good to go!
- Transfer the dough to a parchment lined baking sheet. I prefer the texture of these cookies best when scooped large, in a ball of about 3 tablespoons of dough. A scooper works great! Don’t flatten them down after placing them on the baking sheet.
- 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. Enjoy!
Storing and Other Tips
- Store fully cooked cookies in an airtight container at room temperature and enjoy with days for best results.
- Freeze cookies in single layers, with each layer separated by parchment, in a freezer-safe container for up to 3 months. Thaw desired number of cookies at room temperature.
Frequently Asked Questions
You don’t need to, unless your butter was too warm. However, if you find your cookies are spreading flat in the oven, refrigerating the dough for 30 minutes before baking can help!
Yep! Feel free to prep the dough up to 48 hours before baking. For ease of baking later, scoop the dough into balls and refrigerate in single layers, with each layer separated by a sheet of parchment, in an airtight container. This will make it easy to transfer portioned dough onto your cookie sheet when ready to bake.
Yes. Portion dough into balls and freeze on a cookie sheet. Once frozen, transfer to a freezer-safe container or zip-top bag and freeze up to 3 months. Bake directly from frozen at 325°F for 14-16 minutes, or until edges are set and centers look slightly under baked.
Yep. Feel free to add nuts or change up the flavor of baking chips. You can also add citrus zest, spices, or whatever you’d like!
We’ve had readers report great success using a good quality 1:1 gluten-free flour blend!
Find your Favorite chocolate chip cookie!
Chewy Chocolate Chip Cookies
Ingredients
- 2 cups plus 2 tablespoons flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoon butter 1½ sticks melted and cooled until warm*
- 1 cup brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 ½ 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℉. 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 (see Notes below for alternate scoop method) 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.
Notes
- Store fully cooked cookies in an airtight container at room temperature and enjoy with days for best results.
- Freeze cookies in single layers, with each layer separated by parchment, in a freezer-safe container for up to 3 months. Thaw desired number of cookies at room temperature.
- 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.
Nutrition
Questions & Reviews
So these are kind of amazing. I’m super picky about my cookies and these are pretty perfect, even without chilling the dough. I bang the pan a few times after they come out of the oven just so they are uniformly flat (I don’t like paper thin cookies but I like relatively flat, chewy cookies). Otherwise they (for me) can kind of dome in the middle and flatten on the sides (especially if I don’t refrigerate the dough first). Anyway, thanks for the easy and delicious cookie recipe!! Always excited to add another to the repertoire!
My favorite chocolate chip cookie recipe by far! Perfect gooey center and slightly crispy outside. A+
Our favorites for years!
Never made cookies before and made these yesterday as a surprise for my fiancee as she’d been away on holiday for a couple of weeks.
I made some mistakes along the way that I managed to correct. Things like I originally used medium eggs instead of large, stirred in the flour then went “wait… this looks way too dry” and checked the recipe again before correcting the amounts by doubling the # of medium eggs (yes, I did look up the conversion rate before adding extra egg). This being my first time baking cookies, I also cooked them a bit too long so they browned a bit too much on the outside, as having only mainly cooked cakes before I was worried that the inside wasn’t cooked enough. I may have also divided them up into a bit too large cookies. I ended up with 9 total cookies in the end, each a little under 1″ thick at the thickest part and 4″ in diameter.
Regardless of all of that, they turned out pretty well and are going down a treat. I will be making these again at some point, probably also adding a *very small* amount of ground ginger to them (feel free to give advice for this if you want).
Excellent recipe. Turned out perfect! 😁
People always ask for the recipe. Be sure to underbake a bit, that’s when they’re the best
I’ve added this to my Pinterest board of tested and approved best recipes for my family! I’m so tired of wasting ingredients and time trying to find a GOOD and CHEWY cookie. This one is perfectly chewy. I prefer my cookies cooled off completely for the texture and taste, but this is one I’ll eat warm because it’s even chewy fresh out if the oven. I love these cookies, and so does my family. Even my self proclaimed cookie connoisseur husband.
Literally the best recipe. I used two chocolate bars (one dark and one milk) that I chopped into chunks. So good, oh my god. The butter instruction and the baking tip (hard edges and pillowy middle) were extremely helpful. MAKE THESE.
Best cookies I’ve ever made!! My kids and husband love them. Super chewy, moist, and chocolate chip ratio!
My go to choc chip cookie recipe. I finally have it memorized since I make is so much. I am requested to always bring it to every occasion now. Thank you, it’s the best!