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
I’m a city girl too so I’m in awe of those eggs! 🙂 These cookies look so delicious!
Alrighty, you’ve convinced me. I’m starting them, even though we’re now going on midnight. And I’d love to get you started on the Tollhouse recipe. It boggles my mind. It worked great in Virginia. Upon moving to Utah, I produced nothing but flat horribleness. I still can’t make them work here in Texas, but my husband can–he refrigerates the dough overnight. I don’t have time for that.
I’ve made this cookie, and it is definitely a keeper!! I value the same cookie qualities as you do – crispy exterior and chewy center. Melted button and brown sugar seem to do the trick. My cookies do not come out as thin as yours… not sure why. I think I would prefer thinner cookies. Alton’s also worked very well for me, though they were also relatively thick.
Kate- no I wouldn’t make a trip to the store just for parchment. I bet your pans work just fine!
Everyone-
I mentioned in my post that cookies just turn out different for so many reasons. What may be the “perfect” cookie for someone somewhere may be a total flop for someone else. I had recipes I loved in Seattle that just don’t work here in Idaho. I tried Alton’s Brown recipe, which I’ve heard a lot of people rave about and they turned out horrid. And don’t even get me started on the Tollhouse recipe. So who knows- this may be “the one” for some people (like my husband!) and not for others.
I only have one other recipe that I use a lot and love and I think at some point I may post that one too. It’s been a “no-fail” for me. If anyone wants it, you’re welcome to email me to get it!
Sara, I would really like your other chocolate chip cookie that you mention in this comment. I too have a difficult time with getting the cc cookies to be crisp on the edges and chewy (but cooked) on the inside. I really enjoy your website sooo much! Always look forward to your emails. Thanks! Jane
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! 🙂
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?
I made these and didn’t have any luck with them, they didn’t turn out the way yours did!
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
My stomach is totally growling. I might be out of eggs right now…drat!
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!