The Best Chewy Chocolate Chip Cookies

Meet…the absolute BEST chocolate chip cookie recipe. They’re perfectly soft and chewy and buttery, loaded up with chocolate, easy to make, and downright delicious…..THIS ONE IS A KEEPER!!

YES, I have another chocolate chip recipe that I want to share with you and this is definitely another favorite, best-loved chocolate chip cookie to add to the blog. We can never have enough cookie recipes can we?? Nope!!

These are seriously, the most sublime, “Perfect Chocolate Chip Cookies“!

Chocolate Chip Cookies are one of my all-time favorite classic cookie recipes. I almost always have these ingredients in my pantry, so it’s really easy to make a batch last minute. Plus, I don’t know anyone who doesn’t like a warm, soft, chewy chocolate chip cookie straight out of the oven. Not to mention, a good chocolate chip cookie recipe is the ultimate kid-friendly activity on a rainy day!

HOW TO MAKE CHOCOLATE CHIP COOKIES CHEWY

This really depends on what recipe you’re using, but there’s a few tricks you can try to increase the chewiness in your chocolate chip cookie recipe.

Use a combo of brown sugar and granulated sugar in your chocolate chip cookie recipe. The brown sugar has more moisture in it naturally, which brings more moisture to the cookies, resulting in a more chewy texture.

Watch your cooking time and temperature. Set a timer for a minute or two less than you think you’ll need, so you don’t accidentally over-bake your cookies. Also, if your chocolate chip cookies consistently come out burnt and crispy on the bottom but perfect and chewy on the top, invest in a good oven-safer thermometer to check if your oven is cooking true to temperature.

Use butter, not shortening. Butter has more than just fat, it also has solids and moisture, which both make for a chewy cookie. Other chocolate chip cookie recipes may call for a combo of both, which is ok, too.

Make sure you refrigerate your cookie dough before baking. This one is really important, because a warm dough may spread too much, and flatter cookies are more likely to crisp up. You can have the perfect cookie recipe, but it goes wrong because of skipping this step.

Ingredients

for 12-14 cookies

½ cup granulated sugar (100 g)

¾ cup brown sugar, packed (165 g)

1 teaspoon salt

½ cup unsalted butter, melted (115 g)

1 egg

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour (155 g)

½ teaspoon baking soda

4 oz milk or semi-sweet chocolate chunks (110 g)

4 oz dark chocolate chunk, or your preference (110 g)

Preparation

In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.

Bake for 12-15 minutes, or until the edges have started to barely brown.

Cool completely before serving.

Enjoy!