Get ready to bake the perfect batch of cookies. This chewy chocolate chip cookie recipe delivers consistently soft, gooey centers and golden-brown edges. Forget dry, crumbly, or flat cookies; this is the ultimate guide to achieving that bakery-style chewiness you crave. We’re breaking down the simple science behind the chew to guarantee your success every single time.
This recipe has been tested and perfected to be straightforward and incredibly delicious. It’s the perfect treat for sharing with family, bringing to a party, or just enjoying with a cold glass of milk. Let’s get baking!
Why This is The Best Chewy Chocolate Chip Cookie Recipe
There are thousands of cookie recipes out there, but this one stands out. We’ve focused on a few key techniques that make all the difference. It’s not just about the ingredients; it’s about how you use them.
- Unbeatable Texture: A soft, dense, and wonderfully chewy center is the star of the show.
- Rich Flavor: Using more brown sugar and an extra egg yolk creates a deeper, more complex caramel and butterscotch flavor profile.
- Simple Steps: No complicated techniques here! Just straightforward instructions for foolproof results.
- Perfect for Any Occasion: Whether it’s a holiday, a bake sale, or a Tuesday afternoon, these cookies are always a hit.
The Science Behind Perfectly Chewy Cookies
The secret to an amazing chewy chocolate chip cookie recipe isn’t magic—it’s science! Understanding why certain ingredients and methods work will make you a better baker. We’re using a few key principles to lock in that irresistible chew.
Melted Butter is Key
While many recipes call for creaming softened butter and sugar, we use melted butter. Melted butter coats the flour more effectively, which inhibits gluten development. Less gluten means a denser, fudgier, and chewier cookie instead of a cakey one.
More Brown Sugar Than White
This recipe uses a higher ratio of brown sugar to white granulated sugar. Brown sugar contains molasses, which is hygroscopic—meaning it attracts and holds onto moisture. This moisture is what keeps the cookies soft and chewy for days.
An Extra Egg Yolk
We add one whole egg plus an extra egg yolk. The yolk adds fat and acts as an emulsifier, which contributes to a richer flavor and a tender, chewy texture. It’s a simple trick that makes a huge difference.
Don’t Skip Chilling The Dough
Chilling the cookie dough for at least 30 minutes is non-negotiable for the best results. This does two important things: first, it solidifies the fat (the butter), which prevents the cookies from spreading too much in the oven. Second, it allows the flour to fully hydrate, resulting in a more concentrated flavor and an even chewier texture.
Essential Ingredients
This chewy chocolate chip cookie recipe uses simple pantry staples. For best results, use high-quality ingredients and measure them accurately.
- Unsalted Butter: Melted, to ensure a chewy texture.
- Brown Sugar: Light or dark brown sugar works. Dark brown sugar will yield a slightly deeper molasses flavor.
- Granulated Sugar: For sweetness and crisp edges.
- Egg & Egg Yolk: The extra yolk is our secret weapon for chewiness.
- Vanilla Extract: Pure vanilla extract provides the best flavor.
- All-Purpose Flour: The structural foundation of our cookies.
- Baking Soda: Our leavening agent for the perfect lift.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Semi-Sweet Chocolate Chips: The star of the show! Feel free to use chunks or a mix of dark and milk chocolate.
Step-by-Step Instructions
Follow these simple steps for the perfect chewy chocolate chip cookies.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, and whisk vigorously for about a minute until the mixture is light and glossy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or rubber spatula until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours. The longer you chill, the more flavor will develop.
- Preheat and Prep: When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underdone.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the centers to set. For a bakery-style look, press a few extra chocolate chips into the tops of the warm cookies.
Expert Tips for The Best Cookies
- Measure Flour Correctly: The most common baking mistake is using too much flour. Spoon the flour into your measuring cup and level it off with a knife. Do not scoop directly from the bag.
- Don’t Overbake: For that perfect chewy center, pull the cookies from the oven when they look slightly underbaked. They will continue to cook on the hot baking sheet.
- Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the batter for a more uniform texture.
How to Store Your Cookies
To keep your cookies chewy, store them in an airtight container at room temperature for up to 5 days. For extra softness, you can add a slice of bread to the container; the cookies will absorb moisture from the bread. You can also freeze the cookie dough balls for up to 3 months for fresh-baked cookies anytime. For another fantastic dessert, try this easy apple crisp recipe.
More Delicious Dessert Recipes
If you loved this recipe, be sure to check out some of our other favorites. This moist banana bread recipe is a reader favorite, and you can’t go wrong with these caramel apple cheesecake bars. For something a bit different, our homemade brownies recipe (coming soon) is a must-try!
Absolutely! This dough is perfect for making ahead. You can refrigerate it for up to 72 hours, which will actually enhance the flavor. You can also freeze scooped dough balls for up to 3 months and bake them directly from frozen.
For the perfect chewy texture, you should pull the cookies from the oven when the edges are set and golden brown, but the centers still look slightly soft and underdone. They will finish cooking on the hot baking sheet as they cool.
You can use either! Light brown sugar will give a classic, golden cookie flavor. Dark brown sugar contains more molasses, which will result in a slightly darker, chewier cookie with a deeper caramel and butterscotch flavor.
The key to a chewy cookie lies in moisture. Using melted butter, a higher ratio of brown sugar to white sugar, and an extra egg yolk all contribute to a softer, moister, and therefore chewier cookie.
Flat cookies are usually caused by butter that is too soft or melted, or by not chilling the dough. Chilling the dough solidifies the fat, which prevents the cookies from spreading too quickly in the oven.
Absolutely! This dough is perfect for making ahead. You can refrigerate it for up to 72 hours, which will actually enhance the flavor. You can also freeze scooped dough balls for up to 3 months and bake them directly from frozen.
For the perfect chewy texture, you should pull the cookies from the oven when the edges are set and golden brown, but the centers still look slightly soft and underdone. They will finish cooking on the hot baking sheet as they cool.
You can use either! Light brown sugar will give a classic, golden cookie flavor. Dark brown sugar contains more molasses, which will result in a slightly darker, chewier cookie with a deeper caramel and butterscotch flavor.
The key to a chewy cookie lies in moisture. Using melted butter, a higher ratio of brown sugar to white sugar, and an extra egg yolk all contribute to a softer, moister, and therefore chewier cookie.
Flat cookies are usually caused by butter that is too soft or melted, or by not chilling the dough. Chilling the dough solidifies the fat, which prevents the cookies from spreading too quickly in the oven.
Share Your Creations!
We know you’ll love this chewy chocolate chip cookie recipe as much as we do. If you make them, please leave a comment below and let us know how they turned out! We’d also love for you to share your beautiful cookie pictures on Pinterest.
The Best Chewy Chocolate Chip Cookie Recipe
Chewy Chocolate Chip Cookie Recipe (The ONLY One You’ll Need!)
Ingredients
Equipment
Instructions
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract, and whisk vigorously for about a minute until the mixture is light and glossy.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or rubber spatula until just combined. Be careful not to overmix. Fold in the semi-sweet chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 72 hours. The longer you chill, the more flavor will develop.
- When ready to bake, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the centers to set. For a bakery-style look, press a few extra chocolate chips into the tops of the warm cookies.
Notes
For the chewiest texture, do not overbake. The cookies should look slightly underdone in the center when you pull them from the oven.
Store in an airtight container at room temperature for up to 5 days.
