These are the best chewy chocolate chip cookies! They are made with melted butter and brown sugar to give them an extra chewy texture. Add plenty of chocolate chips for a classic cookie that everyone loves.
Chocolate chip cookies are the ultimate comfort food. This recipe has been tested many times and are the best chocolate chip cookie. They are soft chocolate chip cookies, yet chewy.
They have the right amount of chewiness without being a cakey cookie. Every single person who makes these agrees that these cookies are the best. Easy, delicious and a great recipe for any time of the year.
With a prep time of 10 minutes and a baking time of 12 minutes, these cookies are ready in little time.
The dough uses the same basic chocolate chip cookie ingredients – flour, butter, sugar, baking soda, salt, and eggs. To make them chewy, the recipes use a few tips and techniques.
- Use melted butter.
- Use an extra egg yolk.
- Combine white and brown sugar in the recipe. Brown sugar contains more moisture and adds a chewier texture.
- Chill the dough for at least 2 hours in the refrigerator before scooping it into cookies. This helps them stay thick and chewy.
Why You’ll Love This Recipe
- The recipe has been tested many times and guarantees a perfectly chewy cookie.
- You can change up the type of chocolate used to your desired tastes.
- They taste better than what you can find store-bought or at a bakery.
- This recipe uses simple baking ingredients you may already have in your pantry.
Ingredients You’ll Need
- All-Purpose Flour – You can substitute with a 1-1 gluten free all purpose flour if needed.
- Butter – The key to making the chewiest cookies is using melted butter. Unsalted butter is best, but you can use salted if needed.
- Baking Soda – Helps give the cookies a slight rise when baked.
- Kosher Salt – Activates the baking soda and also helps balance the sweet flavor in the sugar and chocolate.
- Brown & White Sugar – A mix of white granulated sugar and light brown sugar is used to create a chewy texture as brown sugar has additional moisture.
- Vanilla Extract – Infuses the cookies with a light vanilla flavor.
- Eggs & Egg Yolk – Both egg and egg yolk are needed at room temperature to give the cookies their moist and dense texture.
- Chocolate Chips – You can use any chocolate chips or chocolate chunks to fold into the cookie dough. Semi-sweet chocolate chips, milk chocolate chips, bittersweet, or even white chocolate are great options depending on your tastes. You can also use mini chocolate chips, if desired.
How To Make Chewy Chocolate Chip Cookies
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until fully combined.
- Mix the wet ingredients: In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the melted butter and sugars until fluffy using medium speed. Then, add in the vanilla, egg, and egg yolk until light and creamy.
- Combine the wet and dry: In batches, mix in the dry ingredients until just combined without overworking the dough. Fold in the chocolate chips gently until they are evenly combined into the dough.
- Chill the chocolate chip cookie dough mixture: Add a layer of plastic wrap on top of the cookie dough and refrigerate for 2 to 3 hours.
- Prepare for baking: When ready to bake, Preheat the oven to 325 Fahrenheit and line two baking sheets with parchment paper or a silicone baking mat and set aside.
- Scoop onto cookie sheet: Scoop 1-2 tablespoon-sized dough balls onto lined baking sheet, about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are lightly browned but the centers still look slightly underdone. Remove from oven and allow to cool on baking sheets completely before serving.
- Cool butter slightly before creaming together with the sugar.
- Bring eggs to room temperature. For best results, the eggs and egg yolk need to be at room temperature to ensure the proper texture when mixing.
- Mix the cookie dough until just combined. Overmixing the dough could cause the gluten in the flour to stretch too much making the cookies tough.
- Keep the cookies in balls instead of pressing down before baking. This helps ensure the round smooth edges and even baking.
- Use a silicone baking mat or piece of parchment paper when baking.
- Use a spoon or ice cream scoop for scooping 1-2 tablespoons of dough.
- The cookies may seem underbaked when they come out of the oven. Let them cool completely before serving as they will set and create their chewy texture when cooled.
- Gluten-free chewy chocolate chip cookies: To make these gluten-free you can use a 1-1 gluten-free all-purpose flour that already contains xanthan gum.
- Add chopped nuts: Give the cookies a nutty and crunchy texture by adding chopped walnuts, pecans, or macadamia nuts.
- Different types of chocolate: You can use chocolate chips or chocolate chunks inside these cookies, or use a mix of both for additional texture.
- Add candy: M&M’s, crushed candy canes, or your favorite candy can be mixed in the dough for a variety of cookie flavors.
Freezing the dough
You can store the dough in the refrigerator for up to 3 days before baking. To freeze, roll the dough into balls and freeze them in a large zipped-top bag. The cookie dough can be frozen for up to 3 months.
You can bake them straight from the freezer. Bake the cookies for an additional minute or two. Bake the entire batch at once or just bake one.
There are hundreds of chocolate chip cookie recipes to try. This is one of the best chewy chocolate chip cookies you will find. It’s been tested over and over again and tastes great every single time. Grab a glass of milk, a cookie and enjoy!
Did you try this recipe? Leave a recipe rating and review below!
Chewy Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, melted and slightly cooled (1 1/2 sticks)
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 tablespoon pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 1/2 cups chocolate chips, (semisweet or a blend of your favorite types)
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, cream together the melted butter and sugars until fluffy. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the dry ingredients until just combined.Fold in the chocolate chips.
- Refrigerate cookie dough, covered, for 2 to 3 hours. When ready to bake, Preheat the oven to 325 degrees F.
- Line two baking sheets with parchment paper and set aside. Scoop 1-2 tablespoon-sized balls onto prepared cookie sheets, about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are lightly browned but the centers still look slightly underdone. Remove from oven and allow to cool on baking sheets completely.
- To make these gluten free you can use a 1-1 gluten free all purpose flour.
- Always bake the cookies on a piece of parchment paper or a silicone baking mat.
- Storage: You can store the dough in the refrigerator for up to 3 days before baking. Once baked, the cookies with last in a sealed container on the counter for up to 3 days.
- Freezing: To freeze the dough, roll the dough into calls and freeze them in a large zipped-top bag. The cookie dough can be frozen for up to 3 months. You can bake them straight from the freezer by baking an additional minute or two.
Can I refrigerate the cookie dough overnight?
Yes, you can refrigerate the dough for up to 24 hours. Enjoy!
Chewy, thick, and FULL of chocolate. My family’s favorite! Thanks for this classic recipe!
These are THE perfect cookie. So chewy and reminiscent of my favorite kind as a kid.