Chewy Chocolate Chip Cookies - Your new go-to recipe.
- Jordan Warren
- Dec 2, 2024
- 3 min read
A Cookie Lover's Dream Come True
Who doesn't love a classic chocolate chip cookie? Whether you're a dunk-it-in-milk kind of person or you prefer savoring each bite with a cup of coffee, this recipe is the last one you'll ever need for the perfect chocolate chip cookie. With crispy edges and soft gooey centers, these cookies hit every mark for the perfect balance of texture and flavor. Plus, they're easy to make and adaptable for all your cookie needs!
If you've checked out my Ultimate Cookie Guide, you already know that the key to perfect cookies lies in mastering the details. In this post, I'll share not on the recipe but also my best tips to ensure your cookies come out bakery-perfect every time. So, let's get to baking!
Tips for Perfect Cookies
Chill the Dough
This is the number one tip for thick, chewy cookies. Chilling allows the butter to firm up, preventing the cookies from spreading too much in the oven. It also lets the flavors meld together, giving you that bakery-style taste. It is important NOT to skip this step.
Measure Flour Correctly
Too much or too little flour can drastically affect your cookies. Use the spoon-and-level method: spoon the flour into your measure cup, overfilling slightly. Level it off with a knife or leveler.
Don't Overmix
Overmixing activates the gluten in flour, which can make cookies tough. Mix just until the dry ingredients are incorporated.
Watch the Bake Time
Cookies continue to bake on the hot baking sheet after they're removed from the oven. Take them out when the centers look slightly underbaked for that gooey texture.
Sprinkle Sea Salt
For an extra layer of flavor, sprinkle a pinch of flaky sea salt on the cookies right after they come out of the oven. This enhances the chocolate and gives a sweet-salty balance that is irresistible.
Adapting the Recipe
Making Larger Cookies
If you prefer those big, bakery-style cookies, use 3 tbsp of dough per cookie. Increase the bake time to 12-14 minutes.
Doubling the Recipe or Making Larger Batches
Cookie dough doesn't double ingredient for ingredient like most recipes do. See my Ultimate Cookie Guide for how to double recipes or make larger batches.
Storing and Freezing
Storing: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing dough: Scoop dough into balls, freeze on a baking sheet for 1-2 hours, then transfer to a freezer bag. Bake straight from frozen, adding an extra 2-3 minutes to the baking time.
Chewy Chocolate Chip Cookies Recipe
Yield: 12 large cookies or 24 smaller cookies
Serving Size: 1 cookie
Ingredients:
1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 + 1/4 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp pure vanilla extract
2 + 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp salt
1 + 1/2 cup semi-sweet chocolate chips
1/2 cup chopped 56% cacao Semi-Sweet Chocolate Baker's Bar (optional, but adds extra richness)
Directions:
In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and creamy.
Add the eggs and vanilla extract, and whisk until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies chewy.
Stir in the chocolate chips and chocolate chunks (if using), ensuring they are evenly distributed. Cover the dough and refrigerate for at LEAST 1 hour (or up to overnight). This step enhances flavor and ensures a uniform cookie that doesn't spread into a flat blob so do not skip it!
Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Scoop the dough into 2 tablespoon balls for smaller cookies and 3-4 tbsp balls for larger cookies, and place them on the prepared baking sheets, spacing them about 2 inches apart. Note: If making larger cookies, only bake 2-3 per baking sheet so you do not overcrowd them. You will need to work in batches, but it's worth it.
Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Given the variables of this recipe, I have not provided nutrition information. Please use the recipe builder in your tracking app if you need the macros for this recipe. Thank you for understanding.
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