America's favorite cookie! Fluffy, tender chocolate chip cookies containing chewy centers that give way to crispy edges and absolutely loaded with chocolate chips and dark chocolate. Pair with an ice cold glass of chocolate milk for the ultimate nostalgic treat.
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Americans eat about 7 BILLION chocolate chip cookies a year, making it the top-selling cookie in the country. So with this being a chocolate blog, I had to throw my hat in the ring with this deliciously chewy chocolate chip cookie recipe!
There are thousands of different chocolate chip cookie recipes out there, each claiming to the "best ever," but I'm not out to prove anything. I just made cookies the way I like them: chewy centers, crispier edges, and a whole lotta chocolate. I hope you like them, too. 🙂
And for a twist on a classic, try my Double Chocolate Chip Cookies for even more intense chocolate flavor, or Edible Cookie Dough for another nostalgic snack!
Reasons Why Chocolate Lovers Make This Recipe
- A classic recipe -- almost everyone has nostalgic memories of sinking their teeth into a chewy, chocolaty cookie as a child, and I wanted to harness that essence in this recipe.
- Gooey and chewy -- I adore chewy cookies for their pleasing texture and lack of mess (as opposed to the crumbs you get from crispier cookies). And the addition of chocolate morsels creates pockets of melted chocolate.
- Ready in no time -- spontaneously baking cookies whenever the craving strikes is part of the magic and fun. Thankfully, this recipe needs little time to come together, leaving you with a bounty of chocolate chip cookies that...might not see the end of the day, if we're all honest. 🙂
Ingredients and Variations
Chocolate chip cookies are notoriously easy to make, and require just a few ingredients. Some notes on a few key ingredients below:
Melted butter -- I know, pretty unconventional, right? While cookies get natural lift when creaming together butter and sugar, I opt for melted butter since it produces a delightfully chewy cookie.
Dark brown sugar -- in my opinion, chocolate chip cookies that only use white sugar are really just sugar cookies with chocolate chips. Brown sugar, and especially dark brown sugar, imparts a rich, caramelized sweetness that is simply a must in this recipe.
Egg and egg yolk -- egg whites provide structure and lift, while the yolks impart extra fat for chewy cookies.
Chocolate morsels -- when your chocolate tolerance is as high as mine, you'll find that only using chocolate chips won't cut it anymore. Include chopped chocolate pieces or commercially-produced morsels for even more chocolaty goodness.
Tips for Success
- It's always a good idea to bake a single test cookie to determine exact baking times with your specific oven and how much the cookies will spread. This information will allow you to calibrate the cookies' position and level of doneness so you can bake a whole batch with confidence!
- To maintain consistent baking across cookies, ensure they weigh around ~60g each.
- If you want perfectly round cookies, after the cookies have cooled on the baking tray for 1-2 minutes, use a large, slide a large, round cookie cutter around the cookies and move it in tiny circle to gently reshape the cookie while it's still soft. I've personally used these stainless steel cookie cutters for years with great success, since they come in various sizes and mold to any cookie.
- It's a popular fact that, while not necessary, the best cookies debut after chilling in the fridge for 24 hours due to the marrying of flavors and the flour having a chance to hydrate overnight. I've even heard of people who refuse to eat cookies any other way. But if you don't have that kind of time (or patience), you can achieve some of those same benefits after an hour in the fridge.
- If your cookies come out looking too "naked"--lacking in chocolate chips--you can always press more chips or morsels directly into the cookies once they have cooled for 2-3 minutes.
- Overmixing the batter will produce dense cookies. To prevent this, mix the wet ingredients per the instructions below, and only mix in the dry ingredients until just incorporated. Fold in the chocolate chips by hand, as well.
Storage and Reheating Instructions
Store these cookies in either an airtight container or a resealable bag and keep in a cool, dry place for up to one week.
To return cookies to their first-day glory, simply wrap in a damp paper towel and microwave for 15-30 seconds. Allow to cool for a minute or two, then remember...no survivors. 😉
Video
Chewy Chocolate Chip Cookies
Equipment
- 1 digital scale
- 1-2 baking sheets
- 1-2 sheets parchment paper
- 1 electric stand mixer with whisk and paddle attachments
- 1 mixing bowl
- 1 rubber spatula
- 1 whisk
- 1 cookie scoop or tablespoon
- 1 chef's knife
- 1 cutting board
Ingredients
- 227 grams butter, melted
- 200 grams white granulated sugar
- 200 grams dark brown sugar
- 1 whole egg, chilled
- 1 egg yolk, chilled
- 2 teaspoons vanilla extract
- 360 grams all-purpose flour
- ½ teaspoon salt, plus more for garnish
- 1 teaspoon baking powder
- 200 grams semisweet chocolate chips
- 250 grams chopped dark chocolate morsels
Instructions
- Pour the melted butter into the bowl of an electric stand mixer fitted with the whisk attachment and sprinkle in both white and brown sugars. Whisk on medium-low for 2-3 minutes before adding the egg, egg yolk, and vanilla extract. Switch to the paddle attachment.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly pour the dry ingredients into the bowl of the stand mixer in three stages, pausing in between until fully incorporated before adding more.
- Use a rubber spatula to manually fold in the chocolate chips and dark chocolate morsels. Cover the batter bowl with cling film and chill in the refrigerator for at least thirty minutes up to overnight.
- Preheat the oven to 350℉. Using either a tablespoon or cookie scoop, portion out the dough weighing 60 grams each. Line them on a prepared baking sheet, leaving 2 inches in between.
- Bake for 10-12 minutes (depending on your oven). If desired, sprinkle fresh salt overtop for garnish and texture. Allow the cookies cool on the tray for 5 minutes before transferring on a wire rack to finish cooling completely.
