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.
Nothing beats a classic chocolate chip cookie. These cookies have been tested and eaten many many times before sharing here with you. They were tested to perfection and you will not be disappointed!
These cookies are:
- Just like grandmas.
- Loaded with plenty of chocolate chips.
Ingredients You Need
- Butter: The key to making the chewiest cookies is using melted butter.
- All-Purpose Flour: You can substitute with a 1-1 gluten free all purpose flour if needed.
- Sugar: The recipe uses both brown sugar and white sugar. The brown sugar helps create a more moist cookie to allow an even chewier texture.
- Eggs: This recipe uses one full egg plus one egg yolk. The additional yolk helps create the chewy texture.
- Chocolate Chips: You can use semisweet, dark or milk chocolate chips.
- Baking Soda
What makes cookies chewy?
The dough uses the same basic chocolate chip cookie ingredients – flour, butter, sugar, baking soda, salt and eggs. To make them chewy, the recipes uses a few tips and techniques.
- Use melted butter.
- Use an additional 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 into cookies. This helps them stay thick and chewy.
EXPERT TIP: Always bake the cookies on a piece of parchment paper or a silicone baking mat.
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! Or use it to make this Chocolate Chip Cookie Frozen Delight.
Other Cookie Recipes
- 3-ingredient Peanut Butter Cookies
- Stuffed Peanut Butter Chocolate Cookies
- Royal Iced Sugar Cookies
- Chocolate Oatmeal Cookies (No bake!)
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 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.